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.
- 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
- 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
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.