Saturday, January 9, 2010

Cinnamon Raisin French Toast

The first recipe in "From My Mom's Kitchen" was a recipe my mom made for my sister and I growing up... a delicious cinnamon raisin bread.

In response to the numerous comments and questions, here are some details that might help if you want to try making this bread:
  • The bread is for a 1 1/2 lb. loaf
  • You can make the bread by hand... just chop the raisins and knead them into the dough. Then, follow these directions:
To make without a bread maker -- mix water, dry milk, butter (softened/melted), sugar, yeast and salt in a large bowl. Stir to combine. Then, add in the chopped raisins and cinnamon. Add flour and knead until dough is smooth and elastic. Place in a greased bowl and cover, resting for 40 minutes, until doubled.

Then, shape dough into a loaf, and place in a greased bread pan. Cover, and allow the dough to rise for about 1 hour. Then, bake at 350 for 30-35 minutes until loaf is lightly browned and sounds hallow when tapped.
  • You can make this with golden or regular raisins.
  • You can make the dough in the bread maker and then bake as described above.
  • To achieve a non-dark crust, remove the bread from the bread machine a few minutes before it's done.
  • Store in an airtight bag/container to keep soft and fresh.
And, in case you're looking for a way to use up some of the pieces... try a yummy french toast.

Cinnamon Raisin French Toast - Mom

8-10 thick (think, Texas toast) slices of Cinnamon Raisin Bread
2 eggs
1/4 - 1/2 C milk
powdered sugar, to taste

In a medium, but wide bowl, lightly scramble the eggs and milk together.

Meanwhile, preheat the griddle to 300/350ish. Lightly spray it with cooking spray, if your griddle requires non-stick spray.

Then, slice your bread into thick slices... think "Texas Toast" style.

Using a fork (or your fingers), quickly dip the bread into the egg/milk mix, flipping to coat both sides.

The quicker you flip, the less "soaked" the bread becomes and the faster they cook. This prevents the center of the bread from becoming really "doughy" or "eggy" and harder to cook.

Place slices on the griddle and cook for ~3 minutes per side, until the toast is lightly browned and set.

Serve warm, topped with some powdered sugar.


  1. This is truly the perfect way to use up the cinnamon raisin bread. That, and bread pudding. Another awesome recipe. And thanks for the info about hand-making it! I don't have a bread maker but I will definitely be trying this out soon.

  2. I made the bread on the dough cycle yesterday and we enjoyed some for a mid afternoon snack (I could NOT wait to cut into it) and then again for breakfast this morning with crustless quiche! It is a great recipe. We really enjoyed it, thanks. Next time, I'm going to make it by hand, just so I can use the mixer :)

  3. This looks so good! I'm just about to have breakfast, but my menu has changed. Time for French toast :-).

  4. I'm a big fan of Breakfast for Supper, as we call it at my house. This looks perfect! Thanks.

    Mystery Lovers’ Kitchen
    Mystery Writing is Murder

  5. Thanks for posting the recipe for those of us without bread makers - oh, the french toast looks heavenly!


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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