Make-Ahead Apple and Raisin Baked French Toast Recipe

The month of May brings the promise of warm weather, sunny skies, and spring brunches.

Mornings are usually pretty rushed around here, actually, the whole day is one big sprint to the finish line. So taking the time on the weekend to just relax, without the busy schedule of the usual day-to-day grind is something I truly relish. And gathering the family around the table for a leisurely brunch and cooking up something delicious with the kids is the perfect way to spend a Sunday morning. Sure, it would be nice if someone took over the head chef duties now and then, but let’s be real here. You’ll likely be the one cleaning up the mess or breaking up a tantrum or two, so might as well get ahead of it and whip up a tasty meal for yourself in the process.

This overnight baked french toast is the perfect dish to enjoy a leisurely brunch on any weekend morning. All the prep work can be done the night before so you can maximize the morning of family time. Wake up, pop it in the oven, get yourself together, and brunch is ready!

Sure some R & R sounds nice, but this Apple and Raisin Baked French Toast is the next best thing.

Apple and Raisin Baked French Toast

You’ll Need

1 Pound loaf French bread (cubed)
2 apples (diced)
2 cup raisins
2 1/2 Cups 2% milk
8 large eggs
1/2 cup sugar
1 Tsp cinnamon
1/2 cup flour
1/2 cup brown sugar
1/2 cup walnuts (chopped)
1 Tsp cinnamon
1/4 Tsp salt
1/2 cup butter (cubed)
maple syrup and yogurt (for serving)

Prep and Cook

1

Spray a 9 x 13 pyrex with cooking spray. Combine bread cubes, apples, and raisins in pyrex and toss to evenly combine.
2

In a large bowl combine milk, eggs, sugar, and cinnamon. Whisk to combine. Add milk mixture to bread mixture to cover, pressing down with your hands to ensure all the bread is soaked with the milk mixture.
3

Cover pyrex with plastic wrap and place in the fridge overnight.
4

In a small bowl combine flour, brown sugar, walnuts, cinnamon and salt. Add butter and use your fingers to mix butter into the dry ingredients until the mixture resembles wet sand with a few pea-size crumbs. Place in the fridge until you are ready to bake the French toast.
5

Once you are ready to bake the French toast, preheat oven to 350 degrees and remove French toast from the fridge.
6

Remove the plastic wrap and sprinkle the streusel mixture evenly over top. Bake for about 45-50 minutes, until the French toast is set and puffed up and golden brown.
7

Remove from the oven and let cool for a few minutes. Serve warm with maple syrup and yogurt, if desired.