Tag Archives: french toast

Cinnamon French Toast Bake

9 Feb

Wow, it’s been a while since I posted a recipe. The weeks sure can go by quickly, especially when most of my life feels like it’s spent dealing with my new little bladder.

Anyway, after dealing with our plumbing issues of last week, I decided we needed a yummy breakfast so we tested out a new recipe I’d bookmarked. Cinnamon French Toast Bake.

This recipe was simple (always a plus), however, not quite what I was expecting. I know the title says “french toast” but for some reason I was still expecting more of a cinnamon roll taste. It was good, not something to write home about, but certainly worth a taste.  It didn’t hit the spot for us, perhaps it will for you though! I’ll probably do a little tweaking to the recipe before making it again.


1/4 cup melted butter
2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
5 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans
3/4 cup maple syrup


Icing from cinnamon rolls
Powdered sugar
Maple syrup, if desired


Melt butter and pour on ungreased 13×9 inch glass dish.

Separate cans of dough into 16 rolls reserving the icing for later use.  Cut each roll into pieces and add to buttered baking dish. Then beat eggs in medium bowl. Add cream, cinnamon and vanilla and beat until well blended. Pour over cinnamon roll pieces in pan. Drizzle 3/4 cup syrup over the top.

Bake at 375 for 20 to 28 minutes or until golden brown. Cool 15 minutes.

Warm icing you’ve set aside so that it’s thin enough to drizzle. Then drizzle it over the cinnamon french toast bake and you’re ready to eat!

French Toast Cupcakes

18 Jul

I asked The Husband what he wanted as this weekend’s sweet treat and he replied french toast.  Quite excited to test these out, I knew it had to be done this weekend.

A cinnamon cake with cinnamon maple icing, sounds good right? Well, it was! For an even more french toast flavor I’ll probably add 1 tsp of maple syrup to the frosting.

Ask, my dear, and you shall receive:

French Toast Cupcakes

For the cake:

  • 1 cup all-purpose flour
  • ¾ tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/8 tsp. salt
  • ½ cup whole milk
  • 4 tbsp. unsalted butter, at room temperature
  • 2 large eggs
  • ¾ cup plus 2 tbsp. sugar
  • 1 tsp. grated orange zest
  • ½ tsp. vanilla extract

This step was new to me: Stir milk and butter in a small saucepan over low heat just until butter melts; set aside.

In your standing mixer, beat eggs and sugar until the thick batter can form a ribbon. This typically takes five minutes. Continue to beat in orange zest and vanilla. Add the flour mixture of sifted flour, baking powder, cinnamon and salt. Then beat in the milk-butter mixture just until blended after you’ve added the flour.

Bake at 325 for 15 to 20 minutes. Let cool for about 10 minutes then transfer to cooling rack.

For the frosting:

  • ½ cup unsalted butter, at room temperature
  • 8 oz. cream cheese, at room temperature
  • 2-3 cups powdered sugar, sifted
  • 1 tsp. vanilla extract
  • 2 tsp. ground cinnamon
  • 1 tsp maple extract

In the bowl of a stand mixer, beat the butter and cream cheese until light and fluffy, about 3 minutes. Add the confectioner’s sugar and cinnamon and maple and beat for another few minutes until light and fluffy. I may even add a little more maple next time.

Frost the cupcakes and garnish as you please. I just sifted some cinnamon on top.

I had never baked my cakes in this way and I was a little skeptical, but they turned out beautifully. The density was perfect and didn’t stick to the cupcake liner too much. Also, the orange zest is what made the cake delectable, without it I’m not so sure how great it’s be.

For a little garnish I made some french toast, cut out small squares and placed each on a cupcake. Just be sure you let the french toast cool it it’ll melt your frosting and that’s no good. The flavor and texture of the actual french toast is another key to this cake, really bringing it all together.

My dog had to get in on the action…

I’d love if you left your thoughts and comments!

Adapted by Annie’s Eats