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Raisin Bread French Toast Casserole

Raisin Bread French Toast Casserole

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
gingem

gingem

Tastes good for breakfast, just like French toast. It's easy to make too! Serve warm with maple syrup on top.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 226 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8-inch baking pan.
  2. Pour bread cubes into the prepared pan.
  3. Beat milk, eggs, sugar, and vanilla extract together in a bowl until evenly mixed; pour mixture over bread cubes. Arrange butter chunks atop bread mixture. Set aside for bread to absorb liquid, about 10 minutes. Sprinkle with cinnamon.
  4. Bake in the preheated oven until top is golden, 45 to 50 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

FREDDA
9

FREDDA

6/17/2013

I've been making this recipe once a week for about a year now. The only difference is my recipe calls for mixing sugar with the cinnamon for the topping. This is so good!!! I serve it for a casual dinner. In fact that's what we're having for dinner tonight! By the way, I use Panera's Cinnamon Raisin bread and have it sliced thick. OUTRAGEOUS! So good it should be illegal!!!!

Tracia
3

Tracia

9/15/2013

Although I think this is a very good recipe, the first time we made it, we didn't give it enough time to cool. The kids liked the flavor but didn't like the consistency towards the center. The second time I cooked it, I combined all ingredients in a bowl for thirty minutes before adding everything to the pan. Cooked it a couple minutes longer and let it set up for half and hour before serving. It was much better the second time around.

mauigirl
2

mauigirl

7/18/2013

This was so simple and delicious. I did NOT have raisin bread so I used challah and added extra cinnamon and a cup of raisins. I assembled the casserole the night before and refrigerated till the next morning when I was ready to bake. I also loosely tented it with foil when it started to brown too much. This is a great make ahead breakfast for company or the holidays. Thanks so much for sharing.

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