Save on Pinterest

Overnight Raisin French Toast

“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


  • 1 loaf (1 pound) cinnamon-raisin bread, cubed
  • 1 package (8 ounces) cream cheese, cubed
  • 8 large 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


  • Place half of the bread cubes in a greased 13x9-in. baking dish. Top with cream cheese and remaining bread.
  • In a large bowl, whisk remaining ingredients. Pour over top. Cover and refrigerate overnight.
  • 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 in the center comes out clean.
Nutrition Facts
1 each: 305 calories, 14g fat (7g saturated fat), 177mg cholesterol, 197mg sodium, 36g carbohydrate (21g sugars, 3g fiber), 10g protein.

Recommended Video


Click stars to rate
Average Rating:
  • NoodleNel
    Dec 19, 2019

    This has become a family favorite! My daughters request it every Christmas morning or when the have special friend spend the night<

  • llk814
    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
    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.

  • Bonito
    Jul 11, 2015

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

  • dianey52
    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
    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
    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
    May 22, 2013

    Way, way, way too sweet!! OMG - it issickening sweet. I used cinnamon bread, should have at least skipped the additional sugar. Never again.... Wow....

  • Liz58
    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.

  • nfreemer
    Jan 24, 2013

    No comment left