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Cinnamon Raisin Bread French Toast
How many times have you bought a loaf of cinnamon or cinnamon raisin bread and only eat a couple of slices. The rest sits in the bread drawer getting a little bit harder each day.
Here is a great breakfast idea for using that loaf of cinnamon bread. You can make it in individual slices or you can purchase enough raisin bread to make an entire casserole.
It makes a great main dish for a Sunday Brunch or just a Sunday morning breakfast after services.
- Raisin Bread
- milk or cream
To make just enough for an individual serving. scramble 2 eggs to every four slices of bread.
Scramble the eggs until they are frothy.
Add enough milk or cream to lighten the color of the scrambled eggs.
Add a drop or two of vanilla flavoring and continue to scramble.
You can either dip the bread into the eggs and turning to cover both sides or pour the egg mixture over the bread in a square casserole. Let the eggs soak into the bread entirely.
Lift the individual pieces with a spatula into a skillet that is prepared skillet and brown on both sides.
Follow the directions for individual serving until you are ready to dip your bread into the eggs.
For a family serving layer your raisin bread into a casserole and then pour your egg mixture over the bread. Let it soak through the bread.
When ready to serve, preheat oven to 350°, dot the bread with butter and bake until golden, about 15 to 20 minutes.