Cinnamon Raisin French Toast

My last post told you about the wonderful Cinnamon Raisin Bread from “The Bread Bakers Apprentice”.  The day after it was baked, husband and I were talking about how good it might be as french toast.  It happened that same night as our dessert.

2 eggs
1/2 c milk or heavy cream (or a combo of both)
2 tsp cinnamon sugar
1 tsp vanilla (I’m usually heavy handed when pouring vanilla)
pinch of salt

Combine all ingredients, whisking to incorporate well.

Cut two thick (1 inch) slices of the cinnamon raisin bread and place in a shallow baking dish.

Pour egg mixture over the bread.  Refrigerate and let soak for 1 hour, turning after a half hour to be sure bread is soaked through.

Heat skillet on med-high heat, melting 1 tblsp of butter.

Cook till both sides are golden brown and serve with powdered sugar and maple syrup.  Or a scoop of vanilla ice cream if you’re so inclined…

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Cinnamon Baked French Toast

Oh the second week of February.  Valentines Day and husbands birthday, all within two days of each other.

This year we weren’t going to be together for dinner on Valentines, so I wanted to make a special breakfast to share before he went off to work.  After some searching on The Pioneer Woman Cooks, I knew this is was the perfect dish for our special breakfast.

Click HERE for a link to the recipe.

No substitutions were made.

French Toast
1 loaf crusty sourdough or french breach
8 whole eggs
2 c milk
1/2 c whipping cream
3/4 c sugar
2 tblsp vanilla

Topping
1/2 c all-purpose flour
1/2 c firmly packed brown sugar
1 tsp cinnamon
1/4 tsp salt
1 stick cold butter, cut into pieces
fresh fruit (optional)

Grease a 9×13 pan with butter.  Tear bread into chunks and evenly distribute in the pan.

Mix together, eggs, milk, whipping cream, sugar and vanilla.  Pour evenly over bread.  Cover tightly and store in refrigerator for several hours or overnight.

In a separate bowl mix, flour, brown sugar, cinnamon and salt.  Add butter pieces and cut into the dry mixture until it resembles fine pebbles.  Store in a ziplock in the fridge.

When you’re read to bake, preheat the oven to 350 degrees.  Remove casserole from the fridge and sprinkle crumb mixture over the top.  (If you’re adding fruit, add before the crumb mixture.)  Bake 45 minutes for a softer bread pudding texture.  Bake 1 hour for a firmer less liquid texture.

Serve warm with butter and maple syrup.

This casserole is beyond good.  I added fresh blackberries and raspberries.  It was a perfect Valentine’s breakfast to share with husband.  Then I had the pleasure of having a second Valentine’s breakfast with a wonderful friend.  She said this casserole is “life changing”.