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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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“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

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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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.

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