Warm cinnamon and sweet raisins make this french toast casserole almost worthy of dessert.
- 1 pound cinnamon raisin bread (day-old thick cut, challah, or babka)
- 8 eggs
- 1/3 cup brown sugar
- 1 7/8 cups whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- powdered sugar (for dusting)
- maple syrup (for serving)
- "Preheat the oven to 350° F.
- Spray a 9x13 casserole dish liberally with nonstick cooking spray.
- Cut the bread into 1” cubes and set aside.
- In a large mixing bowl, whisk together the eggs, brown sugar, milk, vanilla extract, and salt until smooth and combined. Place the bread cubes into the bowl. Fold with a rubber spatula until all the bread is throughly coated in the egg and milk mixture.
- Transfer the soaked bread cubes to the prepared casserole dish.
- Transfer the casserole dish to the preheated oven.
- Bake the french toast for 45-50 minutes, until it is golden brown on top and a toothpick inserted in the center comes out clean.
- Remove the casserole dish from the oven.
- Allow the French toast to cool in the dish for at least 10 minutes before serving.
- Just before serving, sift powdered sugar over the top of the dish, if desired. Cut the French toast into squares, or simply transfer to a plate with a large spoon. Serve drizzled with maple syrup.