It feels like the internet is celebrating French toast this month.
I thought I was being clever by sharing a delicious French toast recipe with my imaginary internet friends, but apparently everyone else had the same idea. Add this to your growing list of holiday breakfasts?
To get into the holiday mood I put on Home Alone, and it took me a good fifteen minutes to remember there were no cell phones back then. I vaguely recall the era — my dad even had a car phone — but it’s fuzzy. If Home Alone were made in 2013, the plot would be very different: a kid would just text everyone to come over. I’d probably miss the invitation because I’d be making French toast.
You know my soft spot for cinnamon sugar toast — buttered toast showered with cinnamon sugar — no fancy names needed. Lately I’ve even been enjoying sourdough toast with coconut oil, which inspired this French toast bake.
My grandma had a little cinnamon-sugar shaker that I still picture when craving cinnamon toast. I tried to find a photo of it online, but searching brought up unrelated results. Some memories are stubbornly offline.
Since I’ve been eating a lot of cinnamon sugar toast, I figured why not turn it into a full French toast casserole? My grocery store carries long, wide sourdough loaves that are perfect for bakes like this. I’ve used them for grilled cheese and tomato-topped grilled bread — they’re versatile and great for soaking up custard.
For this bake I melted coconut oil and brushed it on the slices before sprinkling on a cinnamon-sugar mix. The coconut oil felt like a grown-up swap for butter, but if you prefer, use melted butter instead — no judgment.
This is the kind of dish you want on a cold morning with a roaring fire and a big French press of coffee. It’s easy enough for a holiday morning if you’re up for the commitment, though holiday breakfasts in my family were usually simpler — canned orange rolls and leftover cookies — and that was perfectly fine.
Now about the whipped yogurt topping — I am completely obsessed. I first had a version of this whipped yogurt a few months ago: whipped cream folded with yogurt and a touch of sugar. It’s lighter than straight whipped cream but creamier and more satisfying, almost like a dip that’s richer than whipped cream and nearly as indulgent as ice cream. It’s also high in protein, which somehow makes it feel like a sensible choice.
You can use any yogurt you like — full-fat or fat-free — and add extracts for different flavors, such as coconut or almond. I served the French toast with warmed wild blueberries; the berry juices mixing with the yogurt topping are a simple but lovely pairing. Add bacon if you want a savory balance.
Cinnamon Sugar Sourdough French Toast Bake with Whipped Yogurt Cream
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Ingredients
- 1 or 2 long loaves of sourdough bread or French bread/baguette, preferably a day or so old
- 1/3 cup coconut oil, melted
- 1/3 cup light brown sugar
- 1 teaspoon cinnamon
- 6 large eggs
- 2 cups milk
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- maple syrup, for serving
- warmed berries or your fruit of choice, for serving
whipped yogurt topping
- 1 1/4 cups cold heavy cream
- 3/4 cups plain Greek yogurt
- 2 to 3 tablespoons powdered sugar, if desired
- 1 teaspoon vanilla extract
Instructions
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Cut the sourdough into 16 to 18 slices about 1 inch thick. If the bread is very fresh, let the slices sit for an hour or two to dry slightly. Place the slices on a cutting board and brush both sides with melted coconut oil. In a small bowl, mix the brown sugar and cinnamon, then sprinkle a little on each oiled slice, pressing the sugar into the bread with the back of a spoon. Flip and repeat on the other side.
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Spray a 9×13-inch baking dish with nonstick spray. In a large bowl, lightly beat the eggs. Add the milk, heavy cream, vanilla and salt, whisking until combined. Layer the sourdough slices in the baking dish and pour the milk mixture evenly over the top. Use a spoon to press the custard into the bread so each slice absorbs some liquid. Cover and refrigerate overnight.
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The next morning, preheat the oven to 350°F. Let the dish sit at room temperature for about 30 minutes and spoon any pooled custard over the slices to coat them evenly. Bake for 30 to 40 minutes, until golden and set.
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While the French toast bakes, make the whipped yogurt: beat the cold heavy cream on high speed until stiff peaks form. Add the Greek yogurt, powdered sugar (if using) and vanilla, then beat on medium speed until smooth and combined.
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Let the French toast cool a few minutes, then use a spatula to serve squares topped with warmed berries, maple syrup and a generous dollop of the whipped yogurt cream.
Notes
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