With just 5 ingredients and a hands-off baking method, this is special enough for holidays and easy enough for weekdays.
– Bread: This works with all kinds of bread. A little stale is prefered. – Eggs – Milk or heavy cream – Vanilla extract – Cinnamon – Fruit
Preheat the oven to 350 degrees F and grease an 8x8-inch baking pan. Tip: Save crusts cut off from the kids sandwiches in a freezer bag until you have enough to make this recipe.
Add the bread to the pan. Use sandwich bread, artisanal bread, or French bread. It's a little better texture-wise if the bread is somewhat stale.
Add the eggs, milk or cream, vanilla, and cinnamon to a bowl. Whisk to combine thoroughly. Dairy-free: Use nondairy milk or canned coconut milk instead of the milk or cream.
Pour the egg mixture over the bread and stir very well to coat the bread. Add the fruit to the top of the bread, pressing down a little.
Cover with foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes. If you doubled the recipe, in a 9x13-inch pan, it may need 4-6 minutes longer.
Serve warm with maple syrup, yogurt, whipped cream, or other desired toppings. Store leftovers in an airtight container in the fridge for 3-5 days. Warm to serve.
This recipe works with a wide range of fruits such as blueberries, sliced strawberries, sliced bananas, or diced peaches.