Similar to French toast, it tastes delicious for breakfast. It’s also simple to create! Add maple syrup to the top and serve warm.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 5 cups cubed cinnamon raisin bread
- 1 ½ cups milk
- 4 eggs
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- 3 tablespoons softened butter, cut into chunks
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8×8-inch baking pan.
- Pour bread cubes into the prepared pan.
- 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.
- Bake in the preheated oven until top is golden, 45 to 50 minutes.
Nutrition Facts
| Calories | 245 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 144 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 6 g |
| Sodium | 227 mg |
| Sugars | 12 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Made this exactly as described and it was delicious. I will double it next time since everyone made a pig of themselves we ate every bit of it.
I followed the recipe exactly. This was not great at all. I wanted to love it as it did smell good while it was cooking but it was very boring and nothing I would make again… Sorry!
Very good. Will make it again! I used almond milk , didn’t add the 1/4 c sugar since I’d be using maple syrup when serving. I added 1/2 c of chopped pecans. After reading reviews I decided to let the mixture sit in a bowl for 30 minutes to absorb the egg mixture. Then poured it into an 8×11 oval baking dish Did not turn out ‘gummy’. Delicious!
Just made it today, very good, usually I don’t change a thing but after reading other reviews I decided to use only one cup of milk, where I had an abundance of heavy cream so I used that and after assembling the casserole wish I used the entire 1 /2 cups, will be making it again
This was very good and easy to make.
This was so good! I made some slight modifications: I used cinnamon swirl raisin bread, 9×9 pan, and let the mixture soak for one hour instead of 10 minutes. I let it rest for 30 minutes upon taking it out of the oven. It is more like a bread pudding than french toast, which is fine with me because I love bread pudding.
I used plant based milk (oat) and butter. It came out perfectly. The flavor was perfect and it was a big hit at the potluck.
I keep fruity bread finds from grocery day old shelf in my freezer for quick weekend brunch meals. Blueberry maple streusel will be tomorrow’s treat. Great recipe.
Doubled the recipe. Easy and very good!
the recipe was easy to follow and came out delicious. my hubby had second helpings so that always means that it’s great. will make it again!
Great way to use up a loaf of raisin bread…made as directed, and will make it again!
I made this and it turned out amazing! I did read some of the suggestions and let it sit for 30 minutes before putting it in the oven. Then did one last stir and popped it in. Kids and husband loved it!
Excellent! Cannot wait to use recipe with variations of fruits, such blueberry, raspberry or currents.
I reduced the amount of milk to one cup but found it still too gummy in texture. More like a quiche. Unfortunately my kids, who love raisin bread, didn’t care for this, nor did I. Not sure how I could adjust to improve, but I was definitely initially hopeful for this one!
Made it by the recipe and family loved it. I did let the bread soak up the egg mixture for about 20 minutes before baking. Will definitely have this again!
This was amazing!!! My whole family loved it and raved about it! Definitely a keeper recipe! Made it as listed!
Made exactly as written and it turned out GREAT! Nice and fluffy when it came out of the oven but it did deflate and I was concerned that it would be a dry brick but it wasn’t. Nice and moist but not soggy. I did add sugar/cinnamon to the top before baking. (Instead of just the cinnamon so one small change. Personal preference)
This was my first bread pudding, and it was tasty. I prepared it the night before and baked it for 45 minutes in the morning. I ended up mixing the cinnamon in with the milk and eggs. I feel like it was still missing something.. Not too sure what exactly. Maybe more vanilla, a Pinch of salt or some sprinkled brown sugar on top. Served mine with some Greek yogurt and berries.
I prepped this the night before and refrigerated it. In
I used the thick Chinese raisin bread loaves (so two for this recipe = 10 cups bread), which doubled the batch, so doubled on all the ingredients except only 1/2 stick = 4Tbl butter instead of 6Tbl, and put it in 10×13 glass baking dish. I also mixed the cinnamon into the egg mixture to let it soak into the bread for at least 30 minutes. I sprinkled additional cinnamon on top after laying slices of butter all over it. Everyone enjoyed this recipe…will definitely make it again! Great idea for the holidays too…has that warm yumminess to it!
Made a double batch and let the bread soak for 25 minutes instead of 10 minutes. Added some additional sugar and a little less milk. Baked it in a 9 x 13 pan for about 55 minutes but checked the middle to determine if it was done. Covered it with foil when it started to get brown. I let it cool and then refrigerated it overnight. Next day, I warmed it in the microwave (10 min on 20% power) and it was great.