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Simple Sunday: Cinnamon Raisin Baked French Toast

Mar 22, 2016

blogger-image-183065000_cropEditor’s note: We understand that Sunday is Easter Sunday rather than just any Sunday, but whether folks are celebrating the resurrection of Jesus Christ or hunting eggs or re-watching one’s DVR recording of the upset of #1 North Carolina by #5 Indiana—(yes, we know the game won’t be played until Friday; please don’t crush our hopes and dreams; it’s March Madness and our bracket was blown up the very first day)—French toast is a treat we enjoy on any given Sunday…

 

Jamieson van Loan, the Fijian Chef:

It’s Sunday people. The day where the hardest question you should face is should I have breakfast in bed or on the couch? I’m normally a couch person myself but there is one constant on Sundays—I stay in my pajamas for as long as the day allows. This delicious breakfast allows me to be in my pajamas and out of the kitchen. I prep it the night before and just toss it in the oven in the morning. Fifty minutes later breakfast is ready to serve. So simple and it is ahh-mazing!

I use cinnamon raisin challah bread, but you can use any cinnamon raisin bread that’s dried out and thicker sliced. If you lay the bread out for a few hours it dries out nicely. So start with your favorite bread and this will end up great!

Bonus: it’s a great menu item for when you have guests over. You can entertain while the oven is doing all the work.

Fridge:
7 eggs
¾ heavy cream
2 cups milk
¼ cup cold butter (4 tbs)

Counter:
4½-5 cups dried out and hand torn cinnamon raisin bread

Pantry:
2 tsp vanilla extract
½ tsp salt
¼ cup white sugar
¼ tsp cinnamon
¼ cup light brown sugar
¼ cup all-purpose flour
Pinch of nutmeg
Canola oil spray

Optional:
Pure maple syrup or whipped cream for serving

Tools:
Large mixing bowl
Small bowl
Whisk
Measuring cups spoons
2 quart baking dish
Plastic wrap

 

Cinnamon raisin challah bread

Cinnamon raisin challah bread

 

Directions:
Prepare the night before (or at least 4 hours before baking):

Spray baking dish with canola oil spray or rub down with butter. Add the torn up pieces of cinnamon raisin bread to the baking dish.

 

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In large bowl add the eggs, milk, heavy cream, vanilla, cinnamon, white sugar, and nutmeg. Whisk well until sugar is dissolved. Pour over the cinnamon raisin bread.

 

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Cover with plastic wrap and press down firmly, careful that the liquid doesn’t overflow. Place in the fridge overnight or for at least 4 hours.

Streusel topping: In the small bowl add the remaining ingredients—cold butter, light brown sugar, and all purpose flour. Using your hands, mix everything together until it forms a wet sand consistency. Set aside to pour on top of the soaked cinnamon raisin bread before baking.

 

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Preheat oven to 350ºF. Remove dish from fridge and remove plastic wrap. Sprinkle the streusel topping evenly over the top.

 

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Place dish into the oven and bake for 50 minutes to an hour. You will know it is done when the top is crispy and it’s still a little spongy to touch. Remove from oven and allow to cool for 10 to 15 minutes before serving.

Serve with maple syrup or whipped cream—or both.

Enjoy! Xo

 

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~~~

 

Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and owned a seasonal restaurant, Mamasa, in Costa Rica. When she is home in the U.S., Jamieson works as a personal chef and nanny, hence The Nanny Recipes. She is currently writing a cookbook that features her simple, easy, and delicious recipes to help parents feed the entire family.

Visit Jamieson Van Loan’s website TheFijianChef.com.

Jamieson_van_Loan_headshot111111Try Jamie’s other recipes:
Poptails
Corn and Kale Quiche
Lemon Brownies
Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Meat Pies!
Tomato and Herb Baked Eggs
The Best Key Lime Pie Ever
Jalapeño Pineapple Sangria
Roasted Chickpea & Hearts of Palm Salad
Rosemary Maple Pork Chops
Hello Dolly!
Balsamic Strawberry Shortcake
Broccoli Slaw
Peach Strawberry Crumble Bars
Oatmeal Pancakes with Bananas Foster Compote
Avocado Toast with Asparagus Slaw & Spicy Lemon Dressing
Grilled Meat Makeover
Mexican Street SaladPumpkin Pie Oatmeal
Persimmon & Pomegranate Bread
Chunky Clam Chowder
Chorizo, Mushroom & Potato Tacos
Chocolate Peanut Butter Banana Cream Pie
Lemon Rosemary Pound Cake
Fennel & Coconut Mussels
Chickpea Mango Curry Salad

 

 




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