cinnamon swirl french toast bake

Ever feel like making French toast but don’t feel like standing at the oven cooking each slice? Same!! That’s one of the reasons we couldn’t help but turn our Paleo cinnamon swirl bread into a fun, baked breakfast dish. The other reason being, we LOVE our new bread recipe so much we knew this would be a fun variation!

The recipes is for a half loaf (approximately 4 cups of cubed bread) but you can simply use the whole loaf and double the rest of the ingredients for a family sized breakfast. Make sure you also use a larger baking dish as well. You don’t want little cubes of baked, eggy bread falling into the bottom of your oven.

Giving the bread cubes a little toast before putting the dish together isn’t a must, but it does provide some texture during the baking process so the cubes maintain a little structure. If you skip this step, not a big deal! Your baked dish will be more like a bread pudding as the cubes will bake together more. Either option is quite tasty and is basically a texture preference. Adding chopped nuts, or fruit is definitely also optional, and if you want some added texture and pops of flavor, go for it and add your favorites.

As a note, this will puff up as it bakes and settle back down once it’s out of the oven and cooling. Perfectly normal, so don’t worry that something has gone wrong. As it bakes, we strongly encourage you to make our cinnamon butter syrup to serve it with, we feel like it adds another layer of cinnamony goodness to the dish. Warmed maple syrup is also an option!

If you have any leftover, we suggest storing in the fridge and warming up in the oven (or air fryer) in servings sizes so that they warm up evenly.

Hope you enjoy and please tag us if you make it over on Instagram – we LOVE seeing other folks making our recipes so much!

Links to our favorite recipes/ingredients used in this recipe:

paleo cinnamon swirl french toast bake

  • Servings: 4-6
  • Difficulty: easy
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paleo cinnamon swirl french toast bake



  • ½ loaf of our Paleo cinnamon swirl bread, cut up into 1-1 ½’ cubes
  • 3 large eggs
  • 3 tblsp maple sugar
  • 3 tblsp coconut sugar
  • 2 tsp ceylon cinnamon
  • ¾ cup full fat coconut milk, or milk of choice
  • 1 tblsp vanilla
  • ⅛ tsp Redmond Real Salt
  • optional add ins: chopped nuts, raisins, fruit etc.
  • cinnamon maple syrup


  1. Place bread cubes on baking sheet and using your oven’s broiler setting, toast until a light golden brown, tossing a couple times so that you have some toasted edges on all cubes. Remove from oven and place in a 7 cup casserole/baking dish that’s been coated with a bit of coconut or avocado oil. Preheat oven to 385°.
  2. In a small bowl, toss together the sugars and cinnamon. Sprinkle ¼ cup of this on top of bread cubes. If using add ins, sprinkle on top at this point.
  3. In a medium sized bowl, add eggs, milk, vanilla and salt. Whisk well to fully combine then pour over the bread cubes. Sprinkle with remaining cinnamon sugar mixture.
  4. Place in the oven and bake for 25-30 minutes or until top is bubbly and eggs are set. Remove from oven and let set just a bit before serving. Serve with warmed cinnamon maple syrup!


  1. Hi! For the French toast casserole, is it 3/4 cup of coconut milk? Thanks!

  2. Pingback: French toast dippers paleo caramel French toast dippers - Back Porch Paleo

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