Cinnamon Raisin Baked French Toast

I've tried a lot of french toast recipes, and I think this is definitely one of my favorites.  It's different from most others because the bread sits in a butter and brown sugar mixture, which caramelizes and soaks into the bread when it's baking.  Adds another dimension to normal french toast; as if it wasn't great already!

Cut one loaf of french bread into one inch pieces.  I used whole wheat bread, and it worked just as well.

In a 9x13 inch baking dish mix together brown sugar and melted butter.  

Layer on the bread and sprinkle on the raisins, repeat the layering until you've used all the bread.

In a medium bowl whisk together eggs, vanilla, milk and cinnamon until well combined.  Pour the mixture evenly over the bread, making sure all of it's coated.  Cover the pan and refrigerate overnight.

Preheat the oven to 350 degrees and bake, uncovered, for 40 minutes.  The bread will lightly browned.  Serve hot with powdered sugar and maple syrup.

I served with powdered sugar along with watermelon and blackberries as a side.  I had this for dinner as I made everything that morning and let sit in the fridge all day, and it worked great for a Sunday night dinner.  Breakfast for dinner is the best, especially when it's as good as this french toast.  Enjoy!

Cinnamon Raisin Baked French Toast

Serves 5

Adapted from The Pastry Affair

1/2 cup brown sugar

6 tablespoons butter, melted

1 loaf French bread, cut into cubes

1/2 cup raisins

6 large eggs

2 cups milk *I used skim, but you can use whole or half and half

1 tablespoon ground cinnamon

1 teaspoon vanilla extract

In a 9x13 inch baking dish, mix together brown sugar and melted butter.

Coat the bottom of the dish evenly.

Layer on 1/2 of the cubed bread and sprinkle on 1/2 of the raisins, repeat.

In a medium mixing bowl combine eggs, vanilla, milk and cinnamon and combine well.

Pour the mixture evenly over the bread.

Cover the pan and refrigerate overnight.

Preheat the oven to 350 degrees.

Bake uncovered for around 40 minutes until lightly browned.

Serve hot with powdered sugar and maple syrup.