Raisin Bread French Toast Casserole Recipes

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 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.

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.

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.

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.

THE BEST RAISIN BREAD FRENCH TOAST

Steps:

• In large bowl, combine all french toast ingredients except the bread and beat until smooth.
• Spray large nonstick skillet or griddle with nonstick cooking spray.
• Heat over medium high heat until hot.
• Dip each slice of bread in egg mixture and add to skillet.
• Cook 2 to 4 minutes on each side or until golden brown.
• Top each serving with banana slices and pecans and drizzle with syrup.

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.

PEPPERIDGE FARM BAKED FRENCH TOAST CASSEROLE RECIPE - (3.6/5)

Steps:

• Place the bread cubes and cranberries into a lightly greased 3-quart shallow baking dish. Beat the eggs, half-and-half and vanilla extract in a medium bowl with a fork or whisk. Pour the egg mixture over the bread cubes. Stir and press the bread cubes into the egg mixture to coat. Refrigerate for 1 hour or overnight. Bake at 350°F. for 45 minutes or until a knife inserted in the center comes out clean. Sprinkle with the cinnamon-sugar. Serve with the butter and syrup.

FRENCH TOAST CASSEROLE

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. , Cover and bake until a knife inserted in the center comes out clean, 45-50 minutes. Let stand for 5 minutes. Serve 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.