Baked Stuffed Cinnamon French Toast

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Yield: 6 to 8 servings

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Crunchy cinnamon toast is sandwiched around your choice of breakfast meat — ham, bacon, or sausage — then bathed in custard, and baked. The resulting bread pudding (a.k.a. strata) is a perfectly delicious way to feed a crowd without a fuss.

Baked Stuffed Cinnamon French Toast

star rating (8) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 6 to 8 servings
Published: 12/05/2012



  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 tablespoons maple syrup


Breakfast meat, optional

  • about 1 pound of your favorite breakfast meat, cooked


  • 8 large eggs
  • 4 3/4 cups milk or half & half
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Tips from our bakers

  • We like to use English Muffin Toasting Bread here, not only because it's the perfect texture — light, yet sturdy — but because the typical size slices fit so nicely in a 9" x 13" pan.
  • You can leave out the meat filling here, if you like; we like the salty/sweet flavor of the dish when it includes meat, but it's perfectly enjoyable without, as well.


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1) Lightly grease a 9" x 13" pan or shallow 2-quart casserole.

2) Toast the bread, then spread it with butter and sprinkle with cinnamon-sugar. If you have a toaster oven, spread the bread with butter and sprinkle with cinnamon-sugar first, then toast; the topping will adhere better.

3) Prepare the breakfast meat of your choice; about a pound is more than sufficient. Cooked, crumbled breakfast sausage, fried bacon, or ham are all good choices, though if you use bacon, be prepared for it to lose its crispness as the strata bakes.

4) To make the glaze: Melt the butter in a saucepan, and stir in the brown sugar and syrup. Bring the mixture to a simmer, cooking until the sugar melts. Pour the glaze into the prepared pan, spreading it to the corners.

5) Lay half the slices of cinnamon toast in the pan, atop the glaze, cinnamon side up. Spread/place the breakfast meat on top. Cover with the remaining toast, cinnamon side up.

6) To make the custard, whisk together the eggs, milk or half and half, salt, and vanilla. Pour it over the bread in the pan, pressing the bread down into the custard.

7) Cover the pan, and refrigerate overnight, or for up to 36 hours.

8) When you're ready to bake, preheat the oven to 350°F.

9) Bake the strata for 40 to 45 minutes, until the top is golden brown.

10) Remove it from the oven, and allow it to cool for 10 to 15 minutes before serving. Cut along the edges of the bread slices, transferring each piece to a plate. Sprinkle with additional cinnamon-sugar, if desired; or drizzle with maple syrup or honey.

Yield: about 8 servings.


  • star rating 12/15/2013
  • Diane from Whitehall, MI
  • I cooked and crumbled a pound of breakfast sausage to use between the layers of bread. Great flavor! Like others, I needed to leave it in oven WAY longer than the time indicated in the recipe. It's a good make-ahead recipe for a large group.
  • star rating 06/02/2013
  • Miranda from Chicago, IL
  • This is a great make-ahead breakfast. It's probably best suited to a special occasion, but it was lovely on a rain, lazy Sunday. I feel that the glaze at the bottom of the pan is probably not necessary, but don't omit it - it's delicious! For further lily-gilding, sprinkle the bread with a little raw/Turbinado sugar right before you put it in the oven. It gives it a nice crunch. I cut the recipe in half, using 6 large slices of bread, 1/2# breakfast sausage, and baked it in an 8x8 non-stick square pan. The baking time was, indeed, a little longer than the recipe called for. At 45 min, the center was still liquid, around 10 minutes later, the custard at the sides had puffed, and the center was set. It was perfectly cooked.
  • star rating 01/23/2013
  • Faye from CA
  • I made this for Christmas breakfast and everyone loved it. Some were skeptical but when they tasted it they were extremely happy. My granddaughter and my sister both insisted on having this recipe. I used sliced sandwich ham.
  • star rating 01/11/2013
  • Julie from Westerville, OH
  • Gross! The edges were yummy, very tasty, but it was the only part that was cooked through. Wish I had read the reviews and left it in WAY longer. Ended up tossing it. Disappointing.
    I am sorry to see that you were disappointed in this recipe. I would suggest giving our baker's hotline a call so we can help troubleshoot any baking problems you may have!-Jon 802-649-3717
  • star rating 12/26/2012
  • javelis from KAF Community
  • Like "LIsa," my cook time was way, WAY over what is specified in the recipe. The recipe needs to be changed to reflect this. (Cooked in a calibrated GE convection oven with a redundant thermometer, recipe amounts were exact). Recipe says 45 minutes, and it took 75. Ultimately, the cooked recipe was good. Three stars.
  • star rating 12/26/2012
  • Jen from Madison, WI
  • This was delicious - made it with crumbled breakfast sausage and it was perfect. Had a slight problem with the length of baking time, I needed an hour's time for the middle of the pan to be cooked through. Other than that it was a simple recipe which made our morning wonderful!
    We're glad you checked the bake, rather than relying on the timer. Happy Baking! Irene @ KAF
  • star rating 12/24/2012
  • javelis from KAF Community
  • Having followed the instructions to the letter, this dish will not even BEGIN to set up after 45 min. in a preheated 350F oven (GE convection oven, calibrated and with a redundant thermostat). I extended the cooking time for 10 minutes TWICE (total of 65 minutes). Not having even tasted it yet, I am going to pan it and give it one star on this basis alone: Takes too long to cook!
    Please call our Baker's Hotline so we can try to troubleshoot this problem with you!-Jon 802-649-3717
  • star rating 12/09/2012
  • Lisa Cornely from Doylestown, PA
  • This recipe is delicious. It reminded me of cinnamon buns a bit. Everyone enjoyed it. I will definitely be making this again. Probably on Christmas morning. Thanks KAF. Another keeper.

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