Baked Crunch Cinnamon French Toast

5 from 4 votes

This big-batch Baked Crunch Cinnamon French Toast recipe is perfect for brunch or breakfast and boasts of deliciously bold flavors and textures.

Prep Time15

Cook Time40

Total Time55

Course: Breakfast, Brunch

Keyword: baked, breakfast, brunch, cinnamon, crunchy, easy, family-friendly, french toast, kid-friendly, spring, summer

Servings: servings

Calories: 91kcal

Author: Shanika

1 loaf challah, brioche, or sourdough bread; sliced (Preferably a day old; See Notes for Vegan version)
6 large organic eggs, at room temp.
1 ½ cups Almond milk, at room temp. (You can use your fave plant-based milk)
2 tsps vanilla extract
4 Tbsps pure maple syrup
2 tsps ground cinnamon + 1 tsp
½ teaspoon ground nutmeg
4 cups organic cornflakes, crushed coarsely

In a bowl, whisk together the milk, eggs, vanilla, maple syrup, 2 tsps cinnamon, and nutmeg and set aside so that everything marries together and activates, about 2-3 minutes.

In a bowl, add the crushed cornflakes and 1 teaspoon cinnamon, mixing everything together until combined.

Lightly grease a standard (9 x 13″) or round baking dish with vegan butter + oil and pre-heat the oven to 375 degrees Fahrenheit.
Dip 1 slice of bread into the batter, soaking it in for a few seconds on each side. Then shake off any excess and roll that slice into the coating mixture, gently pressing the cornflakes unto the bread. Place that slice of bread in the prepared baking dish slanted upward.
Repeat until all french toast have been made.
Bake the french toast for 35-40 minutes or until fully cooked through (less 'jiggly') and edges and tops are crunchy and golden brown.

Remove the french toast from oven and let cool for 5 minutes or so before topping it with your fave topping: powdered sugar, fresh berries, and coconut whipped cream, if desired. To serve, cut out each slice desired and drizzle with maple syrup, if desired!
Bon Appetit!

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 1-2 days. To reheat, add the baked french toast in the oven at 350 degrees Fahrenheit until warmed through.
MAKE AHEAD | OVERNIGHT: If you want to prep this recipe for the next day, simply pour all the ingredients in the baking dish (following the steps minus the cornflakes), covering it tightly, and keeping it refrigerated for 24 hours. Remove from the fridge, roll each soaked slice in the cornflakes mixture, reassemble and let sit at room temp for about 30 minutes to 1 hour. Bake when ready to eat.
GLUTEN-FREE OPTION: This recipe is already dairy-free (as long as you use dairy-free bread). To make it gluten-free, simply use your favorite gluten-free sourdough or brioche as well as GF-friendly cornflakes.
VEGAN BRIOCHE: To make your own vegan brioche bread, see my latest recipe.
SWEETENER: Instead of maple syrup, you can also use organic cane sugar, brown sugar, coconut sugar, or honey as a substitute.