Cinnamon Raisin Baked French Toast – A Crowd-Pleasing Breakfast Casserole
This dessert-like dish delivers creamy custard-soaked bread with a crisp sugar topping.
Cinnamon Raisin Baked French Toast: A Crowd-Pleasing Breakfast Casserole
There’s something undeniably special about a breakfast that feels like dessert. Whether you’re feeding a crowd for a holiday brunch or craving something comforting on a lazy Saturday, cinnamon raisin baked French toast delivers a warm, sweet, and satisfying start to any day. This casserole-style recipe from The Pioneer Woman turns classic French toast into a dish that’s both decadent and easy to prepare—perfect for busy mornings when you want something fuss-free and impressive.
The Appeal of Baked French Toast
While traditional French toast is typically made by frying slices of bread individually in a hot pan, baked French toast takes a hands-off approach. Instead, you layer bread cubes or slices in a baking dish, soak them in a rich custard, and bake everything together into a gooey, flavorful casserole. The result? A dish that’s a cross between French toast and bread pudding, with the added bonus of a crispy cinnamon and brown sugar topping.
Why Cinnamon Raisin Bread?
Cinnamon raisin bread is the secret star of this recipe. Its natural sweetness and cinnamon swirls infuse each bite with cozy warmth, eliminating the need for extra syrup on each bite. The raisins add bursts of natural sweetness and a pleasant chewy texture, while the bread’s sturdy crumb stands up to soaking without turning to mush.
Gathering Your Ingredients
A great recipe starts with great ingredients. For this cinnamon raisin baked French toast, you’ll need:
- 1 1/2 loaves cinnamon raisin bread – Choose a high-quality bread for the best flavor and texture.
- Butter, for greasing – Use enough to generously coat the baking dish.
- 8 eggs – These form the base of the custard.
- 2 cups whole milk – For richness and creaminess.
- 1/2 cup heavy cream – This adds extra decadence.
- 1 cup sugar – For a sweet custard.
- 2 teaspoons vanilla extract – Vanilla enhances the flavor.
- Ground cinnamon – Included in both the custard and the topping for extra warmth.
Prepping the Bread
Begin by greasing your baking dish with butter. You can use a 9×13-inch pan for a generous, family-sized casserole. Arrange the bread evenly in the pan—some recipes suggest cubing or tearing, but The Pioneer Woman’s version calls for whole slices, which soak up the custard while maintaining their shape.
Mixing the Custard
In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon. Pour this mixture evenly over the bread, making sure every slice is well-coated. This is where the overnight prep comes in handy: by letting the pan rest in the refrigerator for several hours (or overnight), the custard has plenty of time to permeate the bread, resulting in a creamy interior and firm, crisp topping.
A Sweet, Crisp Topping
No baked French toast is complete without a buttery, sugary topping. Combine butter (cold, cut into pieces), flour, brown sugar, cinnamon, and a pinch of salt in a bowl. Use a pastry cutter to work the ingredients together until the mixture resembles coarse crumbs. Toss in extra raisins for an even greater burst of sweetness in every bite. Sprinkle this mixture generously over the soaked bread before baking.
The Baking Process
When you’re ready to bake, preheat your oven to 350°F (175°C). Cover the casserole with foil for the first 30 minutes of baking to prevent the top from getting too brown. After that, remove the foil and continue baking for another 15–30 minutes, until the custard is set and the top is golden and crisp. Baking time can be adjusted: 45 minutes will yield a softer, more bread-pudding-like texture, while a full hour (or a bit longer) will give you a firm, crispy casserole.
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Serving Suggestions
Once out of the oven, let the French toast cool slightly before serving. While it’s tempting to plate individual slices, this casserole is best enjoyed scooped right out of the pan—each portion a mix of creamy, custardy bread and crunchy topping. Serve it with butter, warm pancake syrup, and fresh fruit for a classic brunch feel. It’s even delicious at room temperature, making it a fantastic option for buffets and potlucks.
Tips for Success
- Prep ahead: The overnight soak is not optional for the best texture and flavor.
- Choose the right bread: Sturdy cinnamon raisin bread is key—avoid breads with very soft crumbs.
- Don’t skimp on the topping: More is better when it comes to that buttery, cinnamon-sugar crust.
- Customize to taste: Try adding nuts to the topping, or swapping in different types of bread (like challah or brioche) for variety.
Variations to Try
| Variation | Description |
|---|---|
| Chocolate Chip | Mix in semi-sweet chocolate chips for a decadent twist. |
| Apple Cinnamon | Layer thinly-sliced apples between the bread slices. |
| Nutty Topping | Add chopped pecans or walnuts to the brown sugar topping for extra crunch. |
Frequently Asked Questions
Can I Make This Ahead of Time?
Absolutely! Prepare the casserole the night before, refrigerate, and bake it in the morning for a fuss-free breakfast.
How Do I Store Leftovers?
Cover leftover French toast with foil or transfer to an airtight container. Reheat briefly in a 350°F oven to restore crispiness, or enjoy chilled.
Can I Use Different Types of Bread?
Yes! While cinnamon raisin bread is classic, you can use regular French bread, brioche, or even croissants for a richer flavor.
Is This Recipe Freezer-Friendly?
This casserole can be frozen before baking, tightly covered in foil (skip the topping until you’re ready to bake). Thaw overnight in the refrigerator before baking.
Is It Possible to Make a Smaller Batch?
Yes, halve all ingredients and bake in an 8×8-inch pan, adjusting the baking time as needed.
Conclusion
Cinnamon raisin baked French toast is a versatile, make-ahead breakfast that’s as good for a special occasion as it is for a lazy weekend breakfast. Sweet and satisfying, it’s a dish that will have everyone coming back for seconds—the perfect answer to the question, “What’s for brunch?”
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a11146/cinnamon-raisin-french-toast/
- https://www.thepioneerwoman.com/food-cooking/recipes/a10733/baked-french-toast/
- https://www.thepioneerwoman.com/food-cooking/recipes/a8921/cinnamon-baked-french-toast/
- https://www.youtube.com/watch?v=5hNd-JXV44E
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g65574882/french-toast-recipes/
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