This Monkey Bread French Toast is a delicious make-ahead french toast casserole, oozing with cinnamon and buttery caramel–OMG! Most people love fresh cinnamon rolls with brunch, but they can be so messy to eat. I experimented with a make-ahead french toast recipe, turning it into monkey bread french toast, to satisfy everyone’s sweet tooth without the mess. It came out scrumptious! One of our guests told me that it was better than “any french toast she has ever had before.” I’ll take those compliments every day and twice on Sundays, and I bet you will too!
Monkey Bread French Toast
1 Large Loaf Texas Toast Bread
6 Eggs
4 Tbsp. Butter, melted
2 c. Half & Half
2 tsp. Cinnamon
2 tsp. Vanilla Extract
1 1/2 c. Brown Sugar
1/2 c. (1 stick) Butter
1 tsp Cinnamon
Spray a large baking dish (13 x 9) with non-stick cooking spray (butter-flavored). Cut the bread into small cubes, and place in the baking dish, filling the dish almost to the top. Mix together the eggs, melted butter, half & half, cinnamon, and vanilla until blended, then pour over the bread cubes. Push the bread cubes down into the egg mixture with a spoon to soak, making sure all the bread is wet. Cover the dish with plastic wrap and place in the refrigerator overnight or at least 6 hours. About one hour before serving, preheat the oven to 350 degrees. Take the baking dish out of the refrigerator and set on the counter. Melt the butter in a small saucepan over medium low heat. Add the brown sugar and cinnamon, and stir until well-mixed. Heat the mixture to a light boil, then remove from the heat, stirring constantly. the mixture will be thick. Spoon the brown sugar mixture over the top of the egg/bread cubes until completely covered. Place the baking pan in the oven and bake for about 35-40 minutes, until browned through. Remove from the oven and serve immediately, cutting into squares. This french toast is so good, you don’t even need maple syrup.
Serve at brunch with the perfect bellini cocktail.
