Sasha’s French Toast Bake

This toasty breakfast bake is like eating a cloud of french toast! After a blissful bite of this, you’ll be on cloud nine and bready to face the day!


*Tip: Prepare the mix the night before, chill overnight, and then pop it in the oven the next morning. By the time you are ready, it will be ready to eat*


  • 1 loaf cinnamon bread, cut into cubes (here, Sasha used Pepperidge Farm Caramel Apple bread, but any flavor will work)
  • 3/4 cup dried cranberries
  • 6 eggs
  • 3 cups half and half or whole milk
  • 1-3 tbsp. cinnamon sugar


  • Place the cubed bread and cranberries into a lightly greased 3 quart baking dish
  • In a bowl, use a whisk to beat the eggs, milk, and vanilla extract
  • Pour the egg mixture over the bread cubes in the baking dish
  • Stir and press the bread cubes into the egg mixture, making sure they are coated
  • Refrigerate 1 hour or over night
  • Bake at 350 degrees for 45 minutes or until a knife inserted in the center comes out clean
  • Sprinkle with cinnamon sugar


Delicious served with butter, real maple syrup, and a hot cup of your favorite tea! Sasha’s tea pairing suggestion is the mild, warm coziness of Fireside Vanilla Spice.