Apple raisin baked French toast

    (437)
    3 hours

    A simple but elegant way to make breakfast fast. Assemble the night before, and bake while you're in the shower. Add extra raisins, sultanas or currants if you wish.


    410 people made this

    Ingredients
    Serves: 12 

    • 1 (500g) cinnamon raisin loaf, cubed
    • 225g cream cheese, diced
    • 125g diced peeled apples
    • 8 eggs
    • 300ml double cream
    • 300ml milk
    • 6 tablespoons butter, melted
    • 4 tablespoons maple or golden syrup

    Method
    Prep:15min  ›  Cook:45min  ›  Extra time:2hr soaking  ›  Ready in:3hr 

    1. Lightly coat a 20x30cm baking dish with butter or oil. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.
    2. In a large bowl, beat the eggs with the cream, milk, butter and maple syrup. Pour over the bread mixture. Cover with cling film, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours or overnight.
    3. Preheat oven to 170 C / Gas 3.
    4. Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.

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    Reviews & ratings
    Average global rating:
    (437)

    Reviews in English (356)

    by
    635

    This was really good and really easy. I did make a couple of changes. I personally don't like globs of cream cheese in my breakbast bakes. I added a tbsp of sugar and a tsp of cinnamon to the cream cheese and mixed it until creamy with my electric mixer. Then I spread it on each piece of bread before I cut it. A bit of extra work but it tastes better to me. I also added a tsp of vanilla to the eggs. Next time I would add another apple and mix it in with the bread as well as on the top. Thanks, I will make again!!  -  20 Nov 2005  (Review from Allrecipes US | Canada)

    by
    376

    I followed the suggestions of previous reviewers and only used 6 eggs, half of the cream cheese, and I added vanilla and cinnamon. I also upped the temp to 350, and it was delicious! Moist, but not soggy. It even kept well for several days in the fridge, and I ate it for breakfast! Yummy!  -  29 Aug 2005  (Review from Allrecipes US | Canada)

    by
    368

    I have never had so many people ask me for a recipe! I made it three times and each time it was the hit of the brunch. Two tips: I recommend Pepperidge Farm bread--it's denser than the store brand I used the first time. I also used fat-free half and half the second two times to lighten the calories, it went undetected. (Next time, I'm also going to try egg beaters!) Really a great recipe.  -  27 Nov 2002  (Review from Allrecipes US | Canada)

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