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Make-Ahead Cinnamon French Toast

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories550
Calories from Fat170
Total Fat19 g29% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol195 mg65% DV
Sodium600 mg25% DV
Total Carbohydrates82 g27% DV
Dietary Fiber5.0 g20% DV
Sugars26 g
Protein21 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg15% DV
Iron25% DV
  Amount Per Serving % DV *
Calories550
Calories from Fat170
Total Fat19 g29% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol195 mg65% DV
Sodium600 mg25% DV
Total Carbohydrates82 g27% DV
Dietary Fiber5.0 g20% DV
Sugars26 g
Protein21 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg15% DV
Iron25% DV
  • 5 eggs , beaten
  • 1-1/4 cups milk
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • 1 loaf day-old French bread
  • 1 cup HERSHEY'S Milk Chocolate Chips or HERSHEY'S Cinnamon Chips
  • Maple syrup (optional)

Directions

  • 1. Spray 13x9x2-inch baking pan with nonstick cooking spray.
  • 2. Whisk together eggs, milk, cinnamon and vanilla in medium bowl. Set aside.
  • 3. Cut French bread into 6 (1-1/2-in. thick) slices.* Using small, sharp knife, cut 2to 3-inch long slits in one crust side of each bread slice, cutting 3/4 of the way through bread to create a pocket. Spoon 2 heaping tablespoons chips into pocket of each bread slice; press to close.
  • 4. Dip each filled bread slice in egg mixture, coating each side completely. Place coated slices in prepared pan. Cover pan with plastic wrap; refrigerate 2 hours or overnight.
  • 4. Heat oven to 400°F. Bake, uncovered, 20 to 25 minutes or until golden brown. Transfer toast to plates. Serve with maple syrup, if desired. 6 or more servings.
  • *Number of slices will vary according to the length of the bread loaf. Increase chips by an additional 2 tablespoons for each additional bread slice.

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