Cinnamon baked French Toast
A luscious treat packed with spices and juicy raisins
Calorie controlled cooking spray
Raisin Loaf with Cinnamon
8 slice(s), We used Warburtons, halved diagonally
Egg, whole, raw
6 medium, raw
2 tablespoon(s), level
1 teaspoon(s), level
¾ teaspoon(s), level
2 g, large pinch
- Lightly mist a 20 x 28cm rectangular ovenproof dish with cooking spray. Arrange the raisin bread in the dish, slightly overlapping the slices.
- In a large jug, whisk the eggs with the milk, 11⁄2 tablespoons of the sugar, the vanilla, cinnamon, nutmeg and a pinch of salt. Pour evenly over the raisin bread and press down lightly to help absorb the egg mixture. Cover and chill for at least 1 hour or overnight.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Uncover the dish and sprinkle with the remaining sugar. Bake for 35 minutes or until puffed and golden. Set aside to cool for 10 minutes before slicing and serving.