At our Los Angeles bed and breakfast, we pride ourselves on making simple food taste delicious. One of creative employees taught an old dish some new tricks. Try Ashley's version of a French Toast Bake and savor the sweet sugar crust that forms on top. Let us know (in the comments) how your version turned out and if you changed anything. Bon appetit!
Cinnamon Raisin French Toast Souffle
2 cups milk
2 Tbs vanilla
½ cup butter, melted
¼ cup light brown sugar
¼ cup white granulated sugar
1 Tbs ground cinnamon
10 slices of white, wheat, or French bread
1 cup of raisins
1. Preheat oven to 350 °
2. Grease bottom and sides of a 9x13” baking dish.
3. Tear bread into large chunks and loosely fill the baking dish with the bread.
4. Sprinkle raisins over bread as desired.
5. In a separate bowl, beat the eggs until light and fluffy, pour in the milk and vanilla, mixing until no yolks are showing. Pour this mixture over the bread, allowing parts of bread to stick out above the egg mixture.
6. Mix both sugars and cinnamon in a separate bowl, sprinkle generously over soufflé and then drizzle melted butter over the surface.
7. Cover and refrigerate over night.
8. Bake in a preheated 350 degree oven for 50-60 minutes or until golden.