Baked Cinnabon French Toast

BAKED CINNABON FRENCH TOAST
Olivia saw a version of this recipe on a television show and tweaked it to give it her own spin.  If you are looking for something special to make on the weekend, this may be  just the thing.  You may be looking for a way to show mom just how much you care when Mother's Day arrives in just a few weeks.  What mom wouldn't like to start her day with the sweet, warm goodness of this special french toast? Once you have tasted this great treat, you won't have to look for much of an excuse to make it again.

I am writing this as Easter Day comes to a close.  I don't know how your day went but ours was a glorious one.  We enjoyed a sunrise service at church, fabulous food, precious family time and we even went to the movie Heaven is for Real in the afternoon. The weather was the kind you remember for years to come...beautiful.We hope your Easter was equally wonderful .
- Nanette

Ingredients

• 1 loaf Cinnabon Cinnamon Bread
• Butter, For Greasing
• 6 whole Eggs
• 1 1/2 cups 2% Milk
• 1/2 cup Heavy Cream
• 1 cup Sugar
• 2 teaspoons Ground Cinnamon
• 2 Tablespoons Vanilla Extract
• Topping
• 1 stick Cold Butter, Cut Into Pieces
• 1/2 cup Flour
• 1/2 cup Packed Brown Sugar
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoon Salt
• Softened Butter, For Serving
• Warm Maple Syrup, For Serving

Preparation Instructions

Unwrap the loaves of bread, then overlap the slices in rows in a well-buttered baking dish.

Whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon, then pour the mixture evenly over all the pieces of bread, soaking the bread as much as possible.

To make the topping, combine the butter, flour, brown sugar, cinnamon, and salt in quart size freezer bag.  (I use a freezer bag, because it's stronger.) Mix the ingredients together inside the bag until combined.

Sprinkle the topping all over the casserole. Cover the pan with foil and refrigerate it for several hours or overnight.

When you’re ready to bake the French toast, preheat the oven to 350°F. Bake the French toast for 45 minutes to 1 hour for a softer texture, or longer for a firmer, crisper texture. Cover with foil for the first 30 minute of baking, then remove it for the remaining baking time.

Serve individual helpings with butter and warm syrup.