A recipe for kid-made make-ahead brown sugar and cinnamon french toast that’s perfect for special occasions or every day celebrations.
- Butter for greasing pan
- 1 medium loaf stale bread (pick up a plain bakery loaf with a doughy, dense interior or use challah)
- 4 eggs
- 3 heaping tablespoons brown sugar
- 1 teaspoon ground cinnamon, plus more for topping
- Pinch sea salt
- 2 cups whole milk, plus 1/4 cup as needed
- 1 teaspoon vanilla extract
- Confectioners’ sugar for dusting (optional)
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Preheat oven to 350 degrees. Grease a 9 x 9-inch baking dish and set aside.
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If using a crusty loaf, cut off crusts and discard. Cut loaf into 1/2-inch thick slices. Arrange slices in the buttered baking dish so that each slice is at a slight angle. Use scraps to fill in the corners.
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Crack eggs into a large bowl and whisk in brown sugar, cinnamon, and sea salt. Slowly drizzle in milk, whisking all the while. Finally, add the vanilla extract.
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Pour mixture over the bread slices. Use a slotted spatula to gently press bread down into the eggy mixture. Add up to 1/4 cup more milk if the bread soaks up all of the liquid. (If making ahead, cover French toast and set in fridge. In the morning set dish out while oven preheats and bake as below.)
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Bake french toast for 45 minutes or until the bread is set and the top is a light golden brown.
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Cool 10 minutes. Dust with confectioners’ sugar and cinnamon, if desired, and serve.