The Pioneer Woman Tasty Kitchen
Profile Photo

Cinnamon Raisin Baked French Toast

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

16
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Luscious baked French toast made with whole slices of cinnamon raisin bread. A real visual treat!

Ingredients

  • 1-½ loaf Cinnamon Raisin Bread
  • Butter, For Greasing
  • 8 whole Eggs
  • 2 cups Whole Milk
  • ½ cups Heavy Cream
  • 1 cup Sugar
  • 2 teaspoons Ground Cinnamon
  • 2 Tablespoons Vanilla Extract
  • Topping
  • 1 stick Cold Butter, Cut Into Pieces
  • ½ cups Flour
  • ½ cups Packed Brown Sugar
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoons Salt
  • ½ cups Raisins
  • Softened Butter, For Serving
  • Warm Maple Syrup, For Serving

Preparation

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.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Cajun Eggs Benedict
Profile Photo by Jessie | Life As A Strawberry in Breakfast
Spice up your breakfast with this easy homemade Cajun Eggs Benedict!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Simply Delicious Cinnamon Pancakes
Profile Photo by Melani Fulwider in Breakfast
A simple pancake with a hint of cinnamon is the perfect...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Crispy Ham and Cheese Waffles
Profile Photo by Dax Phillips in Breakfast
Think of a great savory waffle that is loaded with ham...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 5 Level: Easy


Clementine Scones
Profile Photo by Kristin || The Buttery in Breakfast
A fluffy clementine scone with a sweet and tangy glaze.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Ricotta Pear and Walnut Crostini
Profile Photo by Rebecca Goodman in Breakfast
Ricotta pear and walnut crostini with honey and thyme.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy