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

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4.5 20 23
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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


  • 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 each: 305 calories, 14g fat (7g saturated fat), 177mg cholesterol, 197mg sodium, 36g carbohydrate (21g sugars, 3g fiber), 10g protein.


  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

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llk814 User ID: 2255426 247989
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!"

RLiberty User ID: 7169427 246870
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."

NoodleNel User ID: 6393598 244176
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."

Bonito User ID: 1630276 229368
Reviewed Jul. 11, 2015

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

dianey52 User ID: 3596193 225157
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,"

dianeLC User ID: 8190662 216382
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."

fgilbreth User ID: 1409073 170043
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!"

Garfieldite User ID: 122146 157943
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...."

Liz58 User ID: 7004910 173226
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."

jonityler User ID: 5358703 209360
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."

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