Cinnamon Raisin Overnight French Toast Recipe 45 Recipes

OVERNIGHT CINNAMON/RAISIN FRENCH TOAST

Steps:

• 1. Cube the cinnamon/raisin bread. Place 1/2 of the bread cubes in a greased 9" x 13" dish. Top with cream cheese and remaining bread.
• 2. In a large bowl combine remaining ingred's. Pour over the top of the bread mixture. Cover and refrigerate overnight.
• 3. In the morning...Remove from the fridge and allow to stand for 30 mins. Preheat oven to 350 degrees. Bake covered for 30 minutes until knife inserted comes out clean. Dust with powder sugar.
• 4. Warm syrup in pan over low heat or in microwave drizzle onto each serving. Enjoy!

CINNAMON-RAISIN OVERNIGHT FRENCH TOAST RECIPE - (4/5)

Steps:

• To make filling: in medium skillet; melt margarine over medium heat. Add apples and brown sugar; cook 20 minutes or until apples are deep golden, stirring occasionally. Remove from heat; stir in brandy; return to heat and cook 1 minute longer. To make French toast: Spray 13 x 9-inch baking dish with vegetable oil spray. Arrange half of bread slices, overlapping slightly, in prepared baking dish. In medium bowl, beat milk, salt, cinnamon, eggs and egg whites until well-mixed. Pour half of egg mixture over bread in dish. Reserve 1/4 of apple filling (cover and refrigerate to spoon on casserole after it bakes). Spread remaining filling over bread in even layer. Arrange remaining bread slices over apple layer. Pour remaining egg mixture over bread, pressing bread down with spatula so it absorbs egg mixture. Dot bread with margarine; sprinkle with sugar. Cover and refrigerate overnight. To bake: Heat oven to 325 degrees. Bake casserole, uncovered, for 55 minutes or until knife comes out clean. Reheat reserved apple filling in microwave until heated through. Spoon over baked casserole to serve.

CINNAMON RAISIN OVERNIGHT FRENCH TOAST

Steps:

• Prepare Apple Filling: In 12- inch skillet, melt margarine over medium heat. Add apples and sugar, and cook 20 minutes or until apples are deep golden, stirring occasionally. Stir in apple brandy; cook 1 minute longer.
• Prepare French toast: Grease 3 1/2 to 4- quart shallow ceramic casserole or 13" by 9" glass baking dish. Arrange half of bread slices, overlapping slightly, in casserole.
• In medium bowl, with wire whisk or fork, beat milk salt, cinnamon, and eggs until well mixed. Pour half of egg mixture over bread in casserole. Reserve one-fourth of apple filling; cover and refrigerate to spoon on casserole after baking. Spread remaining Apple Filling over bread in an even layer. Arrange remaining bread slices over apple layer. Pour remaining egg mixture over bread, pressing bread down with spatula so it absorbs maximum amount of egg mixture. Dot bread with margarine; sprinkle with sugar. Cover casserole and refrigerate overnight.
• To bake, preheat over to 325 degrees. Uncover casserole and bake 50 to 55 minutes or until knife inserted in center comes out clean. Reheat reserved Apple Filling in microwave oven until heated through. Spoon on top of French toast to serve.

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 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.