Cinnamon Raisin Baked French Toast Recipe

This Cinnamon Raisin Baked French Toast is a gooey and custardy recipe, which is the perfect make-ahead casserole for a holiday morning, a special brunch, or a lazy weekend. It features layers of cinnamon raisin bread soaked in a rich egg custard, all topped with a crunchy, buttery streusel. It’s the ultimate comfort food, ready to bake after an overnight soak.

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Cinnamon Raisin Baked French Toast Ingredients

For the Casserole:

1 ½ loaves of Cinnamon Raisin Bread, preferably stale or day-old
Butter, for greasing the dish
8 whole Eggs
2 cups Whole Milk
1/2 cup Heavy Cream
1 cup Sugar
2 tsp. Ground Cinnamon
2 Tbsp. Vanilla Extract

For the Streusel Topping:

1 stick Cold Butter, cut into pieces
1/2 cup All-purpose Flour
1/2 cup Packed Brown Sugar
1 tsp. Ground Cinnamon
1/4 tsp. Salt
1/2 cup Raisins

For Serving:

Softened Butter
Warm Maple Syrup

How To Make Cinnamon Raisin Baked French Toast

Assemble the Casserole: Generously butter a 9×13-inch baking dish. Arrange the slices of cinnamon raisin bread in the dish, overlapping them in tight rows to fill the entire pan.
Make the Custard: In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon until well combined.
Soak Overnight: Pour the custard mixture evenly over the bread, ensuring all the pieces are soaked as much as possible.
Make the Streusel and Chill: In a separate medium bowl, combine the flour, brown sugar, cinnamon, and salt for the topping. Cut in the cold butter with a pastry blender or your fingertips until large clumps form. Stir in the raisins. Sprinkle this streusel topping all over the casserole. Cover the pan with foil and refrigerate for several hours, or preferably overnight.
Bake the Casserole: When you’re ready to bake, preheat the oven to 350°F. Bake the French toast, still covered with foil, for 30 minutes.
Finish Baking and Rest: After 30 minutes, remove the foil. Continue to bake for another 15 to 30 minutes, until the topping is golden and crisp and a knife inserted into the center comes out clean. Let it rest for a few minutes before serving.
Serve: Serve warm, individual helpings with a pat of butter and a generous drizzle of warm maple syrup.

Cinnamon Raisin Baked French Toast Recipe

Recipe Tips

How to get the perfect custardy texture? The most important secret is the overnight soak. This is a non-negotiable step that allows the bread to fully absorb the rich custard, which results in a soft, custardy interior, not just wet bread.
Why use stale bread? Day-old or stale bread is much drier and more absorbent than fresh bread. It will soak up the custard beautifully without turning into a complete, mushy mess. If your bread is fresh, you can leave the slices out on the counter for a few hours to dry out.
How to get a crispy, not burnt, topping? The two-stage baking process is key. Baking it covered with foil for the first 30 minutes allows the custard to set without the streusel topping burning. The final uncovered bake is what makes the top perfectly golden and crisp.
How do you know when it’s done? The casserole is perfectly baked when a knife inserted into the center comes out clean, with no liquid egg. The center should be puffed and feel set, not overly jiggly.

What To Serve With Baked French Toast

This is an incredibly rich and decadent breakfast or brunch dish that is a complete meal on its own. It is perfect for a holiday morning and is fantastic served with:

A side of crispy, salty bacon or breakfast sausage to balance the sweetness.
A fresh fruit salad.
A hot cup of coffee.

How To Store Baked French Toast

Refrigerate: Cover leftovers tightly with foil or transfer to an airtight container. It will keep well in the refrigerator for up to 4 days.
Reheat: For the best results, reheat individual slices in the oven or toaster oven to help re-crisp the topping. You can also reheat it in the microwave.

Baked French Toast Nutrition Facts

Serving: 1 serving (1/12th of casserole)
Calories: 550 kcal
Carbohydrates: 75g
Protein: 12g
Fat: 25g
Saturated Fat: 15g
Sugar: 55g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a different kind of bread?

Yes. If you can’t find cinnamon raisin bread, a thick-cut, rich bread like challah or brioche would be a fantastic substitute. You would just add the raisins directly to the pan with the bread.

Why did my casserole turn out soggy?

A soggy casserole is almost always the result of using bread that was too fresh and soft, or from not letting it soak long enough. Using sturdy, stale bread and giving it the full overnight soak are the keys to preventing this.

Can I make this without the overnight soak?

You can, but the texture will be different. For a quicker version, you should let it soak for a minimum of 2-3 hours to ensure the bread has absorbed enough of the custard. The overnight soak provides the best, most custardy result.

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