Raisin Bread French Toast Casserole Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 18, 2014
I used a cup less milk due to the other comments. I was so worried about it turning out gooey that I over cooked it and burned the bottom. :( although it had a burned bottom I still enjoyed the top. I will make this again but just be more careful about over cooking!!
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Reviewed: Nov. 14, 2013
I made this recipe exactly as written and it was absolutely delicious! Like a bread pudding or very rich French toast. Perfect in every way! Make no changes.
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Reviewed: Sep. 15, 2013
Although I think this is a very good recipe, the first time we made it, we didn't give it enough time to cool. The kids liked the flavor but didn't like the consistency towards the center. The second time I cooked it, I combined all ingredients in a bowl for thirty minutes before adding everything to the pan. Cooked it a couple minutes longer and let it set up for half and hour before serving. It was much better the second time around.
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Reviewed: Sep. 4, 2013
I just made this recipe, early in the day, for the kids to heat up for dinner tonight. My husband and I must go out for a business meeting, so it is 'serve yourself' night. I had a loaf of homemade Cinnamon Raisin Bread that my neighbor gave me, and went a bit unnoticed in the back of the fridge for a few days. It was a bit dry, so I searched what recipe I could use it in. Saigon Cinnamon, milk from Switzerland, Vanilla from Guatemala, and good bread made in the USA. Organic eggs and Rapadura sugar- it almost makes me feel like I just made them an incredibly clean, healthy meal, that smells like the best dessert ever! My entire house smells delectable, and I am positive this will be a huge hit with the kids. If it makes it until dinner time...
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Cooking Level: Expert

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Photo by mauigirl
Reviewed: Jul. 18, 2013
This was so simple and delicious. I did NOT have raisin bread so I used challah and added extra cinnamon and a cup of raisins. I assembled the casserole the night before and refrigerated till the next morning when I was ready to bake. I also loosely tented it with foil when it started to brown too much. This is a great make ahead breakfast for company or the holidays. Thanks so much for sharing.
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Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Lahaina, Hawaii, USA
Reviewed: Jun. 17, 2013
I've been making this recipe once a week for about a year now. The only difference is my recipe calls for mixing sugar with the cinnamon for the topping. This is so good!!! I serve it for a casual dinner. In fact that's what we're having for dinner tonight! By the way, I use Panera's Cinnamon Raisin bread and have it sliced thick. OUTRAGEOUS! So good it should be illegal!!!!
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Cooking Level: Intermediate

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