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Overnight Raisin French Toast Recipe
Overnight Raisin French Toast Recipe photo by Taste of Home

Overnight Raisin French Toast Recipe

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4.5 16
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“This recipe came from a colleague years ago and has become a potluck, brunch and family favorite! My staff used to ask for it every holiday. I love the convenience of great make-ahead recipes and this is one I turn to all the time. I like to sprinkle it with cinnamon and sugar when removing it from the oven." Stephanie Weaver - Sligo, Pennsylvania
TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min.
MAKES: 12 servings

Ingredients

  • 1 loaf (1 pound) cinnamon-raisin bread, cubed
  • 1 package (8 ounces) cream cheese, cubed
  • 8 eggs, lightly beaten
  • 1-1/2 cups half-and-half cream
  • 1/2 cup sugar
  • 1/2 cup maple syrup
  • 2 tablespoons vanilla extract
  • 1 tablespoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Nutritional Facts

1 piece equals 305 calories, 14 g fat (7 g saturated fat), 177 mg cholesterol, 197 mg sodium, 36 g carbohydrate, 3 g fiber, 10 g protein.

Directions

  1. Place half of the bread cubes in a greased 13x9-in. baking dish. Top with cream cheese and remaining bread.
  2. In a large bowl, whisk remaining ingredients. Pour over top. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 30 minutes. Uncover; bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Yield: 12 servings.
Originally published as Overnight Raisin French Toast in Simple & Delicious November/December 2008, p49

Nutritional Facts

1 piece equals 305 calories, 14 g fat (7 g saturated fat), 177 mg cholesterol, 197 mg sodium, 36 g carbohydrate, 3 g fiber, 10 g protein.

Reviews for Overnight Raisin French Toast

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (1)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Apr. 20, 2015

"This is a great recipe! I used a raisin egg challah and being sweeter than regular raisin bread, I cut the sugar in half. I sprinkled cinnamon sugar on top when serving and it was plenty sweet enough. This is definitely a keeper,"

MY REVIEW
Reviewed Dec. 30, 2014

"I was so happy to find this recipe again. Made it quite some time ago and everyone loved it. Will be making this again this weekend! Great for overnight guest."

MY REVIEW
Reviewed Dec. 9, 2013

"Our family and friends love this recipe! I used Pancake syrup rather than pure maple syrup, and it turns out fine. I have also split the recipe, and baked it in an 8" square pan with excellent results. It is a favorite for brunch potlucks, and I'm always asked to bring it!"

MY REVIEW
Reviewed May. 22, 2013

"Way, way, way too sweet!! OMG - it is

sickening sweet. I used cinnamon bread, should have at least skipped the additional sugar. Never again.... Wow...."

MY REVIEW
Reviewed Mar. 24, 2013

"I made this for Christmas morning brunch with our grown kids and their significant others. It was a huge hit and requested to have it again next year."

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