Raisin Bread French Toast

Nothing says Easter Breakfast more to me then French Toast and Hot Cross Buns.  I actually made Hot Cross Buns for the first time ever from scratch this year from a recipe I saw on Pinterest.  (I am going to post my step by step on that in my next post!)

For now, here is my not so secret Raisin Bread French Toast!  It is so good that my son doesn’t even put any syrup on it!

Sandie


Here is what I used to make it.

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I cheated and used a nice, fresh bakery Raisin loaf for this batch of French Toast.  It is very simple to make and smells wonderful while cooking!

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I know this is a no-brainer, but the first thing you do is slice up the raising bread.  It is very filling so we usually only have 2 pieces each.  I usually cut them to about 3/4 of an inch thick but you can cut them as thin or as thick as you like, it will just alter the cooking time a little bit.

Next you are going to whisk the eggs until nice and fluffy and then add the cinnamon, sugar and milk.  Mix well to combine ingredients.

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Now you dip the bread in the egg/cinnamon mixture, turning to thoroughly coat both sides.  I like to let it sit in the egg mixture for a few seconds to allow the bread to absorb more egg!

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Place coated slices of bread on prepared pan. (It was early and I was lazy so I again used tin foil to cover my pan for less clean up!) If there is a little bit of egg mixture in the bowl still, I pour it evenly over the slices of bread for more egg-y goodness!

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Bake at 350 degrees for a half hour, flipping once halfway through, until nicely browned and crispy on the edges.  Sprinkle with icing sugar and serve immediately.  (You can keep it in the fridge, or freeze it, and just pop it in the toaster to reheat it when you want it)

Smother…oops, I mean drizzle, in maple syrup (Canadian Pure Maple syrup is best) and enjoy!


Raisin Bread French Toast

Preparation Time: 45 min. including cooking   Serves: 3 – 6 (Depending on number of slices you use)

Ingredients

  • 1 Loaf of Raisin Bread
  • 6 Eggs (I usually use 2 eggs per slice of bread)
  • 1/2 Cup of Sugar
  • 2 Tsp. Cinnamon
  • 1/2 Cup of Milk
  • Icing Sugar to Sprinkle

Directions

  1. Preheat over to 350. Grease cookie sheet generously.
  2. Slice up the raisin bread.  I usually cut them to about 3/4 of an inch thick but you can cut them as thin or as thick as you like, it will just alter the cooking time a little bit.
  3. Whisk the eggs until nice and fluffy and then add the cinnamon, sugar and milk.
  4. Mix well to combine ingredients.
  5. Dip the bread in the egg/cinnamon mixture, turning to thoroughly coat both sides.
  6. Place coated slices of bread on prepared pan.
  7. Bake at 350 degrees for a half hour, flipping once halfway through, until nicely browned and crispy on the edges.
  8. Sprinkle with icing sugar and serve immediately.

(You can keep it in the fridge, or freeze it, and just pop it in the toaster to reheat it when you want it)

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