Baked Pull Apart French Toast

Are you a right on time kind of guy or a fashionably late kind of girl?  I have to say that as a general rule, running late (fashionably or not) gives me anxiety.  I like to be on time for parties and to appointments.  I also expect doctors, hair stylists, dentists, etc. to value my time as much as I do theirs.  I'm not above walking out of a waiting room if  I feel like I'm being ignored and expected to wait for an unreasonable amount of time.  

My punctual personality compels me to confess that I first made this recipe just a couple of days after Christmas and this post has been in my que since then.  (I think it's moved waaaay past fashionably late at this point.)  I'm embarrassed to say that I've been slack in getting it published.  It makes me feel like I've been neglectful when in reality, it just got lost in the shuffle.  ​

Even though this Baked Pull Apart French Toast was originally intended to be a holiday breakfast treat, it would definitely be just as good today as it was in December.  This cinnamon sugar coated treat is super easy to put together and it is a true crown pleaser.  Top it with whatever seasonal fruits you love or simply dust it with powdered sugar to create an exceptionally beautiful breakfast treat.  

Baked Pull Apart French Toast

• 1 loaf round artisan bread
• 2 eggs
• 1 cup milk
• 1 tablespoon vanilla
• 1/2 cup sugar
• 1 tablespoon cinnamon
• 1 cup fresh raspberries and blueberries

Whisk together eggs, milk and vanilla.

Slice bread into a grid pattern without cutting all the way through. 

Place bread in a cast iron skillet, pull apart and pour egg mixture over loaf. 

Sprinkle with cinnamon sugar.  Bake 30-40 minutes at 350.  

Top with fresh berries to serve.  

This french toast looks super fancy but it couldn't be any easier to make.  I set the skillet in the middle of the kitchen table and everyone helped themselves to this scrumptious french toast.  This recipe makes cooking french toast for a crowd - a lot more manageable.  

Ciao!

Click here for a printable version of this recipe