Raisin Bread French Toast Casserole Recipes

APPLE-RAISIN FRENCH TOAST CASSEROLE

Steps:

• Grease a 9x13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples.
• In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminum foil, and refrigerated overnight.
• Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.

RAISIN BREAD FRENCH TOAST

Steps:

• In a medium bowl, beat together the eggs, milk, vanilla and cinnamon. Transfer the egg mixture to a wide bowl (like a pasta bowl), so you can dip the bread slices.
• Preheat a nonstick skillet on medium to medium-high heat. TIP: To make French toast quick, a square skillet is very handy because it can make 4 slices at once, and the low edges of the pan make it easy to flip.
• Drop a knob of butter on the hot skillet. Working one slice at a time, dip each slice for about 20 seconds, and flip and allow to soak for another 10 seconds.
• Place the egg dipped bread on the skillet and cook for about 2-3 minutes, until the bottom is golden brown. Flip and cook an additional 2 minutes on the other side, until the French toast feels slightly firm to the touch and the bottom is golden brown. Adjust the heat as necessary so the French toast gets cooked through before the outsides burn.
• Serve immediately with maple syrup, a sprinkle of cinnamon, and a dollop of whipped cream.

GLUTEN-FREE RAISIN BREAD FRENCH TOAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking dish with cooking spray or butter.
• Place the bread, in overlapping layers, in the prepared dish in 2 even rows.
• In a large bowl, whisk together the dairy-free milk, sugar, vanilla and eggs. Pour evenly over the bread, pressing on the slices to help soak up the liquid.
• Place the baking dish in a larger pan and pour in enough warm water to reach halfway up the sides of the dish. Bake until golden brown and the custard is set, about 50 minutes. Sift over confectioners' sugar, if using. Cut into 9 pieces and serve with berries.

RAISIN FRENCH TOAST CASSEROLE

Steps:

• Put the bread cubes in a greased 13x9 inch baking dish.
• In a mixing bowl, whisk together the eggs, milk, and vanilla.
• Pour egg mixture evenly over the bread cubes.
• Cover and refrigerate 2 hours or overnight.
• Remove from refrigerator 20 minutes before baking; preheat oven to 350°.
• Bake, uncovered, for 45-50 minutes or until golden brown.
• Sprinkle with powdered sugar.
• Serve with maple syrup, if desired.

RAISIN BREAD FRENCH TOAST CASSEROLE

Steps:

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

OVERNIGHT RAISIN FRENCH TOAST

Steps:

• Place half of the bread cubes in a greased 13x9-in. baking dish. Top with cream cheese and remaining bread. , In a large bowl, whisk remaining ingredients. Pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 30 minutes. Uncover; bake 15-20 minutes longer or until a knife inserted in the center comes out clean.