One of my favorite things to make for a brunch party is Baked French Toast and the reason is not only because it is delicious, but because i can make it the night before and just pop it in the oven the day of the brunch. The last thing i want to do for a brunch party is to wake up at 6am and start cooking. So this past weekend when i hosted a shower not only did i make the Ricotta Pound Cake but also Baked French Toast. Usually i will go and buy some cinnamon raisin bread but i really wanted to make my own this time. I found this great recipe (that i had to add raising to, i have to have raisins in my cinnamon bread) and it could not be easier to make. The bread was so good that i had to have a few slices for myself with butter before i made it all into my Baked French Toast. Lesson learned here: Make two loaves!
What are some of the things that you like to make for your brunch party?
Cinnamon Raisin Bread
Adapted from: The Pioneer Woman
Yields: 12 servings | Prep Time: 4 hours | Cook Time 40 Minutes
1 cup Milk
6 tbsp Butter
2-½ tsp Active Dry Yeast
2 whole Eggs
2/3 cups Sugar (1/3 for dough and 1/3 for filling)
3-½ cups All-purpose Flour
1 tsp Salt
2 tbsp Cinnamon
1 cup Raisins
1 Egg for brushing
2 tbsp Softened Butter, For Smearing And GreasingMelt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
Combine flour and salt.
In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.
Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.
Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tbsp melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
Preheat oven to 350 degrees.
Mix a little egg and brush over the top. Bake for 40 minutes on a middle/lower rack in the oven.
Remove from the pan and allow bread to cool. Slice and serve or make Baked French Toast.
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Barbara | Creative Culinary says
May 18, 2011 at 3:27 pmOh my…this is truly Delish! Beautiful dish; beautiful photo.
carolinaheartstrings says
May 18, 2011 at 4:27 pmI can almost smell that bread toasting now. That looks so delicious. Fantastic pictures.
Tamra of walkswithBella says
May 18, 2011 at 5:29 pmThanks for visiting my blog today!! I’m so happy you did, because I absolutely love yours. That cinnamon raisin bread looks amazing. I’m always looking for new recipes. Looking forward to following your blog!
xo- tamra
tamrasanford.blogspot.com
Nami @ Just One Cookbook says
May 18, 2011 at 8:30 pmOh yes, making 2 loafs seems like a necessity. I love this! My kids will go crazy with this bread although they might pick on raisins…but with good bread like this, they will probably eat the whole thing! I have to check your Baked French Toast now….
Maris (In Good Taste) says
May 19, 2011 at 12:55 amI actually let out a tiny gasp when I got to the photo of the syrup pouring on! Needless to say this looks amazing!
Feast on the Cheap says
May 19, 2011 at 6:53 amCinnamon Raisin Bread always reminds me of my dad, it’s his absolute favorite. I’ve never made it before…perhaps I just stumbled across the perfect Father’s Day gift…
Mike Sack says
May 19, 2011 at 1:18 pmLooks delish…h…h
cakewhiz says
May 19, 2011 at 4:12 pmcinnamon raisin bread… i don’t think there is ever a wrong time to have a slice.hehe. my hubby doesn’t like cinnamon too much but even he eats this bread. i like the swirls inside your bread… very pretty!
Holly says
May 19, 2011 at 4:32 pmMmmm your bread sounds heavenly!
Tessa says
May 19, 2011 at 8:30 pmWow! That looks like it makes perfect french toast! Yum!!
Maria says
May 19, 2011 at 11:51 pmMmm yum! Gorgeous bread, the texture looks perfectly soft!
Katherine says
May 20, 2011 at 7:21 amOh wow. Gorgeous photos, amazing recipe. I love cinnamon raison bread and yours looks just out of this world!
Dana says
May 20, 2011 at 7:49 amNo wonder you needed two loaves.,… this sounds great!
Cookin' Canuck says
May 20, 2011 at 1:41 pmThat is the prettiest bread, Ewa. Perfect for making French toast or eating plain.
rebecca says
May 20, 2011 at 2:38 pmwow this looks amazing my hubbys favorite
Jamie | My Baking Addiction says
May 20, 2011 at 3:55 pmThis is one seriously incredible loaf of bread and making French Toast with it is simply genius!
Miel et Lait says
May 20, 2011 at 9:42 pmWhile your recipes are always great, I can’t get over your photos! I *wish* I could takes shots like that. The one with the syrup pouring is the best!
Magic of Spice says
May 21, 2011 at 7:01 amThis is a great looking loaf and incredibly delightful french toast!
Oh, It's Just Perfect! says
May 22, 2011 at 4:25 pmI had cinnamon raisin bread french toast this morning!! LOOVE it. Can’t wait to try making it from scratch. Hope you had a wonderful weekend!!
Alison @ Ingredients, Inc. says
May 23, 2011 at 7:11 amgreat homemade version. This is my kid’s favorite breakfast food
Elle says
June 7, 2011 at 6:35 amThat looks fabulous! I like a lot of cinnamon in my cinnamon bread-this one seems to have just the right amount.
Jackie says
October 19, 2011 at 7:54 amHi,
I’m found your blog throught Tastespotting and I’m writing to ask you permission to use the photo of your raisin bread for my blog’s November Favorites round up. If this would be okay with you, please email me. All credit will always be linked back to you.
Email: galexicupcakes@gmail.com
Jackie says
November 1, 2011 at 4:51 amhttp://galexicupcakes.blogspot.com/2011/10/november-favorites.html
Valeria Johnson says
December 13, 2011 at 7:55 amI love this! Gorgeous bread, the texture looks perfectly soft! This is a great looking loaf and incredibly delightful french toast! That cake looks so pretty and yummy.
Bridgett Levine says
December 13, 2011 at 7:57 amYou are my only food magazine you know! Will copy right off the bat! Needless to say this looks amazing!