Photo of Cinnamon-raisin baked French toast by WW

Cinnamon-raisin baked French toast

Total Time
2 hr 5 min
10 min
35 min
This is a terrific do-ahead breakfast that feeds a hungry crowd. A little cream and a few whole eggs are used strategically to yield decadent, custardy results and make this comforting breakfast staple easily fit within your plan. The cinnamon-raisin bread needs at least an hour to soak up the spiced custard, so while it can be made in the morning, you could also make it the night before and let it sit in the fridge. Then just pop it in the oven when you wake up. Top it with your favorite fresh fruit—strawberries, blueberries, or bananas are always good.


Cooking spray

4 spray(s)

Cinnamon raisin swirl bread

8 slice(s), halved on diagonal


6 large egg(s)

Half and half cream

1 cup(s)

Turbinado sugar

3 Tbsp

Vanilla extract

1 tsp

Ground cinnamon

¾ tsp

Ground nutmeg

1 pinch(es)

Table salt

1 pinch(es)

Confectioners' sugar

1 Tbsp


  1. Spray 8 x 11-inch baking dish or casserole with nonstick spray.
  2. Arrange bread in prepared baking dish, overlapping slices, if needed.
  3. Whisk together eggs, half-and-half, 2 tablespoons of sugar, the vanilla, cinnamon, nutmeg, and salt in medium bowl. Pour egg mixture evenly over bread, lightly pressing bread to help it absorb egg mixture. Cover and refrigerate at least 1 hour or up to overnight.
  4. Preheat oven to 350°F.
  5. Uncover dish and sprinkle French toast with remaining 1 tablespoon sugar. Bake until puffed and browned, about 35 minutes. Let cool about 10 minutes. Dust with confectioners' sugar and serve (garnish with optional fresh sliced cherries).
  6. Serving size: 2 half slices of French toast