This fabulous cinnamon-raisin French toast recipe should be prepared the night before baking. It's always a hit with friends and family and is best served with something salty on the side such as bacon or sausage. Enjoy! Can also be topped off with real maple syrup for an extra sweet treat.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring white sugar, brown sugar, and butter to a boil in a saucepan over medium heat; boil, stirring occasionally, for 5 minutes.

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  • Pour 1/3 of the mixture into a buttered 9x13-inch baking pan. Layer 1/2 of the bread slices on top of the mixture. Pour another 1/3 of the sugar mixture on top of the first layer of bread, then add remaining bread slices and set aside. Reserve remaining sugar mixture.

  • Beat eggs, milk, and vanilla extract together in a medium mixing bowl and pour over bread. Cover the dish with foil and refrigerate, 8 hours to overnight.

  • Preheat the oven to 350 degrees F (175 degrees C). Uncover the dish.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve with remaining glaze as syrup.

Nutrition Facts

406.9 calories; protein 7.7g 15% DV; carbohydrates 50.8g 16% DV; fat 20.1g 31% DV; cholesterol 136.9mg 46% DV; sodium 163.9mg 7% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/16/2020
5.16.20 Whoa, talk about sugar overload, not that I shouldn’t have expected that based solely on the glaze. I ended up baking this for an extra 15 minutes, and the consistency was crunchy on the outside and very soft, almost creamy on the inside. I’m thinking 375ºF might be a bit better than 350ºF. It is very rich, and the texture is somewhat like a souffle (it even puffed up when baking). This was good, just too sweet for us, but that just could be personal taste preference. Certainly is easy to make, and it’s always nice to get up in the morning and have your breakfast just waiting to head into the oven. Thanks for sharing your recipe. Read More
(2)

Most helpful critical review

Rating: 3 stars
06/13/2020
I'm a sugar-holic but this casserole was too sweet for me since I followed the recipe as written...no changes. Good idea so I will probably make it again but will cut the sugar in half. Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/16/2020
5.16.20 Whoa, talk about sugar overload, not that I shouldn’t have expected that based solely on the glaze. I ended up baking this for an extra 15 minutes, and the consistency was crunchy on the outside and very soft, almost creamy on the inside. I’m thinking 375ºF might be a bit better than 350ºF. It is very rich, and the texture is somewhat like a souffle (it even puffed up when baking). This was good, just too sweet for us, but that just could be personal taste preference. Certainly is easy to make, and it’s always nice to get up in the morning and have your breakfast just waiting to head into the oven. Thanks for sharing your recipe. Read More
(2)
Rating: 3 stars
06/13/2020
I'm a sugar-holic but this casserole was too sweet for me since I followed the recipe as written...no changes. Good idea so I will probably make it again but will cut the sugar in half. Read More