Cinnamon Baked French Toast

Cinnamon Baked French Toast

The cinnamon French toast reminds me of school trips with my teacher, who knew how to please me by preparing a few slices of cinnamon French toast. So much so that the breadbasket filling up with dried-out bread and hard to break your teeth dough.

This week’s recipe is certainly classic but practical because it’s baked in the oven, allowing you to go about other things and serve warm, crusty French toast to everyone at the same time. Although a bit dubious at first, I was surprised to find the same texture as pan-seared French toast: crispy on top and soft on the inside.

Cooking time: 25 to 30 minutes

Resting time: 1h

Quantity: 4 to 6 people


  • 1 old French baguette (or any other bread or bun)
  • 2 tablespoons vanilla sugar
  • 1 pinch of salt
  • 2 eggs
  • 1 3/4 cup of milk
  • 2 tablespoons of butter
  • caster sugar
  • Optional: cinnamon, vanilla bean, chocolate chips, fruit, etc.


  1. Prepare the baguette, cutting regular slices of about 1.5 cm thick. Place the slices in an ovenproof dish so that they do not overlap.
  2. In a bowl, whisk together the milk, eggs, vanilla sugar, and pinch of salt. Pour this mixture into the dish containing the baguettes. Let the bread absorb the mixture for about 30 minutes. After 30 minutes, turn the baguette slices over and let the bread soak for another 30 minutes.
  3. Five minutes before the end of the absorption time, preheat the oven to 180°C (fan assisted and natural convection if possible). Sprinkle the slices with a little caster sugar and cinnamon and spread some butter on top.
  4. Bake for 25 to 30 minutes. Check that the mixture is cooked through and that the slices are crispy and nicely colored on top. Set aside at room temperature. Serve hot or warm.
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1 Comment

  1. Stewart Levinson

    It certainly looks like a great recipe, and I have just spent a half hour copying it on toa piece of paper. I guess you have a ‘No Right Click’ on the website, and I’m sure there is a reason for that. I have the time to do it, but it may be a contributory factor in there being no comments.
    I’m giving it a run in any event

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