This Cinnamon Raisin French Toast Casserole recipe makes a perfect brunch or holiday breakfast such as Thanksgiving or Christmas. I love the crisp topping, sweetness from the raisins and cinnamon sugar, but mostly the rich and buttery bread that makes this french toast casserole mouth-watering.
What kind of bread should I use?
In this recipe I used Challah bread which is my favorite bread for french toasts. Challah is a bread in the Jewish cuisine. It is made from eggs, flour, yeast, salt, water and is typically made braided. Unless you have the time to make your own, I suggest buying a loaf from the supermarket. I used Laromme brand which I got from Bj’s. I let the loaf sit in the fridge for a couple of days to get somewhat stale which makes a better french toast. If you want to make it right away you can lightly toast the cubed bread in the oven for a few minutes. Other types of bread you can use are Brioche, French Bread, Ciabatta, Baguette and Pullman Loaf.
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How can I make this work on WW (formerly Weight Watchers) and calorie counting?
This Cinnamon Raisin French toast recipe does not compromise on taste and while this was created to be doable on WW and calorie counting, you can certainly lower the smart points and calories even more by making a couple changes such as:
- Lessen the sugar from 1/4 cup to 1/8 cup keeping in mind there will be less crunch on top.
- Use non-fat milk or non dairy instead of 2 % milk
- Use less raisins.
Notes:
To make ahead, spread butter and without heating, follow the rest of steps up until you pour the custard. Refrigerate covered overnight or a couple of hours. Save the last of cinnamon sugar to sprinkle right before its baked. Want a richer casserole? Use whole milk, 2 tbsp regular butter, 1/2 cup raisins (be sure to count if counting smartpoints and cals!).
Ingredients
- 1 loaf Challah bread (15 oz)
- 1/4 cup Raisins
or 40 g
- 1/4 cup Granulated White Sugar
- 2 tsp Ground Cinnamon
- 1/2 tsp Salt
- 1 tbsp light butter (such as Land O Lakes)
- 1 1/2 cup 2 % milk
- 4 eggs (medium-large)
- 1/2 tsp Pure Vanilla Extract
or 40 g
Method:
with 1 tbsp light butter. Set aside. Slice bread into 1 inch slices then cube each slice into small chunks.
with spout.
Cinnamon French Toast Casserole
Delicious Cinnamon French Toast Casserole that is perfect for brunch or any holiday morning. Serve warm with maple syrup and/or whipped cream!
Ingredients
- 1 loaf Challah bread (15 oz) preferably a few days old
- 1/4 cup raisins
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1 tbsp light butter (such as Land O Lakes)
- 1 1/2 cup 2 % milk
- 4 eggs (medium-large)
- 1/2 pure vanilla extract
Directions
- Step 1 Preheat oven on 375 degrees
- Step 2 Butter a 9 x 13 dish with light butter. Set aside.
- Step 3 Slice bread into 1 inch slices, then cube each slice into small chunks. Set aside
- Step 4 In a small bowl combine sugar, cinnamon and salt, mix.
- Step 5 In a measuring cup preferably with spout, add milk, eggs, vanilla extract and 1/2 of the cinnamon sugar, whisk well. Set aside.
- Step 6 Place buttered dish in oven until butter is melted.
- Step 7 Once melted remove and sprinkle 1 tsp cinnamon sugar Add 1/3 of bread and 1/3 of raisins leaving a couple for the tops, repeat two more times.
- Step 8 Next, pour custard mixture all over bread. Then press bread down throughout to help soak in.
- Step 9 Sprinkle remaining cinnamon sugar and raisins on the top of bread.
- Step 10 Bake for 30-35 minutes on middle rack or until tops are nice and crisp.
- Step 11 Cool for 5-10 minutes then serve warm with maple syrup and/or whipped cream.
Makes 8 large servings or 10 small servings
Nutrition Info (using myfitnesspal recipe builder)
8 servings
Calories: 267, total carbs: 41 g, total fat: 8 g, protein: 8 g
10 servings
Calories: 213, total carbs: 33 g, total fat: 6 g, protein: 7 g
myWW smartpoints (using WW recipe builder)
8 servings
Green: 10 smartpoints, Blue and Purple: 9 smartpoints
10 servings
Green: 8 smartpoints, Blue and Purple: 7 smartpoints
Nutrition Info and WW smartpoints are calculations based on the products and measurements I use. Any substitutions should always be rechecked.
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