Simple Sunday: Cinnamon Raisin Baked French Toast

It's Sunday people. The day where the hardest question you should face is should I have breakfast in bed or on the couch? I'm normally a couch person myself but there is one constant on Sundays- I stay in my pajamas for as long as the day allows. This delicious breakfast allowed me to be in my pajamas and out of the kitchen. I prepped it the night before and just tossed it in the oven this morning. Fifty minutes later breakfast was ready to serve. So simple and it was ahh-mazing!

 

I used cinnamon raisin challah bread from a bakery in Boston called Cheryl Ann's in Brookline. But you can use any cinnamon raisin bread that's dried out and thicker sliced. If you lay the bread out for a few hours it dries out nicely. When you start with a great product like Chery Ann's challah bread- then it's pretty hard to not get a quality baked French toast. So start with your favorite bread and this will end up great! 

Bonus: it's a great menu item for when you have guests over. You can entertain while the oven is doing all the work. 

Cinnamon Raisin Baked French Toast 

Fridge:

7 eggs

3/4 heavy cream 

2 cups milk 

1/4 cup cold butter (4 tbs) 

Counter:

4 1/2-5 cups dried out and hand torn cinnamon raisin bread 

Pantry:

2 tsp vanilla extract

1/2 tsp salt

1/4 cup white sugar  

1/4 tsp cinnamon 

1/4 cup light brown sugar

1/4 cup ap flour 

Pinch of nutmeg 

Canola oil spray 

Optional:

Pure maple syrup or whipped cream for serving 

Tools:

Large mixing bowl

Small bowl 

Whisk

Measuring cups spoons

2 qt baking dish 

Plastic wrap 

Prepare the night before (or at least 4 hours baking): 

Spray baking dish with canola oil spray or rub down with butter. Add the torn up pieces of cinnamon raisin bread to the baking dish. 

In large bowl add the eggs, milk, heavy cream, vanilla, cinnamon, white sugar and nutmeg. Whisk well until sugar is dissolved. Pour over the cinnamon raisin bread. Cover with plastic wrap and press down firmly, careful that the liquid doesnt overflow. Place in the fridge overnight or for at least 4 hours.

Streusel topping: In the small bowl add the remaining ingredients- cold butter, light brown sugar and all purpose flour. Using your hands mix everything together until it forms a wet sand consistency. Set aside to pour on top of the soaked cinnamon raisin bread before baking.

Preheat oven to 350 degrees. Remove dish from fridge and take off the plastic wrap. Sprinkle the streusel topping evenly over the top.  

Place dish into the oven and bake for 50 minutes to an hour. You will know it is done when the top is crispy and it's still a little spongy to touch. Remove from oven and allow to cool for 10 to 15 minutes before serving. Serve with maple syrup or whipped cream. Or both!! Enjoy! Xo