Cinnamon Raisin Bread French Toast
This past Easter I made this delightful dish for brunch. Never tried it before, but thought it sounded perfect. I topped it off with some mixed fresh berries. It was so yummy and light, and not a drop of syrup was needed. I assembled this the day before and let it sit overnight to soak up all the goodness. Thirty minutes before we had to leave, I popped it in the oven. I highly recommend you making this for any brunch or head on over to my store and I'll make it for you!
16 slices of cinnamon raisin bread
6 T. unsalted butter, melted and cooled
4 large eggs
2 large yolks
3/4 c. granulated sugar
3 c. almond milk
1 c. heavy cream
1 T. pure vanilla extract
Fresh berries for serving
Preheat the oven to 350. Butter a 8 x 13 glass dish. Brush both sides of each bread slice with the melted butter. Arrange the bread in the prepared dish in 2 even rows. Once they softened a bit from the butter, the bread fit into the dish a bit easier. So don't fret if the dish looks like it is exploding.
In a large bowl, whisk all the eggs and yolks until blended. Add in the sugar, milk, heavy cream and vanilla. Pour the milk mixture over the bread, pressing on the slices to make sure they're all evenly moistened.
Place the dish in a larger roasting pan and pour enough warm water into the pan to reach halfway up the side of the dish. (I conveniently forgot to do this, so I had to add on an extra 15 minutes of cooking time because the filling was still a little jiggly. You just have to watch it.) Bake in the upper third of the oven for about 25 minutes, or until the top is lightly browned and the custard is set. Transfer the dish to a rack and let the custard rest for 15 minutes. I cut each slice in 1/2, since there are two layers, which is 1 slice per person. But if this is the main entree, go ahead and serve 2 slices per person. Top it off with the fresh berries. Servings: 8-16.