Cozy Cinnamon-Maple Baked French Toast Skillet

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour (or up to 12 hours with overnight soak)

Quick Ingredients

• 1 lb thick-cut rustic or brioche bread, cut in 1½-inch cubes (about 8–10 cups)
• 6 large eggs
• 1½ cups whole milk
• ½ cup heavy cream
• ½ cup pure maple syrup, plus more for serving
• ¼ cup packed light brown sugar
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1½ tsp pure vanilla extract
• ½ tsp fine salt
• 3 Tbsp unsalted butter, melted, plus extra for greasing
• ⅓ cup chopped pecans (optional)
• Powdered sugar and extra cinnamon, for serving (optional)

Do This

• 1. Butter a 10–12 inch cast iron skillet. Add cubed bread in an even layer.
• 2. Whisk eggs, milk, cream, maple syrup, brown sugar, cinnamon, nutmeg, vanilla, and salt until smooth.
• 3. Pour custard evenly over bread. Gently press cubes so they start to soak. Rest 20–30 minutes or chill up to overnight.
• 4. Heat oven to 350°F (175°C). Drizzle melted butter over the top and sprinkle with pecans (if using).
• 5. Cover with foil and bake 25 minutes. Uncover and bake 12–18 minutes more, until puffed, golden, and set in the center.
• 6. Cool 5–10 minutes. Dust with powdered sugar and extra cinnamon.
• 7. Serve warm straight from the skillet with plenty of maple syrup.

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Why You’ll Love This Recipe

• Thick, cabin-style bread turns soft and custardy inside with crisp, caramelized edges on top.
• Cinnamon, nutmeg, and real maple syrup create a cozy, not-too-sweet flavor perfect for chilly mornings.
• Baked in one cast iron skillet, it feels rustic and impressive but is simple enough for any home cook.
• Can be assembled the night before, so breakfast for a crowd is almost entirely hands-off.

Grocery List

• Produce: Optional fresh berries or orange (for serving and zest, if desired)
• Dairy: Whole milk, heavy cream, unsalted butter, large eggs
• Pantry: Thick rustic or brioche bread, pure maple syrup, light brown sugar, powdered sugar, vanilla extract, ground cinnamon, ground nutmeg, salt, chopped pecans (optional), nonstick spray or extra butter for the skillet

Full Ingredients

For the Cinnamon-Maple Baked French Toast Skillet

• 1 lb thick-cut rustic white bread, farmhouse loaf, or brioche, preferably day-old, cut into 1½-inch cubes (about 8–10 firmly packed cups)
• 6 large eggs
• 1½ cups whole milk (2% works, but whole milk is creamier)
• ½ cup heavy cream
• ½ cup pure maple syrup, plus more for serving
• ¼ cup packed light brown sugar
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg (freshly grated if possible)
• 1½ tsp pure vanilla extract
• ½ tsp fine sea salt or table salt
• 3 Tbsp unsalted butter, melted and slightly cooled, plus more for greasing the skillet
• ⅓ cup chopped pecans or walnuts (optional, for a toasty crunch)

For Serving (Optional but Recommended)

• Powdered sugar, for dusting
• Extra ground cinnamon, for sprinkling
• Warm pure maple syrup
• Fresh berries or orange wedges, for brightness

Step-by-Step Instructions

Step 1: Prep the skillet and bread

Grease a 10–12 inch cast iron skillet generously with butter. Make sure to get all the way up the sides so the custard does not stick as it puffs and caramelizes.

Cut your thick, cabin-style bread into roughly 1½-inch cubes. You want big, hearty pieces; this keeps the interior soft and custardy while the tips get toasty. If the bread feels very fresh and soft, spread the cubes onto a baking sheet and let them sit out while you prep the custard, or briefly toast in a 300°F (150°C) oven for 8–10 minutes to dry them slightly. Slightly dry bread soaks up the custard better.

Arrange the bread cubes in the prepared skillet in an even layer, with some pieces standing up to create craggy peaks that will brown nicely.

Step 2: Whisk the cinnamon-maple custard

In a large mixing bowl, crack in the 6 eggs. Whisk until the yolks and whites are fully combined and slightly frothy; this helps make the custard light and even.

Add the whole milk, heavy cream, maple syrup, brown sugar, cinnamon, nutmeg, vanilla, and salt. Whisk thoroughly until the sugar dissolves and the spices are evenly distributed, with no streaks of cinnamon floating on top. Take a moment to scrape along the bottom and sides of the bowl so nothing clings there un-mixed.

Step 3: Combine bread and custard, then soak

Slowly pour the custard all over the bread cubes in the skillet, moving in a spiral so every part gets moistened. Use a spatula or clean hands to gently press the bread down into the custard, encouraging it to soak in without smashing the cubes.

