Cinnamon Raisin Overnight French Toast Recipes

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OVERNIGHT RAISIN FRENCH TOAST



Overnight Raisin French Toast image

"This recipe came from a colleague years ago and has become a potluck, brunch and family favorite! My staff used to ask for it every holiday. I love the convenience of great make-ahead recipes and this is one I turn to all the time. I like to sprinkle it with cinnamon and sugar when removing it from the oven." Stephanie Weaver - Sligo, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 12 servings.

Number Of Ingredients 9

1 loaf (1 pound) cinnamon-raisin bread, cubed
1 package (8 ounces) cream cheese, cubed
8 large eggs, lightly beaten
1-1/2 cups half-and-half cream
1/2 cup sugar
1/2 cup maple syrup
2 tablespoons vanilla extract
1 tablespoon ground cinnamon
1/8 teaspoon ground nutmeg

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.

Nutrition Facts : Calories 305 calories, Fat 14g fat (7g saturated fat), Cholesterol 177mg cholesterol, Sodium 197mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 3g fiber), Protein 10g protein.

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



Cinnamon-Raisin Overnight French Toast Recipe - (4/5) image

Provided by cndoyle87

Number Of Ingredients 14

Filling:
1 1/2 tbsp. light margarine
5 golden delicious apples, peeled, cored, sliced
1/4 c. packed light brown sugar
3 tbsp. apple brandy or apple juice
French toast:
1 loaf (16 oz.) sliced cinnamon raisin bread
2 3/4 c. skim milk
1/2 tsp. salt
1/2 tsp. cinnamon
6 whole eggs
6 egg whites
1 tbsp. margarine
2 tbsp. sugar

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



Cinnamon Raisin Overnight French Toast image

Nestled between slices of cinnamon-raisin bread is an irresistible layer of sweet caramelized apple slices.

Provided by Sandylee

Categories     Breakfast

Time 1h35m

Yield 1 casserole, 12 serving(s)

Number Of Ingredients 11

2 tablespoons margarine or 2 tablespoons butter
5 golden delicious apples, peeled, cored, and sliced
1/4 cup packed light brown sugar
3 tablespoons apple brandy (applejack) or 3 tablespoons apple juice
1 loaf sliced cinnamon-raisin bread
3 cups whole milk
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
10 large eggs
1 tablespoon margarine or 1 tablespoon butter
2 tablespoons sugar

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.

Nutrition Facts : Calories 178.8, Fat 9.1, SaturatedFat 2.9, Cholesterol 182.3, Sodium 215.3, Carbohydrate 17.7, Fiber 1.4, Sugar 16, Protein 7.4

CINNAMON BAKED FRENCH TOAST



Cinnamon Baked French Toast image

Ree Drummond's cinnamon baked French toast from Food Network is topped with cinnamon, nutmeg and bright blueberries.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 13h

Yield 12 servings

Number Of Ingredients 16

Butter, for greasing
1 loaf crusty sourdough or French bread
8 whole eggs
2 cups whole milk
1/2 cup whipping (heavy) cream
1/2 cup granulated sugar
1/2 cup brown sugar
2 tablespoons vanilla extract
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
Freshly grated nutmeg
1 stick cold butter, cut into pieces, plus more for serving
Warm pancake syrup, for serving
1 cup fresh blueberries, for serving

Steps:

  • For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
  • For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
  • When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
  • Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

RAISIN BREAD FRENCH TOAST CASSEROLE



Raisin Bread French Toast Casserole image

Tastes good for breakfast, just like French toast. It's easy to make too! Serve warm with maple syrup on top.

Provided by gingem

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h10m

Yield 6

Number Of Ingredients 7

5 cups cubed cinnamon raisin bread
1 ½ cups milk
4 eggs
¼ cup white sugar
1 teaspoon vanilla extract
3 tablespoons softened butter, cut into chunks
2 teaspoons ground cinnamon

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.

Nutrition Facts : Calories 245.2 calories, Carbohydrate 27.4 g, Cholesterol 144.1 mg, Fat 11.6 g, Fiber 1.7 g, Protein 8.6 g, SaturatedFat 5.8 g, Sodium 226.5 mg, Sugar 11.5 g

CINNAMON-RAISIN FRENCH TOAST CASSEROLE



Cinnamon-Raisin French Toast Casserole image

This cinnamon-spiced French toast is a delicious make-ahead recipe to serve a crowd at your next brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h10m

Number Of Ingredients 8

Unsalted butter, room temperature, for baking dish
8 large eggs
3 1/2 cups whole milk
1/3 cup sugar
1 3/4 teaspoons ground cinnamon
1/2 teaspoon coarse salt
10 1/2-inch-thick slices brioche (about 8 ounces)
1/2 cup raisins

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.

