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

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
10 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8-inch baking pan.

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  • 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

245 calories; protein 8.6g 17% DV; carbohydrates 27.4g 9% DV; fat 11.6g 18% DV; cholesterol 144.1mg 48% DV; sodium 226.5mg 9% DV. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/17/2013
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!!!! Read More
(25)

Most helpful critical review

Rating: 2 stars
09/05/2017
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! Read More
33 Ratings
  • 5 star values: 26
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/17/2013
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!!!! Read More
(25)
Rating: 4 stars
09/15/2013
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. Read More
(23)
Rating: 5 stars
12/25/2014
Everyone raved about this. I had a big loaf of old raisin bread and it was so tasty. Easy to make I will certainly make this again. I doubled the recipe and it was perfect. Planning to make again for friends visiting. Am going to use Apple bread I got on sale at Lowes Food Store. I bet it's amazing. Read More
(9)
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Rating: 5 stars
06/19/2015
Excellent and easy to make! I did as others suggested and let the cubed bread soak in the egg and milk mixture for 30 minutes before baking. I also added one tablespoon of cinnamon to the egg mixture and the second tablespoon I sprinkled on top of the casserole along with a teaspoon of granulated sugar before baking. When it came out of the oven I let it rest for 20 minutes before serving. I might cut this back to 15 minutes next time. Read More
(6)
Rating: 5 stars
07/18/2013
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. Read More
(5)
Rating: 5 stars
10/01/2015
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. Read More
(4)
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Rating: 4 stars
02/18/2014
I used a cup less milk due to the other comments. I was so worried about it turning out gooey that I over cooked it and burned the bottom. :( although it had a burned bottom I still enjoyed the top. I will make this again but just be more careful about over cooking!! Read More
(4)
Rating: 5 stars
09/04/2013
I just made this recipe, early in the day, for the kids to heat up for dinner tonight. My husband and I must go out for a business meeting, so it is 'serve yourself' night. I had a loaf of homemade Cinnamon Raisin Bread that my neighbor gave me, and went a bit unnoticed in the back of the fridge for a few days. It was a bit dry, so I searched what recipe I could use it in. Saigon Cinnamon, milk from Switzerland, Vanilla from Guatemala, and good bread made in the USA. Organic eggs and Rapadura sugar- it almost makes me feel like I just made them an incredibly clean, healthy meal, that smells like the best dessert ever! My entire house smells delectable, and I am positive this will be a huge hit with the kids. If it makes it until dinner time... Read More
(3)
Rating: 5 stars
01/18/2015
I made this yesterday and baked it this morning. DELISH!!! The only thing I did was add chopped walnuts to 1/2 of the casserole. Bobbi Read More
(2)
Rating: 2 stars
09/05/2017
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! Read More