This breakfast casserole transforms classic cinnamon raisin bread into a rich, custardy bake that tastes like a cross between bread pudding and French toast. It requires minimal prep, can be assembled the night before, and bakes up beautifully in the morning. Whether you’re serving guests or just want something special for yourself, this dish delivers sweet comfort in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cinnamon raisin bread
Eggs
Whole milk or half-and-half
Granulated sugar
Vanilla extract
Ground cinnamon
Salt
Butter (for greasing)
Powdered sugar or maple syrup for serving (optional)
Directions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
Cut the cinnamon raisin bread into 1-inch cubes and place evenly in the prepared baking dish.
In a large bowl, whisk together eggs, milk, sugar, vanilla extract, cinnamon, and a pinch of salt.
Pour the egg mixture evenly over the bread cubes, pressing lightly so all pieces absorb the custard.
Let sit for at least 15 minutes, or cover and refrigerate overnight for best results.
Bake uncovered for 40–45 minutes, or until the top is golden and the center is set.
Remove from the oven and let cool slightly before serving.
Dust with powdered sugar or drizzle with maple syrup if desired.
Servings and timing
This recipe yields 6–8 servings. Prep time: 15 minutes Soaking time: 15 minutes (or overnight) Cook time: 45 minutes Total time: 1 hour 15 minutes (or longer if chilled overnight)
Variations
Nutty twist: Add chopped pecans or walnuts for crunch.
Cream cheese layer: Dot small spoonfuls of softened cream cheese between the bread layers.
Apple addition: Add thinly sliced apples for extra flavor and texture.
Raisin swap: Use cinnamon swirl bread if you prefer a subtler raisin flavor.
Dairy-free: Use almond milk or oat milk and a dairy-free bread option.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for 1–2 minutes or warm in a 325°F oven until heated through. This casserole also freezes well. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make this casserole the night before?
Yes, it’s ideal for overnight prep. Letting it sit in the fridge enhances the custard absorption.
Do I need to toast the bread first?
It’s not required, but toasting slightly can help prevent the casserole from becoming too soggy.
Can I use a different type of bread?
Yes, challah, brioche, or even plain white bread can be used. Just add extra raisins and cinnamon if desired.
What’s the best milk to use?
Whole milk or half-and-half gives the richest texture, but any milk can work depending on your preference.
How do I know when it’s done baking?
The top should be golden brown and the center should no longer be jiggly. A knife inserted in the middle should come out clean.
Can I add a glaze on top?
Absolutely. A simple vanilla glaze made with powdered sugar and milk is a great finishing touch.
Is this casserole very sweet?
It’s mildly sweet as written, but you can adjust the sugar amount or sweetness of toppings to your taste.
Can I make this gluten-free?
Yes, use a gluten-free cinnamon raisin bread and ensure your other ingredients are certified gluten-free.
What can I serve with this?
Fresh fruit, yogurt, or scrambled eggs make great pairings for a well-rounded breakfast.
Can I use heavy cream instead of milk?
Yes, using heavy cream will result in a richer, more decadent texture.
Conclusion
Cinnamon Raisin Breakfast Casserole is a cozy and satisfying way to start your day. With its soft custardy center, warm cinnamon flavor, and hints of sweetness from raisins, this dish is perfect for special occasions or simply treating yourself. Make it ahead, bake it fresh, and enjoy a delicious breakfast that feels like a warm hug on a plate.
Cinnamon Raisin Breakfast Casserole is a warm and comforting breakfast bake made with cinnamon raisin bread soaked in a sweet vanilla custard. It’s perfect for brunches, holidays, or cozy mornings at home.
Powdered sugar or maple syrup, for serving (optional)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
Place cubed cinnamon raisin bread evenly in the prepared baking dish.
In a large bowl, whisk together eggs, milk, sugar, vanilla extract, cinnamon, and salt.
Pour the custard mixture evenly over the bread, pressing gently to ensure it absorbs the liquid.
Let sit for at least 15 minutes, or cover and refrigerate overnight for deeper flavor.
Bake uncovered for 40–45 minutes, or until the top is golden brown and the center is set.
Remove from oven and allow to cool slightly before serving.
Dust with powdered sugar or drizzle with maple syrup if desired.
Notes
Letting the casserole soak overnight enhances flavor and texture.Toasting bread before soaking can help prevent sogginess.Add sliced apples, chopped nuts, or cream cheese for variations.Use dairy-free milk and bread for a dairy-free version.Freeze baked or unbaked for up to 2 months.
