This easy, make ahead Cinnamon Crunch Buttermilk French Toast is an amazing addition to any spring brunch!
‘Tis the season for all things breakfast. Spring is a fun time to get out and enjoy a leisurely brunch with family or friends. What’s your favorite brunch dish? I love a great french toast bake and a good savory quiche or egg bake. I absolutely adore breakfast. I decided to take an ordinary baked french toast and give it a generous layer of sweet cinnamon and sugar. I wanted something that would give me the effect of a cinnamon crunch bagel – sweet cinnamon goodness to the max.
I used buttermilk in the egg mixture because it really adds a loveliness to this custard soaked dish. Buttermilk is such an underused ingredient. I’m talking about the real cultured stuff from the dairy case, not the kind you make with lemon juice or vinegar because you don’t have any. The real stuff smells tangy and gives a nice balance to the sweet topping on this french toast. Serve with butter and a puddle of pure maple syrup – delicious!
- 16 oz. DAY OLD FRENCH BREAD, cubed
- 8 LARGE EGGS
- 1 cup BUTTERMILK
- 1 cup WHOLE MILK
- ½ cup BROWN SUGAR
- 1 teaspoon GROUND CINNAMON
- ¼ teaspoon GROUND NUTMEG
- 1 teaspoon VANILLA EXTRACT
- ¼ cup BROWN SUGAR
- ¼ cup GRANULATED SUGAR
- 1 Tablespoon GROUND CINNAMON
- Grease a 9x13 baking dish. Place cubed bread in dish.
- Whisk together eggs, buttermilk, milk, ½ cup brown sugar, 1 teaspoon cinnamon, nutmeg and vanilla extract. Pour mixture over bread. Press down slightly to make sure all of the bread is covered.
- Cover and refrigerate overnight.
- Preheat oven to 350 degrees. Mix together ¼ cup brown sugar, ¼ cup granulated sugar and 1 Tablespoon of cinnamon. Sprinkle evenly over french toast.
- Bake for 45-50 minutes.
- Serve with maple syrup and butter.
Because breakfast is the most important meal of the day…