Well look what we have today — a top 10 lists!

Things I love to add to my breakfast:

#10 – sweet potato/pumpkin

#9 – banana

#8 – avocado

#7 – almond butter

#6 – cocoa powder

#5 – fresh berries

#4 – oats

#3 – peanut butter

#2 – eggs

And the #1 thing I love in my breakfast… drum roll pleasecinnamon!

It’s such a little thing, but packs such a delicious punch.  And you can never  have too much cinnamon.  Whenever a recipe calls for cinnamon, I almost always double it.  1 tsp is never enough no matter what you add it to.

When I was picking up bread for the hubs last week I brought home a bag of cinnamon swirl for him.  It makes awesome french toast, but since I’m not up every morning with him now that he leaves super early for work, I like to prep breakfast ahead.

Enter the baked french toast.

Very similar in a way to the onion and pepper strata I shared last week, but instead of savory we’ve gone sweet.

To make it you cube your bread, top with your egg mixture and bake away.  Easy as that!  You can customize this however you want by adding in fruit, nuts… maybe even cream cheese.  The possibilities are endless!

I highly recommend heating the pieces up and adding lots of toppings.  Peanut butter would be my first choice, or any nut butter.  Even nutella would be amazing (when is it not?).  Maple syrup is another classic option.  Or mash up some warmed mixed berries for a makeshift jam.  Or go with all of these for a crazy over the top topping!

Baked Cinnamon Swirl French Toast
Serves 3-4


  • 4 slices cinnamon swirl bread, cubed
  • 4 eggs
  • 1 cup milk of choice
  • 2 tsp vanilla extract
  • 1 tbsp cinnamon


  1. Pre-heat oven to 350 degrees.  Coat a small baking dish with oil.
  2. Add the cubed bread to the baking dish.  Whisk together the eggs, milk, vanilla and cinnamon.  Pour over the bread and gently press the bread into the liquid to ensure all cubes are coated.
  3. Bake for 35-40 minutes, or until the egg is set.
  4. Allow to cool for a few minutes before serving.

Cinnamon swirl bread with extra cinnamon.  My kinda dish.

Can you really ever have too much cinnamon?



0 thoughts on “baked cinnamon swirl french toast”

  1. This looks so tasty! One question though… I have a weird texture aversion to eggs. Is this dish “eggy” or do the eggs just act as binding agents?
    Either way, this looks like the perfect way to serve something like french toast to a large crowd!

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