Let the skillet rest at room temperature for 20–30 minutes so the bread can absorb most of the custard. During this time, occasionally press the top layer down once or twice if it looks dry. For an even richer texture and deeper flavor, cover tightly with foil or plastic wrap and refrigerate for at least 2 hours or up to 12 hours (overnight). If chilling, remove from the fridge about 20 minutes before baking while you preheat the oven.

Step 4: Preheat the oven and finish the topping

When you are ready to bake, preheat the oven to 350°F (175°C) with a rack in the center position.

Drizzle the melted butter evenly over the top of the soaked bread. If you like crunch, sprinkle the chopped pecans (or walnuts) over the surface so they toast as the French toast bakes. If the top looks very wet in spots, you can lightly sprinkle on an extra teaspoon or two of brown sugar and a pinch of cinnamon to encourage extra caramelization.

Cover the skillet snugly with aluminum foil. This traps steam so the custard sets gently without over-browning too quickly.

Step 5: Bake until puffed, then uncover to caramelize

Place the covered skillet into the preheated oven and bake for 25 minutes. The mixture will begin to puff, and the custard will start to set around the edges.

Carefully remove the foil and return the skillet to the oven. Bake uncovered for another 12–18 minutes, until the top is deeply golden, the nuts (if using) are toasted, and the center is just set. A butter knife inserted into the center should come out mostly clean, with no runny liquid, though a little moisture is fine.

If after 40–45 total minutes it still seems too wet in the center, continue baking in 5-minute increments, tenting loosely with foil if the top darkens too quickly.

Step 6: Rest briefly, then finish with toppings

Once baked, transfer the skillet to a heat-safe surface and let the French toast rest for 5–10 minutes. This short rest helps the custard finish setting so slices hold together, while still staying soft and creamy inside.

Dust the top generously with powdered sugar and an extra pinch of cinnamon, if you like. The sugar will cling to the craggy peaks of bread, making it look beautifully rustic and lodge-style.

Step 7: Serve warm, skillet-style

Bring the whole skillet to the table for a cozy, family-style breakfast. Use a large spoon or spatula to scoop out big, rustic portions, making sure each serving has some golden top and soft, custardy interior.

Serve immediately with plenty of warm maple syrup on the side. Add fresh berries or orange wedges for brightness, or a dollop of whipped cream for extra indulgence. This dish is best enjoyed warm, when the edges are still slightly crisp and the center is soft and custardy.

Pro Tips

• Use day-old bread. Slightly stale, thick-cut bread soaks up custard without turning mushy. If your bread is very fresh, dry it briefly in a low oven first.
• Do not skip the soak. Giving the bread at least 20–30 minutes (or overnight) to absorb the custard is key to that creamy, bread-pudding-like interior.
• Cast iron is ideal. A heavy cast iron skillet holds heat well, giving you caramelized edges and a rustic, straight-to-the-table presentation.
• Watch the bake time. Ovens vary. Check a few minutes early; the center should be just set, not dry. If the top browns too fast, tent with foil.
• Warm your maple syrup. Gently heating the syrup makes it flow better and enhances the cozy maple aroma when you pour it over each serving.

Variations

• Apple-cinnamon version. Add 1–2 peeled and thinly sliced apples (tossed with a little brown sugar and cinnamon) over the bread before pouring on the custard. The apples will soften as the French toast bakes.
• Chocolate-pecan lodge style. Scatter ½ cup dark chocolate chunks and ½ cup chopped pecans over the bread before baking. Reduce the maple syrup in the custard by 2–3 tablespoons if you prefer less sweetness.
• Orange-maple twist. Add 1 tsp finely grated orange zest to the custard and finish the baked skillet with another sprinkle of zest for a bright citrus note.

Storage & Make-Ahead

To make ahead: Assemble the skillet completely (through soaking) the night before. Cover tightly and refrigerate for up to 12 hours. When ready to bake, remove from the fridge while the oven preheats, drizzle on the melted butter and nuts, then bake as directed, adding a few extra minutes if needed because it is starting from cold.

Leftovers: Cool leftovers to room temperature, then cover the skillet or transfer portions to an airtight container. Refrigerate for up to 3 days.

Reheating: For best texture, reheat in a 325°F (165°C) oven, covered, for 10–15 minutes, until warmed through. Individual portions can be microwaved on medium power in 30-second bursts, though the top will soften a bit.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without extra toppings such as whipped cream): about 520 calories; 23 g fat (11 g saturated); 64 g carbohydrates; 1.5 g fiber; 34 g sugars; 11 g protein; 360 mg sodium. Actual values will vary based on the bread you use, specific brands, and portion sizes.