Easy and delicious, this french toast bake starts with simple, sliced white bread. Make it the night before and bake in the morning for a no-fuss breakfast treat!
For the rolls:
1/4cupbutter, at room temperature
1Tbsp + 3/4 tspcinnamon
For the cream cheese mixture:
1/3cupcream cheese, at room temperature
1tspvanilla or vanilla bean paste
For the egg mixture:
1-1/2cupshalf and half cream(10%)
*President's Choice brand stores have a product available in the bread section called PC Tramezzini White Crustless Bread, that is long slices of crustless bread, so that's an easy get for those who have access. If you don't have access to these type of bread slices, fear not! Simply buy an unsliced loaf of bread (or two, if you are doubling the recipe and freeze. Just before making this dish, remove the bread from the freezer and allow to thaw just to the point you can cut it easily, then remove the crust and slice in to 4 or 5 1/2-inch thick long slices. Cutting it partially frozen will make it easy to cut thin, even slices. Allow to thaw completely before continuing with preparing the dish.
Prepare your skillet or baking dish by greasing well with butter or cooking spray. Set aside.
Lay your 4 long bread slices out and butter top well. Combine the brown sugar and cinnamon, then sprinkle over the buttered bread slices, dividing evenly. Use a butter knife to gently spread the cinnamon mixture over the bread slices and pressing in to the butter. Starting at the short end, roll each of the slices up jelly-roll style. Cut each jelly-roll piece in to four 1-inch thick slices. Place the slices cut-side up in to the baking dish, by placing side-by-side (just touching), but not squeezing them together. Place just enough to fill the bottom of the pan, without filling too tightly.
In a small bowl, mash together the cream cheese, icing sugar and vanilla in to a thin paste. Using a small spoon, put dollops of the cream cheese mixture in to the gaps between the cinnamon rolls in the pan until you've added it all.
In a medium bowl, whisk together the eggs, half and half and milk until well blended. Pour over cinnamon rolls, until it's all added. If you can't add it all at once, allow pan to stand for 3 or 4 minutes while the bread absorbs the mixture and add the rest. Cover pan with plastic wrap and refrigerate over-night.
In the morning, preheat your oven to 375 and remove the pan from the refrigerator while the oven preheats. When oven is preheated, remove the plastic wrap and set your baking dish on a baking sheet (to catch any drips/over-flowand bake at 375 for 1 hour. Loosely cover with aluminum foil to prevent over-browning and bake for an additional 15-20 minutes or until golden and set. Allow to cool in pan for 10-15 minutes, then serve with a splash of maple syrup and dusted with icing sugar.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
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