Spray a 9x13-inch baking dish with nonstick spray. In a large bowl, lightly beat the eggs. Pour in the milk, cream, vanilla extract and salt, whisking until combined. Layer the slices of sourdough in the baking dish and evenly pour the milk mixture over top. I take a food 5 to 10 minutes and use a spoon to make sure every bit of the bread is covered, but it's okay if the tops are not fully submerged in the bread. Just make sure you spoon the milk on top to moisten all the slices. Cover the dish and refrigerate over night.

The next morning, preheat your oven to 350 degrees F. Take the french toast out of the fresh and use the spoon method again to cover the slices with the milk on the bottom. You can also move the slices around to coat them evenly. Let the dish sit at room temperate for 30 minutes. After 30 minutes, place the dish in the oven and bake it for 30 to 40 minutes, until golden brown.

While the french toast is baking, add the cold heavy cream to the bowl of your electric mixer. Using the whisk attachment, beat it on high speed until stiff peaks form and you have whipped cream. Add in the yogurt, sugar and vanilla extract, and beat on medium speed, scraping down the sides if needed, until combined.

Let the french toast cool for a few minutes before using a spatula to get it out of the dish. Serve it with warmed berries, syrup and the yogurt whipped topping.

">

Spray a 9x13-inch baking dish with nonstick spray. In a large bowl, lightly beat the eggs. Pour in the milk, cream, vanilla extract and salt, whisking until combined. Layer the slices of sourdough in the baking dish and evenly pour the milk mixture over top. I take a food 5 to 10 minutes and use a spoon to make sure every bit of the bread is covered, but it's okay if the tops are not fully submerged in the bread. Just make sure you spoon the milk on top to moisten all the slices. Cover the dish and refrigerate over night.

The next morning, preheat your oven to 350 degrees F. Take the french toast out of the fresh and use the spoon method again to cover the slices with the milk on the bottom. You can also move the slices around to coat them evenly. Let the dish sit at room temperate for 30 minutes. After 30 minutes, place the dish in the oven and bake it for 30 to 40 minutes, until golden brown.

While the french toast is baking, add the cold heavy cream to the bowl of your electric mixer. Using the whisk attachment, beat it on high speed until stiff peaks form and you have whipped cream. Add in the yogurt, sugar and vanilla extract, and beat on medium speed, scraping down the sides if needed, until combined.

Let the french toast cool for a few minutes before using a spatula to get it out of the dish. Serve it with warmed berries, syrup and the yogurt whipped topping.

">

Spray a 9x13-inch baking dish with nonstick spray. In a large bowl, lightly beat the eggs. Pour in the milk, cream, vanilla extract and salt, whisking until combined. Layer the slices of sourdough in the baking dish and evenly pour the milk mixture over top. I take a food 5 to 10 minutes and use a spoon to make sure every bit of the bread is covered, but it's okay if the tops are not fully submerged in the bread. Just make sure you spoon the milk on top to moisten all the slices. Cover the dish and refrigerate over night.

The next morning, preheat your oven to 350 degrees F. Take the french toast out of the fresh and use the spoon method again to cover the slices with the milk on the bottom. You can also move the slices around to coat them evenly. Let the dish sit at room temperate for 30 minutes. After 30 minutes, place the dish in the oven and bake it for 30 to 40 minutes, until golden brown.

While the french toast is baking, add the cold heavy cream to the bowl of your electric mixer. Using the whisk attachment, beat it on high speed until stiff peaks form and you have whipped cream. Add in the yogurt, sugar and vanilla extract, and beat on medium speed, scraping down the sides if needed, until combined.

Let the french toast cool for a few minutes before using a spatula to get it out of the dish. Serve it with warmed berries, syrup and the yogurt whipped topping.

