This is one of the ways I like to use the cinnamon swirl bread I make. Sometimes it gets turned into French toast, but sometimes I find it easier to make a big pan that can be prepped ahead and baked the next day when we are in a rush.
I also cut this into squares and place into freezer containers. Then when the boys need a quick breakfast, it is ready to go in minutes. You simply warm in the microwave and enjoy. You’ll notice that the sugar is optional. That allows you to decide if you want a sweeter dish or not. I prefer to keep it out and sweeten the top with maple syrup, honey, or a jam. You, however, can add it and then dust the top with powdered sugar and serve with fresh fruit eliminating the need for syrup. You could also substitute the sugar with any sweetener of your choice. My favorite alternative to white sugar is monk fruit, as it doesn’t have a strong aftertaste. Depending upon your dish size you may need more or less of the bread and egg mixture. The recipe calls for a 9×13, but my pan is a 11×15 dish with rounded corners. It took more than 1 loaf for that dish.
The important part is to fill the whole dish with the bread and get enough liquid that it soaks all the way into the bread. That’s also why you want to let it sit before baking. It will take a bit for the bread to soak all the way to the top. Your finished product will look a little soft and wet, but as long as it isn’t drippy and all the liquid is staying put it should be done. You can use a thermometer to check internal temperature as well. It will usually read above 180’F in the center when fully done. This is a perfect holiday or large family breakfast. Enjoy!
Cinnamon Swirl Breakfast Casserole
- 1-2 loaves cinnamon swirl bread
- 18 lg eggs
- 1 1/2 cup milk
- 1 tbsp vanilla
- 2 tsp ground cinnamon
- 1 cup sugar optional
- 2 tbsp powdered sugar for dusting top
- syrup or toppings of choice
- Take your cinnamon swirl bread and stack in slices of about 4 or 5. Slice bread stacks into quarters. Place each quarter of sliced swirl bread into a 9 x 13 baking dish. You want the bread to fill all the space, so tightly pack the stacked quarters closely together. Crack all of your eggs into a medium bowl and whisk in the milk, vanilla, cinnamon, and sugar (if you choose a sweeter dish). Pour this mixture over all of the bread in the baking dish. Cover with plastic wrap or a lid and allow to sit in your fridge for at least 45minutes. This can be done in advance and placed in the fridge over night as well. When ready and all the bread has soaked up the egg mixture, preheat your oven to 375’F. Bake the dish for 20-30 minutes. You want to check the center to make sure all the egg has cooked through and is no longer liquid. It will still look moist, but not runny. Dust the top with powdered sugar and serve with your favorite toppings or syrup.