Raisin Cream Cheese French Toast


  • 12 oz. day-old French bread or fresh English muffin bread, cut into ¾ inch cubes.
  • 2/3 cup raisins
  • 6 oz. cream cheese, cut into ¼ inch cubes
  • 6 eggs
  • 3 cups milk
  • 1 cup maple pancake syrup
  • 2 teaspoons vanilla
  • Additional syrup, optional

Spray 9×13 inch baking dish with nonstick cooking spray. Place bread cubes in even layer in dish. Sprinkle raisins and cream cheese evenly over bread.

Beat eggs in medium bowl. Add milk, 1 cup syrup and vanilla. Mix well. Pour egg mixture evenly over bread mixture.

Cover; refrigerate at least 4 hours or overnight.

Bake uncovered 40-45 minutes or until puffed, golden brown and knife inserted in center comes out clean.

Cut into squares and serve with additional syrup, if desired. Makes 12 servings.


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