Baked coffee cake french toast

I love lazy Sundays.

I love knowing you could stay in your pj’s all day if you wanted to  (although I can never make it past midday.)

I love curling up on the couch with my boys and watching movies. Popcorn and Haribo is a must.

I love being able to sit with a cup of coffee and flick through my cookery books, deciding on what to make for a late Breakfast.  Hubby is away to a football match today so I thought I’d try something a little different.  Hubs isn’t a fan of cinnamon but I adore it, so when I glanced upon Joy the Baker’s Baked Coffee Cake French Toast my mind was made up.  This just had to be made. Anything that has a cinnamon scented crumb topping has me sold straightaway. Even more so than chocolate. Really!

Look at that crumb topping...yummy!
Look at that crumb topping…lemme at it!

I halved the recipe and ended up with more than enough for me and my nine year old cinnamon loving boy. He takes after me in that respect.  Here is the exact recipe I made.

Baked Coffee Cake French Toast from Joy The Baker Cookbook

1/2 tablespoon butter, melted

5 Slices of white bread

2 Large Eggs

1/2 cup milk (I used semi-skimmed)

1/4 cup buttermilk

1 1/2 tablespoons white sugar

1/2 tablespoon vanilla beanpaste


1/4 cup plain flour

1 tablespoon light brown sugar

1 teaspoon ground cinnamon (halve this amount if you aren’t as crazy about cinnamon as me)

25g butter, cold and diced

Melt the butter. Take the dish you will be using (I used a square, earthenware dish) and brush the melted butter all over the dish.  Slice the bread diagonally. Place the bread in the pan, pointy side up. It should fit nice and snug.

Whisk together eggs, milk, buttermilk, sugar & vanilla.  When well mixed, pour over the bread slices.  Gently press the bread slices into the custard to coat.

Cover the dish with clingfilm and refrigerate for 30 minutes to overnight. I only did the 30 mins but I’ll try the overnight method next time.

When you are ready to bake your french toast, preheat your oven to 180C/350F.

For the topping, whisk together the flour, sugar, cinnamon.  Using your fingers work the butter into the dry ingredients until the butter is in pea sized lumps.  Sprinkle the egg soaked bread with the crumb topping.

Bake for 20-25 minutes until the custard is set and the top of the bread is toasted. Cool for 15 minutes then sift over some icing sugar if you like.

Serve with fresh berries and maple syrup for a perfect lazy Sunday brunch! I hadn’t added the maple syrup when I took this picture, but trust me.  It’s very very good. But then again I’m sure maple syrup would make anything taste wonderful.

This is the first recipe I’ve tried from Joy’s new book. It absolutely will not be the last. Have a lovely Sunday readers!


20 thoughts on “Baked coffee cake french toast

  1. Gorgeous Nic – you know I’m the same with cinnamon so this must me made soon! Plus I have my fab JAH retro style syrup pourer I need to christen ๐Ÿ™‚


    1. Thank you Jo! ๐Ÿ™‚ This would be the perfect recipe to christen your syrup pourer with! Which I LOVE the sound of btw! Think I need one of those in my kitchen, I might just have to speak to our Hevz ๐Ÿ˜‰ x


    1. Thanks for the comment Choc Chip Uru ๐Ÿ™‚ I might even go so far to suggest making this for Sunday dinner…that would definitely help chase away the Monday morning blues ๐Ÿ˜‰


    1. Thank you ๐Ÿ™‚

      I think I’m going to make this again over the weekend. I love the fact that’s it so easy to put together, and I can can just chill while it’s baking in the oven ๐Ÿ™‚


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