Best 8 Cinnamon Raisin French Toast Souffl Recipes

RAISIN BREAD FRENCH TOAST

Steps:

• In a medium bowl, beat together the eggs, milk, vanilla and cinnamon. Transfer the egg mixture to a wide bowl (like a pasta bowl), so you can dip the bread slices.
• Preheat a nonstick skillet on medium to medium-high heat. TIP: To make French toast quick, a square skillet is very handy because it can make 4 slices at once, and the low edges of the pan make it easy to flip.
• Drop a knob of butter on the hot skillet. Working one slice at a time, dip each slice for about 20 seconds, and flip and allow to soak for another 10 seconds.
• Place the egg dipped bread on the skillet and cook for about 2-3 minutes, until the bottom is golden brown. Flip and cook an additional 2 minutes on the other side, until the French toast feels slightly firm to the touch and the bottom is golden brown. Adjust the heat as necessary so the French toast gets cooked through before the outsides burn.
• Serve immediately with maple syrup, a sprinkle of cinnamon, and a dollop of whipped cream.

RAISIN BREAD FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8-inch baking pan.
• Pour bread cubes into the prepared pan.
• Beat milk, eggs, sugar, and vanilla extract together in a bowl until evenly mixed; pour mixture over bread cubes. Arrange butter chunks atop bread mixture. Set aside for bread to absorb liquid, about 10 minutes. Sprinkle with cinnamon.
• Bake in the preheated oven until top is golden, 45 to 50 minutes.

CINNAMON-RAISIN FRENCH TOAST CASSEROLE

Steps:

• Butter a shallow 2-quart baking dish. In a large bowl, whisk together eggs, milk, sugar, cinnamon, and salt. Dip brioche in egg mixture, then arrange in dish, overlapping slightly and sprinkling raisins between slices. Pour remaining egg mixture over brioche and let stand 30 minutes or refrigerate up to overnight. Preheat oven to 325 degrees.
• Bake until puffed and custard is just set in center, 55 to 65 minutes (tent with foil, if browning too quickly). Let cool at least 15 minutes before serving.

CINNAMON FRENCH TOAST BAKE

Steps:

• Bring white sugar, brown sugar, and butter to a boil in a saucepan over medium heat; boil, stirring occasionally, for 5 minutes.
• Pour 1/3 of the mixture into a buttered 9x13-inch baking pan. Layer 1/2 of the bread slices on top of the mixture. Pour another 1/3 of the sugar mixture on top of the first layer of bread, then add remaining bread slices and set aside. Reserve remaining sugar mixture.
• Beat eggs, milk, and vanilla extract together in a medium mixing bowl and pour over bread. Cover the dish with foil and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Uncover the dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve with remaining glaze as syrup.

CINNAMON RAISIN FRENCH TOAST SOUFFLé

Steps:

• 1. Place chopped cinnamon raisin bread in a well buttered 13 x 9 in. glass pan.
• 2. Mix cream cheese, butter and 1/4 cup maple syrup until smooth.
• 3. Spread on top of bread, leaving some openings through which to pour egg mixture.
• 4. Beat eggs, half & half and 1/2 cup maple syrup. Pour over bread and sprinkle with cinnamon sugar.
• 5. Cover and refrigerate overnight.
• 6. Uncover and bake 50 to 55 minutes at 350°.
• 7. Cut into squares and sprinkle with powdered sugar and/or Buttered Maple Syrup. Serves 8-12 people. Enjoy!!

CINNAMON RAISIN FRENCH TOAST SOUFFLE

Steps:

• 1. Place chopped cinnamon raisin bread in a well buttered 13 x 9 inch glass pan.
• 2. Mix cream cheese, butter and 1/4 cup maple syrup until smooth.
• 3. Spread on top of bread, leaving some openings through which to pour egg mixture.
• 4. Beat eggs, half & half and 1/2 cup maple syrup.
• 5. Pour over bread and sprinkle with cinnamon sugar.
• 6. Cover and refrigerate overnight.
• 7. Uncover and bake 50 to 55 minutes at 350°.
• 8. Cut into squares and sprinkle with powdered sugar.

CINNAMON RAISIN FRENCH TOAST SOUFFLE

Steps:

• Place chopped bread in a greased 9"x13" pan. Mix cream cheese, butter, and 1/4 cup maple until smooth. Spread mixture on top of bread, leaving some openings through which to pour egg mixture. Beat eggs, half and half, and 1/2 cup maple syrup. Pour over bread and cream cheese mixture. Sprinkle top with cinnamon-sugar. Cover and refrigerae over night. Uncover and bake about 50 minutes at 350 degrees. Sprinkle with powdered sugar.

CINNAMON RAISIN FRENCH TOAST SOUFFLE

Steps:

• Place chopped cinnamon raisin bread in a well buttered 13 x 9 inch glass pan.
• Mix cream cheese, butter and 1/4 cup maple syrup until smooth.
• Spread on top of bread, leaving some openings through which to pour
• egg mixture.
• Beat eggs, half & half and 1/2 cup maple syrup.
• Pour over bread and sprinkle with cinnamon sugar.
• Cover and refrigerate overnight.
• Uncover and bake 50 to 55 minutes at 350°.
• Cut into squares and sprinkle with powdered sugar.