Chunks of cinnamon raisin bread are soaked overnight in a custard and baked the next day. This dish turns out somewhere between a french toast and bread pudding. It is a very fun and easy dish for kids to help make. A perfect breakfast to make for Dad for Father’s Day. This may not be the healthiest breakfast in the world but everyone loves it and everything in moderation right? You can make it with a bread of your choice. French bread it good but I really like the cinnamon raisin bread or challah. You can top it with a brown sugar pecan topping or just leave it off and drizzle with maple syrup or top with fresh fruit. This recipe is based on Paula Deen’s recipe, just lightened up a bit.
Recipe:
- 1 loaf cinnamon raisin bread or challah, torn into chunks (kids love doing this part)
- 8 eggs
- 3 cups milk (soy, or other milk alternative is fine)
- 3 T pure maple syrup
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp salt
- pecan topping optional - mix 1/2 stick butter or 1/4 cup earth balance, 1/2 cup brown sugar, 1 cup chopped pecans, 1 tsp cinnamon, 1/2 tsp nutmeg
Method:
- Lightly butter the bottom of a 9×13 casserole dish. Place bread cubes in the dish.
- In a large bowl, beat together remaining ingredient except pecan topping. Pour over the bread. Press all of the bread down so that it is submerged in egg mixture. Cover with plastic wrap and refrigerate overnight.
- In the morning preheat the oven to 350 degrees. If desired, spread pecan mixture over the top of the french toast. Bake about 40 minutes or until nice and puffed.
