French toast makes for a delicious and indulgent breakfast treat but it can be a finicky process. If you’re cooking for more than one person, trying to fry all the individual slices of bread without them going cold as you work your way through the pile can be a pain.
There is a much easier way to make a big batch of French toast that tastes even better, and is so much simpler – plus you don’t have to stand over the stove for ages cooking each slice individually. This recipe can even be prepped the night before and popped into the oven the morning of, so you can have a lie in.
The recipe for this baked cream cheese french toast is by Sally’s Baking Addiction.
It’s stuffed with sweet cream cheese and topped with a sweet brown sugar crumble – perfect for a super indulgent brunch. It’s worth noting this recipe needs to sit for several hours or best, overnight, before it’s cooked so this is a recipe best prepped the night before.
To make it you need
- 1 loaf of french or sourdough bread
- 226g full fat cream cheese, softened to room temperature
- 2 tablespoons of icing sugar
- 3 teaspoons of vanilla extract
- 8 eggs
- 540ml whole milk
- ¾ teaspoon ground cinnamon
- 133g of packed light brown sugar
For the crumble topping
- 69g packed light brown sugar
- 41g flour
- ½ teaspoon ground cinnamon
- 6 tablespoons of unsalted butter, cold and cubed