RAISIN BREAD FRENCH TOAST CASSEROLE RECIPES

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CINNAMON RAISIN BAKED FRENCH TOAST - THE PIONEER WOMAN



Cinnamon Raisin Baked French Toast - The Pioneer Woman image

I have a million baked French toast recipes in my arsenal (there are three in my upcoming cookbook!) because I think there’s nothing easier on a busy

Provided by Ree Drummond

Categories     breakfast    main dish

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 16 servings

Number Of Ingredients 17

1 1/2 loaf Cinnamon Raisin Bread
Butter, For Greasing
8 whole Eggs
2 c. Whole Milk
1/2 c. Heavy Cream
1 c. Sugar
2 tsp. Ground Cinnamon
2 tbsp. Vanilla Extract
Topping
1 stick Cold Butter, Cut Into Pieces
1/2 c. Flour
1/2 c. Packed Brown Sugar
1 tsp. Ground Cinnamon
1/4 tsp. Salt
1/2 c. Raisins
Softened Butter, For Serving
Warm Maple Syrup, For Serving

Steps:

  • 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.

OVERNIGHT PUMPKIN FRENCH TOAST CASSEROLE RECIPE: HOW T…



Overnight Pumpkin French Toast Casserole Recipe: How t… image

Recipes that don't tie me to the kitchen—that’s what I’m all about. I make this luscious dish the night before breakfast or brunch with guests. —Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 01 hours 25 minutes

Prep Time 20 minutes

Cook Time 01 hours 05 minutes

Yield 12 servings.

Number Of Ingredients 15

1 loaf (1 pound) cinnamon-raisin bread
1 package (8 ounces) reduced-fat cream cheese, cut into 3/4-inch cubes
8 large eggs
1 can (12 ounces) evaporated milk
1 cup canned pumpkin
2/3 cup packed brown sugar
1/2 cup fat-free milk
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup chopped pecans
Confectioners' sugar, optional
Maple syrup, warmed, optional

Steps:

  • Cut each slice of bread into quarters. Arrange half of the bread in a greased 13x9-in. baking dish; layer with cubed cream cheese and remaining bread, pressing down slightly., In a large bowl, whisk eggs, evaporated milk, pumpkin, brown sugar, fat-free milk, spices and salt. Pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 40 minutes. Uncover; sprinkle with pecans. Bake, uncovered, 25-30 minutes or until lightly browned and a knife inserted in center comes out clean., Let stand 5-10 minutes before serving. If desired, dust with confectioners' sugar and serve with maple syrup.

Nutrition Facts : Calories 302 calories, FatContent 13g fat (6g saturated fat), CholesterolContent 148mg cholesterol, SodiumContent 342mg sodium, CarbohydrateContent 36g carbohydrate (20g sugars, FiberContent 4g fiber), ProteinContent 13g protein.

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