Apple raisin French toast bake

    Apple raisin French toast bake

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    1hour


    410 people made this

    A simple way to make a special breakfast. You can put it together the night before and bake it while you're in the shower. It's like a breakfast bread pudding and you can also add extra raisins or sultanas if you wish.

    Ingredients
    Serves: 10 

    • 1 loaf raisin bread, cubed
    • 250g cream cheese, diced
    • 1 cup chopped, peeled apples
    • 8 eggs
    • 600mls milk
    • 125g butter, melted
    • 1/4 cup (65ml) maple syrup

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Grease a 22 x 33cm baking dish. 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, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.
    3. Preheat oven to 165 degrees C.
    4. Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.
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    Reviews and Ratings
    Global Ratings:
    (430)

    Reviews in English (431)

    by
    3

    It says milk in the ingredients but then says add the cream in the method?  -  19 Jul 2009

    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 USA and 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 USA and Canada)

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