French Toast Bake

In case you haven’t noticed, I love breakfast foods. I could easily eat pancakes, waffles and french toast for the rest of my life… with lots of butter of course.

One thing I despise about making french toast is the amount of time it takes to prepare. Soaking each slice in the egg-milk mixture for 2-3 minutes on each side, then pan-searing it is time consuming. In reality, I’m just hungry most of the time and more inpatient because of said hunger…

Today I’m sharing my new favorite, meal-prep friendly, breakfast recipe: Cinnamon Raisin French Toast Bake. It requires 5 ingredients and takes 40 minutes in the oven but can be reheated all week long for the perfect breakfast on the go.

Serve with peanut butter, syrup or of course my favorite, butter. YUMMY!

Cinnamon French Toast Bake

Makes ~9 servings


  • 9-by-9 inch baking pan
  • Cutting board
  • Serrated knife
  • Cooking spray


  • 1/2 – 2/3 loaf of cinnamon raisin bread, cut into 1-inch chunks
  • 4 eggs
  • 1 1/4 cups 1% milk
  • 1/4 cup brown sugar, packed
  • 1 teaspoon cinnamon

For the glaze

  • 1 Tablespoon 1% milk
  • 1/2 cup powdered sugar


  1. Spray a 9-by-9 inch square baking pan with cooking spray
  2. Preheat oven to 350 degrees
  3. In a medium bowl, add eggs, milk, brown sugar and cinnamon
  4. Chop the bread into 1-inch cubes and place in the baking pan. It should be full. If it’s not, cut up more of the loaf into cubes
  5. Pour the milk-egg mixture into the pan and bake for 40-50 minutes or until the center is no longer wet (liquid should not be visible on top and the french toast bake should look set)
  6. Cool for 30 minutes on countertop. Drizzle with glaze
  7. Slice into 9 pieces and serve with butter, syrup or peanut butter