Description
This decadent Baked Cinnamon Crunch French Toast combines rich cream cheese filling and a sweet, crunchy cinnamon topping, baked to golden perfection. Utilizing challah bread soaked in a cinnamon-spiced custard, it delivers a comforting breakfast or brunch treat with creamy textures and a crisp finish.
Ingredients
Scale
Filling
- 8 ounces cream cheese, at room temperature
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
French Toast Base
- 1 loaf challah bread, sliced into 1-inch thick slices
- 8 large eggs, beaten
- 2 1/2 cups whole milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
Cinnamon Sugar Topping and Coating
- 1/4 cup brown sugar
- 1/3 cup brown sugar
- 2 1/2 teaspoons ground cinnamon (divided)
- 2 teaspoons flour
- 2 tablespoons salted butter, melted
Instructions
- Prepare the Baking Dish and Cinnamon Sugar: Grease a 9×13 inch baking dish with butter. In a small bowl, mix 1/4 cup brown sugar with 1 teaspoon ground cinnamon. Sprinkle half of this cinnamon sugar mixture evenly over the bottom of the baking dish.
- Make the Cream Cheese Filling: Using an electric mixer, whip the room temperature cream cheese on medium speed for about 1 minute until smooth. Add the heavy cream and 1 teaspoon vanilla extract, then gradually increase the mixer speed to high. Continue whipping for 1-2 minutes until the filling is fluffy and light.
- Stuff the Bread: Take each challah bread slice and make a 1-inch slit at the top. Carefully create space inside without cutting through the other side. Spread a generous amount of the whipped cream cheese filling inside each slice. Press the bread gently to encase the filling. Save any leftover cream cheese for serving later.
- Soak the Bread in Egg Mixture: In a large bowl, whisk together the beaten eggs, whole milk, 1 tablespoon vanilla extract, and kosher salt. Submerge each stuffed bread slice into this custard mixture, allowing it to soak for at least 1 minute so the bread absorbs the liquid fully. Arrange the soaked bread slices upright in the prepared baking dish. Pour any remaining egg custard over the bread. Then, sprinkle the remaining half of the cinnamon sugar mixture evenly on top. Cover with plastic wrap and refrigerate for 30 minutes or up to overnight for deeper flavor and texture.
- Preheat Oven and Prepare Crunchy Topping: When ready to bake, preheat the oven to 375°F (190°C). In a medium bowl, combine 1/3 cup brown sugar, 1 1/2 teaspoons ground cinnamon, 2 teaspoons flour, and melted salted butter. Mix until well incorporated to form the crunchy topping.
- Top and Bake: Remove the baking dish from the fridge and sprinkle the prepared topping evenly over the soaked French toast. Cover the dish tightly with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and continue baking for another 20-25 minutes, or until the French toast is deeply golden and crisp on top.
- Serve: Serve the baked cinnamon crunch French toast warm, optionally topped with any remaining whipped cream cheese. Enjoy this luscious, crunchy, and creamy brunch favorite!
Notes
- For best results, use day-old challah bread to better absorb the custard without becoming mushy.
- Allowing the custard-soaked bread to chill overnight enhances the flavors and texture.
- The creamy filling can be customized by adding a pinch of nutmeg or orange zest for extra aroma.
- Leftover French toast can be stored covered in the refrigerator for up to 3 days and reheated gently in the oven.
- Serving with maple syrup or fresh fruit complements the richness beautifully.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: baked french toast, cinnamon french toast, cream cheese filled french toast, brunch recipe, challah french toast