Nutrition Facts : Calories 286 g, Fat 9 g, Fiber 1 g, Protein 14 g, SaturatedFat 4 g

OVERNIGHT FRENCH TOAST



Overnight French Toast image

Meet the Cook: Youngsters who won't eat eggs cooked the traditional ways "go crazy" for this breakfast dish. I should know - I have four children, ages 13 and 17. -Catherine Buehre, Weeping Water, Nebraska

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6-8 servings.

Number Of Ingredients 11

1 loaf (1 pound) unsliced cinnamon-raisin bread
5 eggs
2 egg yolks
1 cup half-and-half cream
3/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon maple flavoring
1 teaspoon vanilla extract
3 cups milk
1/4 cup butter, melted
Fresh strawberries or maple syrup, optional

Steps:

  • Slice ends from bread and discard or save for another use. Slice remaining loaf into eight 1-in. slices and arrange in the bottom of two greased 8-in. square baking pans. , In a large bowl, beat the eggs, yolks, cream, brown sugar, pie spice and flavorings. Gradually add milk, beating until well blended; pour over bread. Cover and chill overnight. , Remove from the refrigerator 30 minutes before baking. , Drizzle with butter. Bake, uncovered, at 350° for 45-60 minutes or until a knife inserted in the center comes out clean. Serve warm; top with strawberries or syrup if desired.

Nutrition Facts : Calories 407 calories, Fat 17g fat (9g saturated fat), Cholesterol 229mg cholesterol, Sodium 284mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 3g fiber), Protein 14g protein.

CINNAMON FRENCH TOAST BAKE



Cinnamon French Toast Bake image

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.

Provided by olivia77

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 9h5m

Yield 12

Number Of Ingredients 7

1 cup white sugar
1 cup packed brown sugar
1 cup unsalted butter
12 slices cinnamon raisin bread
6 large eggs
2 cups milk
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 50.8 g, Cholesterol 136.9 mg, Fat 20.1 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 11 g, Sodium 163.9 mg, Sugar 42.6 g

CINNAMON RAISIN CREAM CHEESE FRENCH TOAST



Cinnamon Raisin Cream Cheese French Toast image

Decadent breakfast or brunch indulgence, perfect for the holidays - even better that you assemble it the night before and only have to pop it in the oven in the morning! From cooking.com.

Provided by Pinay0618

Categories     Breakfast

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

24 slices cinnamon raisin bread, crusts trimmed
6 eggs
4 cups half-and-half
1 cup sugar
2 teaspoons vanilla extract
1 dash nutmeg
16 ounces cream cheese
1 teaspoon vanilla
2 eggs
1/2 cup sugar
maple syrup

Steps:

  • Lightly butter a 3-quart baking pan. Cover the bottom of the pan with half the bread slices.
  • In a medium bowl combine 6 of the eggs with all the half and half, 1 cup of sugar and 2 teaspoons of vanilla. Pour half the egg mixture over the bread. In a separate bowl whisk the cream cheese, remaining 2 eggs, teaspoon of vanilla, and 1/2 cups of sugar until smooth and creamy.
  • Spread the cream cheese mixture over the bread layer. Arrange the rest of the bread over the filling and top with the remaining egg mixture. Sprinkle with nutmeg. Cover and refrigerate overnight.
  • Bake in preheated 350 degrees F oven for 60 minutes.
  • Let stand 10 minutes before cutting. Serve with warmed maple syrup if desired.

Nutrition Facts : Calories 792.1, Fat 42.1, SaturatedFat 23.5, Cholesterol 318.6, Sodium 591.8, Carbohydrate 85.6, Fiber 3.4, Sugar 42.8, Protein 20.3

CINNAMON RAISIN FRENCH TOAST



Cinnamon Raisin French Toast image

Any bread is lovely in this buttermilk batter.

Provided by Martha Stewart

Number Of Ingredients 10

6 large eggs
1 1/2 cups buttermilk
2 tablespoons pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
6 one-inch-thick slices cinnamon-raisin bread, preferably day-old
2 tablespoons unsalted butter
2 tablespoons vegetable oil
Pure maple syrup, (optional)

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.

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