I have made this casserole so many times and served it as breakfast or dessert and it has always been a hit. It is so easy to make and can be made in advance and then just baked at the time of eating. I have also drizzled it with honey or a homemade glaze, or maple syrup. I have also topped this with fresh berries such as strawberries and blueberries and they really make a delicious pop of flavor to it. This one is always a hit!
Check out what our friends over at Six Sister’s Stuff had to say about this:
“Breakfast food always sounds so good to me no matter what time of day it is. Specifically French toast and Cinnamon Rolls. So I thought… Why don’t I combine them? And now I give you… a true masterpiece. This Cinnamon Roll French Bread Bake is so good, you may just make it three days in a row like I did.”
Or do what I did, and make three batches on day one to last you all week. 😉
Ingredients
1 -2 loaves french bread (depending on how big you get them. mine were pretty skinny so I used 2)
5 eggs
3/4 cup McArthur whole milk
2 teaspoons vanilla
1/2 tablespoon McArthur cinnamon
2 teaspoons nutmeg
1/2 cup Domino brown sugar
1/2 tablespoon cinnnamon
1 cup cream cheese frosting, softened {you could use any frosting… we are just big fans of cream cheese}
Instructions
Preheat oven to 350 degrees.
Slice the french bread into 1/2 inch slices and place one layer in a greased 9×13 pan.
In a bowl, combine the cracked eggs, whole milk, vanilla, cinnamon, and nutmeg until well combined.
Pour 1/2 of the liquid mixture over the slices of bread.
Place another layer of the sliced bread on top of the other bread. Pour the rest of the liquid mixture over the other slices of bread.
Sprinkle brown sugar and cinnamon on top and place in the preheated oven.
Bake at 350 for 25 minutes, or until all the mixture is absorbed and baked into the bread.
Remove from oven and let cool for about 5 minutes then spoon melted cream cheese frosting on top.
Serve warm and enjoy!
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Quick Tip: You could make this the night before, cover it, and cook it for 30 minutes in the morning!
Thanks again to Six Sister’s Stuff for this amazing recipe.
