Posted in Baked goods, breakfast, Brunch, Food, Main Dish

Cinnamon Raisin French Toast Casserole

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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.

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117 thoughts on “Cinnamon Raisin French Toast Casserole

    1. No problem… Use whatever you like. I am a big fan of pecans but I often omit the nuts all together when I don’t have any in the freezer. Thanks for the comment. I think you’ll enjoy the recipe! 😊

      Liked by 1 person

  1. Wonderful recipe – over here in the UK we’d call it bread and butter pudding, and I guess each family has its own treasured recipe! I love your idea of using the essences and the pecans – and I know my husband would certainly love this with its combination of sett and nutty!

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    1. Hi Lois…so nice to hear from you all the way across the pond! Blogging surely makes this a small world. Thank you for sharing a comment! Stop by any time.☺️

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  2. Reblogged this on cassidyslangscam and commented:
    I am not really sure what reblogging is as I am new to these things but I’ll give it a try and see what happens. With a clear conscience. That cinnamon French toast looks absolutely delicious and should be shared …

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  3. This looks yummy and like you say, so easy too!

    I make a bread and butter pudding with chocolate chips (I think you’d call them chocolate drops) sometimes. If you use an eggy bread like a brioche loaf it can be very decadent.

    I look forward to trying some of your other recipes

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    1. Haha, Victoria…I feel the same way! So many delicious looking recipes on the WordPress feed, I really have to beware of the extra pounds that can so easily be added to my hips and thighs! You have a blessed day as well. πŸ™‚

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  4. Oh, delicious! Can’t wait to check out more of your blog…If only I had some cinnamon raisin bread around, I would make this for breakfast RIGHT now πŸ™‚ Thanks for liking my post!

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    1. You are quite welcome! Thanks for your valued comment! This is a really delicious recipe, I hope you have a chance to try it. Have a good day! Linda

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    1. Oh yes, the aroma in the house and the taste of this delicious recipe would be great for any fall or winter gathering, Christy. It’s a keeper of a recipe!!😊

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  5. I appreciate your liking my blog, because if you hadn’t I might never have found you – this recipe is going to the top of my “favorites” list for execution at my next brunch! With your skill in the kitchen you might also enjoy my post titled “Alchemy.” Thanks!

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  6. Oh my goodness, this recipe looks delicious! Naturally I had to copy it in my recipe book. We get day old bread from Panera on Sundays in my building, and when very lucky, there will be cinnamon raisin bread. If they don’t send some soon, I’ll splurge at the grocery, but you can be certain this will be my Easter breakfast.

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    1. Oh,I hope they send you some of the cinnamon bread from Panera. That would be so delicious! I think your really going to enjoy this recipe. It will be perfect for Easter morning.
      –All the best to you!

      Liked by 1 person

      1. No cinnamon bread this week Linda. I’m sure there will be some again though. If not I’ll buy some at the grocery with the money I save by not having to buy bread every week.

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        1. I often look for the bread on the “day old” rack at Walmart and Meijer. Maybe there is a “day old” rack at your local grocer. All the best, Linda

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  7. Thank you for stopping by my blog “The Enchanted Dress Shop” and liking the post. There will be more 1;6 scale patterns coming little by little. They are there for everyone to use as they want. it’s a lot of work to size them up from the scans so after doing all that work you should be able to use them however you would like and I’m happy to see how they are made up or adapted.

    This is a wonderful recipe. We used to have an Entemann’s outlet and I think a Tastee bread outlet near our house. Whenever the bread was just past the sale date Mom and I would make French Toast.

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  8. Thanks very much for liking my Granma’s Nut Bread Recipe. From time to time I post recipes from her handwritten recipe book dating back to the early 1920’s and cooking seemed to be so different then. Granma still had pretty good recipes though.

    I would love to keep an eye on your blog though, as I can’t wait to try this scrumptious recipe over Easter. It’s just the thing for our planned Easter Sunday breakky. Much appreciated – Julie

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  9. This looks just delish! I just made several dozen round chicken salad sandwiched for a shower, and I have lots of leftover bread “fragments”. They are just white & whole wheat – no raisins – but I think it would still taste amazing without them. Thanks for sharing this recipe!

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  10. Thank a ton Linda for liking my lasagna post, as I am a newbie and have started only two weeks earlier. It’s a great encouragement. Ur pudding recipe is awesome. Will try sometime.

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  11. This looks delicious – I like the idea of making it ahead of time so that it is easy to pop in the oven and have it ready for breakfast. I am not good in the mornings and this sounds a perfect way to start!

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    1. You’re absolutely right! It’s so nice to get up in the morning and simply pop the premade breakfast casserole right in the oven. Make yourself a cup of tea and the job is done!

      Liked by 1 person

        1. That’s funny that you mention wearing an apron… I have a large collection that was featured in my local newspaper a couple of years ago. I just adore aprons and I wear one nearly every day. Have a good day!πŸ‘’

          Liked by 1 person

    1. Great for a holiday brunch! I will be making it for Thanksgiving morning when everyone is home from school. Thanks for your valued comment! Have a great day!😊

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  12. This looks amazing. If I do this the night before, do I follow all instructions and leave it in the fridge overnight vs. 10-15 min? Do I need to add more liquid if it sits overnight?

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    1. Thanks for your comment! Nope, you don’t need to alter the recipe if you are leaving it in the fridge overnight. It works perfect either way! Enjoy!πŸ˜€

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