I am a huge breakfast fan. Wait, let me rephrase that. I am a huge pancakes, waffles, french toast, and anything sweet that I can call breakfast and get away with fan. Give me a chocolate croissant or blueberry muffin with my morning coffee and I’m a happy girl. So, knowing this, it’s really no surprise that I am obsessed with this Cinnamon Crumble French Toast dish. It’s one of my favorite breakfast dishes because of both its fabulous taste and entertaining-geared simplicity. Traditional french toast requires you stand over a frying pan and fry each piece of toast for you and your guests. By baking the toast in individual ramekins, you’re not only saving yourself the extra effort, but you’re also giving yourself the chance to make the dish the night before and actually enjoy your breakfast with the rest of your group. Plus, don’t you think these ramekins of french toast look positively darling?
I made this dish for the Mother’s Day brunch I hosted, and every single person absolutely loved this. The house becomes filled with the smell of cinnamon, sugar, and butter as your toast bakes in the sweet egg and milk batter it had previously been immersed in and has now absorbed. Once the crumble topping has crisped and the ramekins have been taken out of the oven, feel free to drizzle warm maple syrup over the top. But honestly, the dish doesn’t even need it. It’s already pure perfection, I tell you.
Cinnamon Crumble French Toast
- 1 Loaf of crusty bread an artisan French loaf is my favorite
- 8 eggs
- 2 cups milk
- 1/2 cup heavy cream
- 3/4 cup brown sugar or white sugar
- 1 tbsp vanilla extract
for the crumble topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup cold butter cubed
Cut bread into cubes, or tear apart into small pieces. Place bread chunks in ramekins or a large casserole dish/pie dish.
In a large bowl, whisk your eggs, milk, heavy cream, white or brown sugar, and vanilla extract together until smooth. Evenly pour batter over bread chunks. Cover with plastic wrap tightly and place in fridge overnight.
Create your topping for your french toast by whisking the flour, brown sugar, cinnamon, salt, and nutmeg together in a large bowl. Drop in your cubed butter and use your hands (or a pastry cutter) to create a crumbled dough (clumps no bigger than the size of a pea). Refrigerate in an airtight container.
The next morning, place a spoonful or two of the cinnamon crumb topping on top of the bread chunks, then bake at 350°F for 45 to 50 minutes, or until top is nice and crispy.