Ingredients
- 8 slices cinnamon-raisin bread* Stale
- 2 ounces cream cheese softened
- 4 each Eggs LArge
- 1 1/4 cups milk
- 3 tablespoons light brown sugar
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 2 tablespoons unsalted butter
- powdered sugar as topping
- Maple or Cane Syrup as desired
Servings:
Instructions
- Preheat the oven to 300 degrees F.
- Lay the bread on a flat work surface. Spread 4 slices with a heaping tablespoon of cream cheese, and top each with the remaining slices of bread.
- In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, and cinnamon.
- Place the bread flat in a casserole dish and cover with the egg mixture. Let soak* for 5 to 10 minutes.
- Heat a large skillet over medium-high heat. Melt 2 tablespoons of the butter in the pan. Add as many slices of soaked bread to the pan as will fit in 1 layer, and cook until golden brown, about 4 minutes per side.
- Remove from the pan, place on a baking sheet and keep warm in the oven.
- Melt the remaining 1 tablespoon of butter in the pan and cook the remaining bread.
- Sprinkle the French toast with powdered sugar and serve immediately with syrup.
Recipe Notes
- NOTE: If using fresh bread, do not soak longer than 5 minutes, as the bread will get too soggy.
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