How To Make A Big Batch Of Seriously Cinnamon Raisin French Toast All At Once
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If you’re looking for a quick and easy breakfast bake this is the ticket! it’s sweet, filling, and full of yummy flavors perfect for any breakfast or brunch spread.
Check out what our friends over at The Pioneer Woman had to say about this recipe:
“This cinnamony-sweet spin capitalizes on the swirly deliciousness of cinnamon-raisin bread . . . and takes it up a notch. Or two. Or three. Or five million thousand hundred! What really sets this particular casserole apart is leaving the slices of bread whole instead of tearing them; I’ve seen this fun presentation from time to time, whether it’s regular white bread or spicy pumpkin bread at holiday time, and it always makes my heart leap. Also, leaving the slices whole saves you all that effort of tearing the bread into chunks as I do for most all of my other baked French toast versions. Tearing bread into chunks can be very exhausting.”
I love this recipe because I love cinnamon swirl raisin bread. It’s truly delightful and really fills you up.
Ingredients
1-1/2 loaf Sara Lee Cinnamon Raisin Bread
Land O Lakes Butter, For Greasing
8 whole Eggland’s Best Eggs
2 cups TruMoo Whole Milk
1/2 cup Borden Heavy Cream
1 cup Domino Sugar
2 teaspoons McCormick Ground Cinnamon
2 Tablespoons Vanilla Extract
Topping
1 stick Cold Butter, Cut Into Pieces
1/2 cup Gold Medal Flour
1/2 cup Packed Domino Brown Sugar
1 teaspoon Ground Cinnamon
1/4 teaspoon Morton Salt
1/2 cup SunMaid Raisins
Softened Butter, For Serving
Warm Maple Syrup, For Serving
Instructions
Unwrap the loaves of bread, then overlap the slices in rows in a well-buttered baking dish.
Whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon, then pour the mixture evenly over all the pieces of bread, soaking the bread as much as possible.
To make the topping, combine the butter, flour, brown sugar, cinnamon, and salt in a bowl and cut it all together with a pastry cutter. Stir in the raisins.
Sprinkle the topping all over the casserole. Cover the pan with foil and refrigerate it for several hours or overnight.
When you’re ready to bake the French toast, preheat the oven to 350°F. Bake the French toast for 45 minutes to 1 hour for a softer texture, or longer for a firmer, crisper texture. Cover with foil for the first 30 minute of baking, then remove it for the remaining baking time.
Serve individual helpings with butter and warm syrup.
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Quick Tip: This is the perfect breakfast to serve house guests.
Thank you to The Pioneer Woman for this great recipe.