Recipe Deck
HomeDiscoverRecipesDecks
Sign in
0
Pain aux Raisins French Toast Bake - Image 1

Pain aux Raisins French Toast Bake

French cuisineAmerican cuisine
0
Be the first to like this recipe

Pain aux Raisins French Toast Bake

  1. Pastries & Croissants

Prep: 15 min • Cook: 35 min. A delightful casserole combining the rich flavors of pain aux raisins with the comforting essence of a baked French toast, ideal for a memorable brunch. This easy-to-prepare dish transforms classic pastries into a warm, gooey, and sweet breakfast or dessert.

Preparation time
15 min
Cooking time
35 min
Total time
50 min
Servings
8
Course
Breakfast
Complexity
Easy
Units:
Scale:

Ingredients

  • 6 pcs pain aux raisins(stale, cut into 1-inch cubes)
  • 4 pcs eggs
  • 1 1/2 cup milk(whole milk recommended)
  • 1/2 cup custard(prepared vanilla custard)
  • 1/4 cup maple syrup(plus more for serving)
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon(ground)
  • 1 tbsp butter(for greasing)

Instructions

Preparation

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter.
  2. Arrange the pain aux raisins cubes evenly in the prepared baking dish.

Custard Mixture

  1. In a large bowl, whisk together the eggs, milk, prepared custard, maple syrup, vanilla extract, and ground cinnamon until well combined.
  2. Pour the egg mixture evenly over the pain aux raisins cubes, ensuring all pieces are well coated.
  3. Let stand for 5-10 minutes to allow the pain aux raisins to absorb the liquid.

Baking

  1. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the center is set.
  2. Remove from the oven and let cool for a few minutes before serving.

Serving

  1. Serve warm with an additional drizzle of maple syrup, if desired.

Nutrition

Servings
8
Serving size (imperial)
7 oz
NutrientPer servingPer 100 gTotal (8 servings)
Calories350.5 kcal175.3 kcal2,804 kcal
Protein8.2 g4.1 g65.6 g
Fat15.1 g7.6 g120.8 g
Carbs45.8 g22.9 g366.4 g

Tips

  • Using slightly stale pain aux raisins helps them absorb the custard mixture better, preventing a sog
  • If the top browns too quickly, loosely cover the dish with foil for the remaining bake time.
  • For an extra touch, serve with a dollop of crème fraîche or whipped cream.

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…