Cinnamon Raisin French Toast Recipes

CINNAMON RAISIN FRENCH TOAST

Steps:

• Combine egg whites, skim milk, cinnamon, and vanilla in a medium bowl; stir with a wire whisk until blended.
• Spray a skillet or griddle with cooking spray, heat over medium-low heat.
• Dip bread into egg mixture, coating both sides evenly.
• Gently place each slice of bread in the skillet and cooked for 2 to 3 minutes on each side or until golden brown.

CINNAMON-RAISIN FRENCH TOAST CASSEROLE

Steps:

• Butter a shallow 2-quart baking dish. In a large bowl, whisk together eggs, milk, sugar, cinnamon, and salt. Dip brioche in egg mixture, then arrange in dish, overlapping slightly and sprinkling raisins between slices. Pour remaining egg mixture over brioche and let stand 30 minutes or refrigerate up to overnight. Preheat oven to 325 degrees.
• Bake until puffed and custard is just set in center, 55 to 65 minutes (tent with foil, if browning too quickly). Let cool at least 15 minutes before serving.

CINNAMON-RAISIN FRENCH TOAST

Steps:

• In medium bowl, beat egg product, soymilk and vanilla with egg beater or wire whisk until smooth; pour into shallow bowl.
• Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. Dip bread into egg mixture until completely soaked. Place on griddle. Cook about 4 minutes on each side or until golden brown. Serve with syrup.

CINNAMON-RAISIN FRENCH TOAST

Steps:

• Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add bread to egg mixture and let soak 20 minutes, pressing down occasionally.
• Preheat oven to 350°F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Working in batches, add bread to skillet. Cook until golden brown, turning once and adding more butter as needed, about 3 minutes. Transfer to baking sheet. Bake until bread puffs up and is firm in middle, about 30 minutes. Serve warm with maple syrup, if desired.

CINNAMON RAISIN FRENCH TOAST

Steps:

• Whisk together eggs, buttermilk, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
• Place bread in a shallow baking dish large enough to hold the bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak 10 minutes more or until soaked through.
• Preheat oven to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe out skillet; repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with maple syrup, if desired.

CINNAMON RAISIN STUFFED FRENCH TOAST

Steps:

• In a small bowl, mix together the cream cheese, sugar, and 1/8 teaspoon of cinnamon until thoroughly combined. Spread cream cheese mixture onto 4 slices of raisin bread. Top each spread slice with another slice of raisin bread to make 4 sandwiches.
• In a shallow bowl, beat the eggs with milk and 1/8 teaspoon of cinnamon. Dip each sandwich into the egg mixture on both sides.
• Grease a skillet with butter, and place over medium heat. Brown the sandwiches in the skillet for about 2 minutes per side.

CINNAMON FRENCH TOAST BAKE

Steps:

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