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Overnight Raisin French Toast Recipe

Overnight Raisin French Toast Recipe

“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. YIELD:12 servings


  • 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


  • 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.

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

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Reviewed May. 8, 2016

"Great recipe. I used cinnamon bread without raisins (grandkids do not like raisins), I mixed the cream cheese with 1/2 cup of the half and half, this left 1 cup half and half to add to the egg mixture, I did not add the sugar, it was delicious!"

Reviewed Apr. 10, 2016

"Made this casserole for Christmas brunch. Liked that it was prepared the night before, and was so simple. Wonderful flavors, and the leftovers reheated well."

Reviewed Feb. 20, 2016

"I have made this for ladies' Bible study brunch and for our Christmas morning brunch. Always a hit! I try to get cinnamon, raisin bread."

Reviewed Jul. 11, 2015

"made this for my grandkids - huge success they liked it with whipped cream on top - thanks"

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,"

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."

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!"

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...."

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."

Reviewed Dec. 30, 2012

"The (room temperature) regular cream cheese didn't melt at all - NOT low fat. Expected more of a maple syrup flavor. Just could not use 2 Tbs of vanilla. Seemed too much."

Reviewed Dec. 29, 2012

"I halved the recipe & baked it in an 8-inch square pan. I left out the nutmeg. It was delicious! Love that I can prepare it the night before. This was my first time making an overnight French toast bake - have been wanting to try one for a long time & finally felt brave enough to do it with this recipe."

Reviewed Sep. 2, 2012

"This is by far the favorite choice for Christmas morning but everyone loves it so much, I sneak it in on other special days too!"

Reviewed Apr. 2, 2012

"We loved it did not have 1/2 and 1/2 so used whole milk my 3 boys could not get enough of it and it tastes better with age :)"

Reviewed Jan. 26, 2012

"We had this with our dinner tonight - Great! I agree with cutting down on the sugar; I used half of the recipe amount and it was fine, didn't need any more - especially since my kids will always want to add powdered sugar and syrup on top. This is a keeper. Thanks!"

Reviewed Jan. 13, 2012

"made this for brunch the night before. It was ahuge hit."

Reviewed Oct. 5, 2011

"Served this this past weekend to house guests along with a savory strata, everyone picked this as the winner. So easy, yet so good."

Reviewed Dec. 8, 2010 Edited Jun. 26, 2014

"this was a very easy dish and it was very tasty great for breakfast or served with custard or ice cream for dessert. I've made this for company many times every time they come back they request it over and over and over again. A huge hit from MIL to Niece."

Reviewed Jul. 17, 2010

"I've made this one a few time, cutting down the sugar to 1/4 cup. It's my kids' new favorite breakfast!"

Reviewed Jan. 25, 2010

"Delicious .... I love recipes that can be prepared the night before and usually make stratas for holiday breakfasts, but decided to be different this year. However, I made it with cinnamon bread from my local bakery rather than raisin bread and since my family does not care for maple syrup I used regular waffle syrup. It was a hit with everyone. I will make it over and over."

Reviewed Apr. 5, 2009

"I made this recipe for Christmas and it was a big hit. I don't like raisins, so I used cinnamon bread instead."

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