Cinnamon Sugar Churro French Toast Bake Step-by-step instructions

Before you start

Before starting, cut the French bread into 1-inch cubes and let them sit out for an hour or two to dry slightly—this helps them absorb the custard without becoming soggy. You can also use day-old bread.

Measure all the ingredients, and have a 9x13-inch baking dish ready. If you're making the dish ahead, prepare the custard and assemble the bake, then cover and refrigerate overnight. The next morning, just top with the cinnamon sugar and bake.

Instructions

Soak the Bread

1. 1Prepare the Bread and Custard
   Heat the oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish. Arrange the French bread cubes in the dish, filling it evenly; you may need to press them down slightly. In a large bowl, whisk together the eggs, milk, heavy cream, vanilla, and granulated sugar until the sugar is dissolved and the mixture is smooth.
   Look for The custard is a pale yellow, smooth liquid with no visible streaks of egg.
   Tip Use day-old bread for better absorption; fresh bread can be toasted briefly to dry it out.
2. 2Soak the Bread
   Pour the custard evenly over the bread cubes, making sure every piece is moistened. Gently press the bread down with a spatula to help it soak up the custard. Let the mixture sit for 10 minutes, or cover and refrigerate overnight for a deeper soak.
   Look for The bread cubes are saturated but not swimming in liquid; the custard is absorbed.
   Tip If making ahead, cover the dish tightly with plastic wrap and refrigerate for up to 24 hours.

After pouring the custard, the bread cubes should be evenly moistened but not dripping. The mixture will look like a thick, creamy mess, and the bread will start to soften.

If making ahead, the dish should be covered and refrigerated. The custard should be fully absorbed after 10 minutes, or overnight.

Top and Bake

3. 3Top with Butter and Cinnamon Sugar
   In a small bowl, stir together the ground cinnamon and 2 tablespoons of granulated sugar (if not already mixed). Scatter the butter pieces evenly over the soaked bread. Sprinkle the cinnamon sugar mixture generously over the top, covering all the bread.
   Look for The top is dotted with butter and dusted with a cinnamon-sugar layer.
   Tip For a thicker churro crust, add an extra tablespoon of cinnamon sugar.
4. 4Bake the French Toast
   Place the dish in the preheated oven and bake for 35 to 40 minutes, until the top is golden brown and puffed, and the custard is set in the center. If the top browns too quickly, loosely cover with foil for the last 10 minutes.
   Look for The top is deep golden, the edges are bubbly, and a knife inserted near the center comes out clean.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Start checking at 30 minutes; ovens vary, and the custard should be just set—not liquid.

The top should be golden brown and puffed, with butter melted and cinnamon sugar forming a crisp crust. The edges will be bubbling, and the center should be set—not jiggly. A knife inserted near the middle should come out clean, and the internal temperature should read 160°F (71°C).

Rest and Serve

5. 5Rest and Serve
   Remove the bake from the oven and let it rest for 5 to 10 minutes. The custard will continue to set as it cools. Cut into squares and serve warm, with extra cinnamon sugar or maple syrup if desired.
   Look for The bake is firm enough to slice cleanly; the top is crisp and the interior moist.
   Tip Letting it rest makes slicing easier and prevents the custard from running.

After resting, the bake should be firm enough to cut into neat squares. The top will be crunchy, and the interior moist and tender. Serve warm, with additional cinnamon sugar or maple syrup if desired.

Common mistakes

A common pitfall is using too much custard, which can make the bake soggy. You want the bread cubes to be moist but not swimming. Another mistake is underbaking—if the center is still jiggly, it needs more time.

Also, don't skip the rest time after baking; it helps the custard set and makes slicing cleaner. Finally, if the top browns too quickly, cover with foil to prevent burning.

How to tell it’s done

The bake is done when the top is deep golden brown and puffed, and the center is set—a knife inserted near the middle should come out clean, or the internal temperature of the custard should reach 160°F (71°C).

The edges will be bubbly and caramelized, and the kitchen will smell like cinnamon and vanilla. Let it rest for a few minutes before serving to allow the custard to firm up.

• Egg dishes: 160°F (71°C) in the thickest part