Cinnamon Swirl French Toast Bake (Edit recipe)

Ever feel like making French toast but don’t feel like standing at the oven cooking each slice? Same!! That’s one of the reasons we couldn’t help but turn our Paleo cinnamon swirl bread into a fun, baked breakfast dish. The other reason being, we LOVE our new bread recipe so much we knew this would be a fun variation!

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	132
Fat:	7 g
Carbohydrates:	15 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	66 mg
Fiber:	1 g
Sugars:	5 g
Calculated for total recipe.

by Back Porch Paleo

View original recipe

Serves: 4-6

Ingredients

.5 Paleo Cinnamon Swirl Bread (click for recipe), 1/2 loaf, cut up into 1-1 ½ inch cubes
3 Eggs, large
3 Tbsp Maple Sugar
3 Tbsp Coconut Sugar
2 tsp Ceylon Cinnamon
.75 cup Coconut Milk, full fat, or milk of choice
1 Tbsp Vanilla Extract
1/8 tsp Redmond Real Salt
Pecans, or other chopped nuts, raisins, fruit etc (optional add-ins)
Pure Maple Syrup, cinnamon maple syrup

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place bread cubes on baking sheet and using your oven’s broiler setting, toast until a light golden brown, tossing a couple times so that you have some toasted edges on all cubes. Remove from oven and place in a 7 cup casserole/baking dish that’s been coated with a bit of coconut or avocado oil. Preheat oven to 385°.
In a small bowl, toss together the sugars and cinnamon. Sprinkle ¼ cup of this on top of bread cubes. If using add ins, sprinkle on top at this point.
In a medium sized bowl, add eggs, milk, vanilla and salt. Whisk well to fully combine then pour over the bread cubes. Sprinkle with remaining cinnamon sugar mixture.
Place in the oven and bake for 25-30 minutes or until top is bubbly and eggs are set. Remove from oven and let set just a bit before serving. Serve with warmed cinnamon maple syrup!

Notes

The recipes is for a half loaf (approximately 4 cups of cubed bread) but you can simply use the whole loaf and double the rest of the ingredients for a family sized breakfast. Make sure you also use a larger baking dish as well. You don’t want little cubes of baked, eggy bread falling into the bottom of your oven.