Ahhh, cinnamon. We all know it smells amazing. But did you know it’s really good for your brain too? Just a whiff has been shown to boost your memory, attention span, and visual-motor speed. I don’t know about you, but after a long day with the kids I could sure use some help in those departments. Truthfully, with an infant in the house, some days I need help all day. We’ll sprinkle it in our coffee grounds or on our oatmeal in the morning to help us wake up.
And that’s just the smell. Now if you actually eat cinnamon you get even more health benefits. It has amazing anti-viral and anti-microbial properties (traditional Chinese medicine has long claimed ingesting cinnamon is one of the best ways to ward off a cold). It also helps control your blood sugar levels by making the stomach empty more slowly after meals. That means your blood sugar won’t spike so dramatically; in fact, some studies have shown it to be more effective than certain diabetic medications.
Pretty neat stuff, that cinnamon. Hey, want a quick little recipe you can just pack full of as much cinnamon as you can stand? I got one. We’ve been eating it weekly around here this winter. It’s easy to throw together for dinner, and it’s fantastic for feeding a crowd at breakfast when you have house guests. (P.S. Kids devour it!)
Alright, let’s get cookin’ on this delicious, dye-free, cinnamon-filled French toast casserole.
Preheat your oven to 375, grab a 9″x13″ baking dish, and gather your ingredients: bread, milk, eggs, butter, berries, vanilla, salt, sugar, and cinnamon.
You’ll need somewhere between a third to half a loaf of bread. Any bread will do. French toast was originally developed for using up stale bread, which you can usually get super cheap at grocery stores and bakeries. (Midwest friends, Jimmy John’s day old bread is only 50 cents a loaf! Yum!) I usually use whole wheat sandwich bread, because it’s what we have on hand.
Tear up your bread into roughly square inch large pieces. Put the bread into your greased baking dish. You want it to be full to the brim, but not much higher than that since it will puff up a bit while baking.
Next, whisk 6 eggs with 2 cups of milk until well blended. Stir in a 1/3 cup of sugar, 1 teaspoon of cinnamon (you can adjust this amount depending on how strong a taste you want), 1 teaspoon of vanilla, and 1/2 teaspoon of salt.
Pour your egg mixture over the bread.
Now press the bread into the egg mixture (I use the side of a measuring cup or a spoon so my hands don’t get dirty). You just want all the bread to be wet.
Let the bread soak in it’s little egg bath for at least 10 minutes. While you’re waiting you can put on the topping.
Sprinkle a couple tablespoons of sugar and about two teaspoons of cinnamon evenly over the top of the casserole.
Then dot the whole thing with little pieces of butter. If you use a spreadable butter for this (versus a stick of butter) it’s much easier.
Finally, shower on some berries. Fresh or frozen. Any kind you like. They all work. Or you can omit the berries. Or use nuts instead. Or use both berries and nuts. Get crazy!
You can do all this the night before if you’re making it for breakfast. Just make sure you let the dish sit out on the counter for at least half an hour, so it can warm up a bit before you throw it in the hot oven to bake. Otherwise it may crack.
Once your oven is hot and your casserole has had adequate soaking time, pop it in the oven. Let it cook for about 40 minutes. It should puff up a couple inches above the brim of the dish, and the sides will be a nice golden brown when it’s done.
Serve it while it’s nice and hot.
This dish smells SO good! I’m salivating just thinking about it. Plus, your house will smell wonderful and everyone in it will get a little brain boost to defeat that late afternoon drag. Win-win-win.
A couple tips and tricks for my fellow busy mamas:
I try to get the egg mixture made and the bread torn up during nap time. Just keep the egg part in the fridge until you’re ready to assemble the rest. Saves some time. You can even go ahead and make the whole thing during nap time and put it in the fridge until later. As I said before, just remember to let your dish warm back up a little before you put it in the oven.
My favorite side for this dish (okay, for anything) is bacon. What’s handy is I realized that if you bake your bacon on a foil lined baking sheet at 375, it is done in roughly the same amount of time as this casserole. It was meant to be. To cut out the nitrates in bacon, get an uncured kind. I buy Farmland All Natural Uncured Bacon (Hy-Vee) and Simply Nature Applewood Smoked Uncured Bacon (Aldi’s). Both are great….but is there really such a thing as bad bacon?
If you’re feeling especially nice and/or fancy, adding a little whipped cream is always a crowd pleaser around here. I’d say I was doing it for the kids, but I’d be lying. I’m pretty sure we want it more than they do! 🙂