How to Make Cinnamon Toast Egg Bake

Combine cinnamon toast and eggs in one easy dish.

Looking for a breakfast casserole you can just pop in the oven while you sit back and enjoy a cup of coffee? Perfect for a weekend breakfast or brunch, cinnamon toast egg bake tastes yummy, feels warm and cozy in your tummy, and fills your kitchen with the scent of cinnamon.

Things You'll Need

• One loaf cinnamon raisin bread
• 6 large eggs
• 3 cups milk
• 2 teaspoons vanilla
• 2 tablespoons butter
• 13-by-9-inch pan or glass casserole dish

Instructions

1. Grease a 13-by-9-inch pan or glass casserole dish with 2 tablespoons of butter. Cut each slice of cinnamon raisin bread into 2-inch squares. Layer the bottom of baking dish with the squares (if you have extra, you can overlap them).

2. In a medium-size bowl, mix 6 large eggs, 3 cups of milk and 2 teaspoons of vanilla. Mix well. Pour the egg/milk mixture evenly over the cinnamon raisin bread. Cover with a lid or plastic wrap.

3. Refrigerate the prepared cinnamon toast egg bake overnight (at least eight hours). The next morning, preheat your oven to 350 degrees F. Remove the cover or lid from the casserole, and bake for 50 minutes. Serve hot from the oven.

Tips & Warnings

• For a stronger cinnamon taste, add 1/2 teaspoon of cinnamon to milk/egg mixture.

• Sprinkle the top with confectioner's sugar, if desired, and serve with pancake syrup.

• Use caution when working near hot oven.

• Oven temperatures vary, therefore, it is wise to watch your Cinnamon Toast Egg Bake while it's baking to be sure it does not burn!