"/> Cinnamon Sugar Sourdough French Toast Bake with Whipped Yogurt Cream

Cinnamon Sugar Sourdough French Toast Bake with Whipped Yogurt Cream

How Sweet Eats

Ready in: 60 minutes
Servings: 4
Gluten Free
Very Popular

Ingredients

  • 1 teaspoon cinnamon
    Spices and Seasonings
  • 1/3 cup coconut oil, melted
    Health Foods;Baking
  • 6 large eggs
    Milk, Eggs, Other Dairy
  • warmed berries or your fruit, for serving
    Produce
  • 1 1/4 cups cold heavy cream
    Milk, Eggs, Other Dairy
  • 1/3 cup light brown sugar
    Baking
  • maple syrup, for serving
    Cereal
  • 2 cups milk
    Milk, Eggs, Other Dairy
  • 3/4 cups plain Greek yogurt
    Milk, Eggs, Other Dairy
  • 1/4 teaspoon salt
    Spices and Seasonings
  • 1 teaspoon vanilla extract
    Baking
  • whipped yogurt topping
    Milk, Eggs, Other Dairy

Steps

  • Cut the sourdough into 16 or 18 1-inch thick slices. If the bread is super fresh, you can cut these and let them sit for an hour or two to dry out a bit.
  • Place the slices on a cutting board and brush them with coconut oil. IN a small bowl, mix together the sugar and cinnamon, then sprinkle a bit on top of the oiled sliced. Use the back of a spoon to "spread" and press the cinnamon sugar into the slices. Gently flip them over and repeat on to the other side.Spray a 9x13-inch baking dish with nonstick spray. In a large bowl, lightly beat the eggs.
  • Pour in the milk, cream, vanilla extract and salt, whisking until combined. Layer the slices of sourdough in the baking dish and evenly pour the milk mixture over top. I take a food 5 to 10 minutes and use a spoon to make sure every bit of the bread is covered, but it's okay if the tops are not fully submerged in the bread. Just make sure you spoon the milk on top to moisten all the slices. Cover the dish and refrigerate over night. The next morning, preheat your oven to 350 degrees F. Take the french toast out of the fresh and use the spoon method again to cover the slices with the milk on the bottom. You can also move the slices around to coat them evenly.
  • Let the dish sit at room temperate for 30 minutes. After 30 minutes, place the dish in the oven and bake it for 30 to 40 minutes, until golden brown. While the french toast is baking, add the cold heavy cream to the bowl of your electric mixer. Using the whisk attachment, beat it on high speed until stiff peaks form and you have whipped cream.
  • Add in the yogurt, sugar and vanilla extract, and beat on medium speed, scraping down the sides if needed, until combined.
  • Let the french toast cool for a few minutes before using a spatula to get it out of the dish.
  • Serve it with warmed berries, syrup and the yogurt whipped topping.

Nutrition

  • Calories: 836.76  cal  (41.84%)
  • Fat: 58.6  g  (90.15%)
  • Saturated Fat: 38.34  g  (239.64%)
  • Carbohydrates: 60.3  g  (20.1%)
  • Sugar: 52.07  g  (57.86%)
  • Cholesterol: 432.44  mg  (144.15%)
  • Sodium: 376.57  mg  (16.37%)
  • Alcohol: 0.34  g  (1.91%)
  • Protein: 20.59  g  (41.19%)
  • Vitamin B2: 1.07  mg  (62.86%)
  • Selenium: 34.98  µg  (49.97%)
  • Vitamin A: 2114.4  IU  (42.29%)
  • Phosphorus: 386.28  mg  (38.63%)
  • Calcium: 326.43  mg  (32.64%)
  • Manganese: 0.63  mg  (31.33%)
  • Vitamin B12: 1.73  µg  (28.83%)
  • Vitamin D: 3.81  µg  (25.38%)
  • Vitamin B5: 2.15  mg  (21.48%)
  • Potassium: 570.12  mg  (16.29%)
  • Zinc: 2.18  mg  (14.55%)
  • Folate: 54.39  µg  (13.6%)
  • Vitamin B6: 0.26  mg  (12.99%)
  • Vitamin E: 1.82  mg  (12.14%)
  • Iron: 2.15  mg  (11.94%)
  • Magnesium: 44.25  mg  (11.06%)
  • Copper: 0.2  mg  (10.15%)
  • Vitamin B1: 0.14  mg  (9.58%)
  • Fiber: 2.16  g  (8.65%)
  • Vitamin K: 8.92  µg  (8.49%)
  • Vitamin B3: 0.8  mg  (3.98%)
  • Vitamin C: 3.07  mg  (3.72%)

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