Show Subscription Form




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

Overnight Raisin French Toast Recipe

Read Reviews (15)
4.35 15
Publisher Photo
“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 13-in. x 9-in. baking dish. Top with cream cheese and remaining bread.
  2. In a large bowl, whisk the remaining ingredients. Pour over top. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 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(15)

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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.

MY REVIEW
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.

MY REVIEW
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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT