Cherry French Toast Breakfast Bake
This tastes like French toast with cherries and cream. Leftovers can be refrigerated and reheated in the microwave or toaster oven. I created this to clean out my fridge and cupboards, but it can be made ahead to bake the next day!
- Serves: 1 person
- 6slices bread, or more to taste
- 1(12 ounce) can cherry pie filling
- 1cup Greek yogurt
- 3tablespoons butter, softened
- 3tablespoons white sugar, or more as needed
- 2tablespoons all-purpose flour, or more as needed
- 2tablespoons chopped almonds
- 1teaspoon ground cinnamon
Step 1Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
Step 2Whisk eggs in a bowl until smooth.
Step 3Line the bottom of the prepared dish with half of the bread. Bread can be sliced or torn to cover the bottom of the dish flat. Pour half of the eggs over and spread to the edges to saturate bread. Spread half of the pie filling over.
Step 4Line the dish with remaining bread and pour remaining eggs over to saturate; some may leak through below and that is okay. Cover with yogurt and spread evenly to seal the top. Pour remaining pie filling over and spread evenly.
Step 5Place butter, sugar, flour, almonds, and cinnamon into a bowl. Work the dry ingredients into the butter with a fork to create crumbs, adding more flour and sugar if needed to get the right consistency. Sprinkle crumb over the top of the cherry filling. Place the baking dish on a baking sheet.
Step 6Bake in the preheated oven until the center topping is bubbling, 35 to 40 minutes. Let cool for 10 minutes before cutting with a spatula to serve.