Not far from our home, there is a Pepperidge Farm Outlet that we often visit when going to a nearby mall. One of the items I usually stock up on is the cinnamon raisin bread that is always marked down to a reasonable price. I bring the loaves home and tuck them in the freezer for lots of different recipes.
This is a tasty casserole that takes minutes to put together. It’s such a treat to put a big pan of French toast in the oven rather than standing in front of the stovetop making slices in small batches. This makes for more time to enjoy early morning conversation with the family while savoring the awesome combination of cinnamon, raisin, pecans and maple syrup with a piping hot cup of coffee. I often make this the night before serving so that when I wake up there is no prep time and the casserole is ready when the rest of the crew wakes up.
Cinnamon Raisin Baked French Toast Casserole
5 cups cinnamon raisin bread, cubed
3 cups milk
6 eggs
1/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons softened butter, cut into cubes
2 teaspoons ground cinnamon
1/2 cup chopped pecans
Preheat oven to 350 degrees. Lightly spray with cooking spray a 13×9″ baking pan. Pour bread cubes into the prepared pan. Beat milk, eggs, brown sugar, vanilla and almond extract together in a bowl until evenly mixed; pour mixture over bread cubes. Set aside for bread to absorb liquid, about 10-15 minutes. Sprinkle with cinnamon and pecans. Evenly arrange butter cubes on top of casserole. Bake until golden, about 50 to 55 minutes.
Simply Made Kitchen and Crafts 
That looks amazing Linda! It reminds me of my favorite bread pudding š Thanks for the recipe, definitely going to have to try this one!
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…Hope you like it, Lisa! Thanks for your valued comment!š
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Thanks for liking my recipes at sweetlyobsessed.com. This recipe looks delicious. A must try with GF cinnamon bread. Thanks for sharing. Happy blogging.
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š
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Hi. I’ve made this 3 times now and it’s always mushy except the edges. It seems like it’s not cooked all the way through, but when I did cook it longer once the edges were overcooked. I did let it set overnight, otherwise the top bread pieces wouldn’t have soaked up the egg mixture. Does anyone have any suggestions?
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Michele,
Mine always cooks evenly… although, various ovens cook differently. A suggestion might be to tightly cover the dish with foil and bake. Take the foil off 15-20 minutes before total cook time is complete to brown up the top and sides.
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This looks amazingly yummy. Think I’ll try it on my grandson when he comes to visit next week. Thanks for the recipe and stops for stopping by my blog.
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Gosh, I’m pleased to know that you like the looks of the recipe. Hopefully, your grandson will enjoy it! Enjoy your day…
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That’s a bit like our bread and butter pudding, we sometimes dust it with nutmeg before cooking. One of my favourites.
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Oh, if you’d like to share your recipe for bread and butter pudding, I’d love it! Sounds great!š
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Reblogged this on Cheryl Moreo.
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Reblogged this on Lisa's " I have too much time on my hands" Site and commented:
This casserole looks too good to be true! It’s heavenly and you do not have to stand in front of a stove making one or two pieces of French Toast at a time. You can prep it all the night before and then pop it in the oven the next morning! Heaven and no prep time the day of!
I’m a huge fan of French Toast, or at least I was and I have to admit that if I had known that you could make it soooooo easily, I may have had a few extra pounds on my bum! lol I know a certain niece who loves raisin bread and I’m going to guess that she would love this casserole.
Happy cooking!
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This is great. Try it with the blueberry swirl bread too!
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Great idea! Iāve even tried it with the chocolate chip bread sold in some stores. Itās more of a dessert that I serve with a scoop of ice cream… thanks for the tip!
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