The holiday is over and I'm definetely not ready for the week to start yet. The Fourth of July seems to send me into full on summer mode. I want to go to the beach, enjoy early morning runs and eat watermelon. And popsicles.
One morning I decided to make a nice breakfast for the family. (That is a rare thing in the summer). I made up this cinnamon raisin french toast casserole and it got some rave reviews. I love french toast casseroles because you can make them up the night before and let all the good egg mixture soak into the bread overnight then put it in the oven in the morning. I also love that the whole meal literally takes just a few minutes to put together.
And when it's super hot outside the only time I want to eat something warm and use the oven is in the morning when it's not hot outside.
If you love this french toast casserole, you should try:
Biscoff Overnight French Toast Casserole
Crockpot Creme Brulee French Toast
Pumpkin Pie French Toast Casserole
- 12 slices cinnamon raisin bread (I used Udi's GF Cinnamon Raisin bread but you can use whatever brand you would like)
- ½ cup raisins
- ½ cup brown sugar or coconut sugar
- 2 tsp cinnamon
- 6 eggs
- 1 ½ cups milk (non dairy substitutions like almond, flax or soy are okay to substitute).
- ½ tsp vanilla
- 2 tbsp butter, cold and cut into small pieces
- Lightly grease a 9x13 inch pan.
- In a small bowl stir together the ½ cup sugar and 2 tsp cinnamon and set aside.
- In a larger bowl, whisk together the eggs, milk and vanilla until smooth.
- Place 6 slices of bread in a single layer in the 9x13 inch pan. Sprinkle raisins evenly over the top of the bread.
- Sprinkle half of the sugar and cinnamon mixture over the top of bread.
- Top with the additional six pieces of bread. Pour the egg mixture evenly over the top of the bread, then sprinkle with the additional sugar and cinnamon mixture. Arrange the butter pieces evenly over the tops of the bread. Cover and refrigerate 8 hours or overnight.
- When ready to bake, preheat oven to 350 degrees. Cover casserole with tin foil. Bake for 30 minutes covered. Remove tin foil, bake an additional 15-20 minutes until egg is cooked thoroughly and tops of bread are lightly browned.
- Remove from oven, serve warm with maple syrup.
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