Cinnamon Raisin Recipe

Make custard

In a shallow wide dish or bowl large enough to hold a slice of bread flat, whisk together the eggs, whole milk, heavy cream, granulated sugar, 2 tsp ground cinnamon, vanilla extract, and a pinch of salt until fully combined and slightly frothy.

Soak bread

Place a slice of the day-old cinnamon raisin bread into the custard. Let it soak 20–30 seconds per side for slightly firm bread, or 45–60 seconds per side for very moist, custardy interior. Repeat with remaining slices and arrange on a rack or plate while you heat the pan. Allow excess custard to drip off before cooking.

Preheat pan

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and swirl to coat the surface so it melts and foams but does not burn.

Cook slices

Add 3–4 soaked slices to the pan without crowding. Cook 3–4 minutes per side, or until golden brown and caramelized on the first side and cooked through on the second. Turn once with a spatula. If the pan browns too quickly, lower the heat slightly. Add the remaining 1 tablespoon butter before cooking the second batch.

Keep warm

Transfer cooked slices to a baking sheet set in a low oven (200°F / 95°C) to keep warm while you finish remaining bread.

Plate

Arrange 2 slices of cinnamon raisin French toast per serving on plates (adjust to preference).

Garnish

Dust each plate lightly with powdered sugar and a sprinkle of the 1/4 tsp ground cinnamon. If using, scatter toasted chopped pecans or walnuts on top and add a dollop of whipped cream.

Serve with syrup

Serve immediately with warm maple syrup on the side or lightly drizzled over the French toast.