New this month
Raisin Bread French Toast Casserole

Raisin Bread French Toast Casserole


"Tastes good for breakfast, just like French toast. It's easy to make too! Serve warm with maple syrup on top."
Added to shopping list. Go to shopping list.


1 h 10 m servings 245 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 226 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8-inch baking pan.
  2. Pour bread cubes into the prepared pan.
  3. Beat milk, eggs, sugar, and vanilla extract together in a bowl until evenly mixed; pour mixture over bread cubes. Arrange butter chunks atop bread mixture. Set aside for bread to absorb liquid, about 10 minutes. Sprinkle with cinnamon.
  4. Bake in the preheated oven until top is golden, 45 to 50 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 17
Most helpful
Most positive
Least positive

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 ca...

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...

Everyone raved about this. I had a big loaf of old raisin bread and it was so tasty. Easy to make I will certainly make this again. I doubled the recipe and it was perfect. Planning to make a...

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 th...

Excellent and easy to make! I did as others suggested and let the cubed bread soak in the egg and milk mixture for 30 minutes before baking. I also added one tablespoon of cinnamon to the egg ...

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 ...

Made a double batch and let the bread soak for 25 minutes instead of 10 minutes. Added some additional sugar and a little less milk. Baked it in a 9 x 13 pan for about 55 minutes but checked t...

I made this yesterday and baked it this morning. DELISH!!! The only thing I did was add chopped walnuts to 1/2 of the casserole. Bobbi

This was my first bread pudding, and it was tasty. I prepared it the night before and baked it for 45 minutes in the morning. I ended up mixing the cinnamon in with the milk and eggs. I feel l...

Other stories that may interest you