Cinnamon Raisin French Toast Casserole

Classic French toast flavors come together in this easy, make-ahead casserole – perfect for an Easter brunch or a Saturday morning breakfast with the family.

Apr 04, 2023

I absolutely love make-ahead breakfast (or brunch) casseroles, especially if I have overnight guests or am hosting a holiday gathering. Preparing these types of casseroles couldn’t be simpler and it’s done a day in advance. A perfect option when time is tight.

French toast casseroles are typically made with brioche, challah, sourdough, or French bread. Those bread choices are usually made with refined, low-fiber, wheat flour (aka, white flour). From a health standpoint, it would be beneficial to use a whole-wheat bread instead. Over the years I tried substituting whole-wheat bread for white bread in breakfast casseroles and, to put it as nicely as possible, I was met with less than enthusiastic reviews. Then I came across a whole grain raisin bread by Aunt Millie’s. What I really like about this bread is that the first ingredient listed on the food label is whole grain wheat flour. That means the main ingredient in this bread is fiber-rich whole-wheat flour. I also like that each slice contains 3 grams of fiber. And best of all, I think it tastes really good.

When using whole-wheat raisin bread in this casserole, you will likely notice a texture difference. It won’t be as light and airy as a casserole made with challah or French bread. Interestingly, my husband thought it tasted somewhat like a pecan roll with its slightly dense structure and sweet, nutty, crusty topping. Yes, you heard that correctly, a pecan roll. Yum!

If you’re an experienced French toast casserole baker, you may notice that my recipe calls for fewer eggs and a lot less milk. After multiple recipe tests, I learned that whole-wheat bread absorbs a lot less liquid compared to white bread. My first attempt using 6 large eggs and 2 cups of milk resulted in a soggy mess. If you use a raisin bread that’s not whole wheat, you may need to make some liquid ingredient adjustments.

When it comes to baking French toast casserole, it can be a little tricky figuring out when it’s fully cooked. It’s done when the casserole is still slightly wobbly in the center. It will continue to cook once it’s out of the oven. Another way to check doneness is by inserting a knife one inch from the edge of the casserole (not the center) and seeing it come out clean.

I think what really elevates this French toast casserole is the pecan, brown sugar, and cinnamon topping. It forms a sweet, crunchy crust that’s just fantastic. Drizzled with warm maple syrup, this casserole is sure to get rave reviews.

Full disclosure – I did not receive payment or free product from Aunt Millie’s Bakeries.

To your health,

Darlene

CINNAMON RAISIN FRENCH TOAST CASSEROLE

Yield: 8 servings

Serving Size: 1 slice

Prep: 10 minutes

Ready: 40 minutes (not including prebake refrigerator time)

INGREDIENTS

Vegetable oil cooking spray
8 slices (about 10 ounces) whole grain raisin bread (such as Aunt Millie’s Whole Grain Raisin Swirl Bread)
4 large eggs
3/4 cup 1% milk
1/4 cup brown sugar, packed
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt

Casserole Topping

1/4 cup pecan halves, chopped
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 cup maple syrup, warmed

DIRECTIONS

Spray a 10-inch oven-safe pie plate with cooking spray. Cut bread into cubes and place in prepared pie plate; set aside.
In a large bowl, whisk together eggs, milk, 1/4 cup brown sugar, vanilla extract, 1 teaspoon cinnamon, and salt until well combined. Pour egg mixture over cubed bread, cover dish with plastic wrap and refrigerate 8 hours or overnight. Cook’s note: do not add the casserole topping of pecans, brown sugar, and cinnamon at this stage. It is added just before placing the casserole in the oven to bake.
When ready to bake, remove casserole from refrigerator and allow to sit at room temperature for 45 minutes. Preheat oven to 350 degrees and discard plastic wrap. Prepare the casserole topping by combining pecans, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon. Evenly sprinkle topping over casserole.
Bake for 30 minutes or until casserole is slightly wobbly in the middle and a knife inserted 1-inch from the edge of the casserole (not the center) comes out clean. To serve, cut into 8 wedges and drizzle each piece with 1 tablespoon warmed maple syrup.

Nutrition Information per Serving

265 Calories, 7 g Total fat, 1 g Saturated fat, 0 g Trans fat, 89 mg Cholesterol, 357 mg Sodium, 51 g Total carbohydrate, 3 g Dietary fiber, 29 g Total sugars, 22 g Added sugars, 8 g Protein, 1 mcg (6%) Vitamin D, 88 mg (6%) Calcium, 1 mg (6%) Iron, 109 mg (2%) Potassium