For the easiest cinnamon French toast ever, this is the recipe you want! Let someone else do the hard part and just use your favourite cinnamon buns for the base. Baking it in a pan lets you customize serving sizes and you don’t have to worry about dipping into batter and making a mess of your stovetop. Make this tasty breakfast for your family – they deserve the treat, and so do you!
Prep Time: 20 minutes
Cook Time: 1 hour
Yield: 4 servings
Ingredients:
For the Cinnamon French Toast Bake:
- 45 ml / 3 tbsp melted Crystal Margarine, divided
- 550 g / 4 2-inch thick cinnamon buns
- 325 ml / 1½ cups whole milk
- 3 eggs, beaten
- 50 g / ¼ cup brown sugar
- 15 ml / 1 tbsp vanilla extract
- 30 g / ¼ cup chopped and toasted pecans
For the Glaze:
- 60 g / ½ cup icing sugar, sifted
- 113 g / 4 oz cream cheese, softened
- 60 ml / ¼ cup milk
- 5 ml / 1 tsp vanilla extract
Directions:
For the Cinnamon French Toast Bake:
- Grease a 9 x 9 inch (23 x 23 cm) baking dish with 15 ml / 1 tbsp Crystal margarine. Slice cinnamon buns in thirds lengthwise. Place slices in prepared baking dish in two rows slightly overlapping each other.
- Whisk together milk, eggs, sugar, and vanilla. Pour over bread, cover with foil and place in the fridge, let sit for at least 1 hour, or leave overnight.
- Preheat oven to 400°F (204°C). Place French toast bake in the oven and bake for 40 minutes. Uncover and continue to bake for an additional 20 minutes, or until set and golden. Remove from oven and let cool for 10 minutes. Drizzle with glaze and sprinkle with pecans.
For the Glaze:
- While French toast is baking, beat together icing sugar and cream cheese in a large bowl using a hand mixer. Add milk and vanilla and beat until smooth.
Chef’s Notes:
- Add some extra flavour to the glaze by adding 2 g / ½ tsp of cinnamon to it.
- Add 35 g / ¼ cup of raisins to milk mixture for extra sweetness.
