Cinnamon Raisin Baked French Toast

    March 1st came in like a roaring Lion, bringing with it a Winter Storm that we all underestimated.  It looked cold and powdery, but apparently it was much, much worse.  There were 6 car accidents in the first hour, 1 fatality out of those.  A day later, we are at 8 fatalities total with more fender benders than I could count.

  Saturday’s fatality took the life of a precious friends daughter, Allyson.  Ally was my first Senior girl shoot, 2 years ago.  Please say a prayer for her family today……I cannot allow my mind to truly grasp the emotions they are experiencing after losing their oldest daughter, just 20 year old.

They are devote Christians with a rock solid Faith, they know they will be reunited one day…..

 Now on to my previously planned recipe:  

This one comes from Pioneer Woman, so you know it’s a winner! 

  Oh you guys, it was so incredibly easy and good.  My favorite part is the topping, it adds a cinnamon butter crunch to the dish.

from Pioneer Woman

Ingredients

• 1-1/2 loaves Cinnamon Raisin Bread
• Butter, For Greasing
• 8 whole Eggs
• 2 cups Whole Milk
• 1/2 cup Heavy Cream
• 1 cup Sugar
• 2 teaspoons Ground Cinnamon
• 2 Tablespoons Vanilla Extract

Topping

• 1 stick Cold Butter, Cut Into Pieces
• 1/2 cup Flour
• 1/2 cup Packed Brown Sugar
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoon Salt
• 1/2 cup Raisins
• Softened Butter, For Serving
• Warm Maple Syrup, For Serving

Preparation Instructions

Unwrap the loaves of bread, then overlap the slices in rows in a well-buttered large rectangle baking dish.

Whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon, then pour the mixture evenly over all the pieces of bread, soaking the bread as much as possible.

To make the topping, combine the butter, flour, brown sugar, cinnamon, and salt in a bowl and cut it all together with a pastry cutter. Stir in the raisins.

Sprinkle the topping all over the casserole. Cover the pan with foil and refrigerate it for several hours or overnight.

When you’re ready to bake the French toast, preheat the oven to 350°F. Bake the French toast for 45 minutes to 1 hour for a softer texture, or longer for a firmer, crisper texture. Cover with foil for the first 30 minute of baking, then remove it for the remaining baking time.

Serve individual helpings with butter and warm syrup.

YUM!

~T

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