Cinnamon Raisin French Toast Recipe
Make Cinnamon Raisin French Toast Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard
Bread & Add-ins
For Cooking
Toppings (optional)
Method
Custard
- 1
Make the custard
In a wide shallow bowl or baking dish large enough to fit a slice of bread, whisk together the whole milk, heavy cream, and eggs until homogeneous. Add granulated sugar, ground cinnamon, vanilla extract, and salt; whisk until sugar is dissolved and the mixture is smooth and evenly spiced. Taste and adjust cinnamon or sugar to preference.
- 2
Soak raisins (optional)
If using the optional extra raisins and you want them plump, place 1/4 cup golden raisins in a small bowl and cover with 2 tablespoons warm water for 5 minutes, then drain and stir into the custard just before dipping the bread. (Alternatively, fold them into the bread slices after dipping.)
Bread & Add-ins
- 3
Prepare bread
Lay out 8 slices of cinnamon-raisin bread on a rack or cutting board. If slices are very fresh and soft, dry them briefly in a 275°F (135°C) oven for 6–8 minutes or leave them uncovered on the counter for 20–30 minutes to slightly stale; slightly stale bread absorbs custard without becoming soggy.
- 4
Dip the bread
Working 2–4 slices at a time, submerge one slice of bread in the custard for about 10–15 seconds per side (longer for thicker or drier bread), pressing gently so the custard penetrates but not so long that the bread falls apart. Let excess drip off for 5–10 seconds. If you soaked extra raisins, press a few into the surface of the dipped slices if desired.
For Cooking
- 5
Heat pan
Place a large skillet or griddle over medium heat. Add the unsalted butter and vegetable oil. Heat until the butter foams and just begins to brown slightly and the pan is hot — about 2 minutes. The oil raises the smoke point and prevents the butter from burning.
- 6
Cook the French toast
Add dipped slices to the skillet without crowding, leaving space to flip. Cook until deeply golden brown and set, about 2.5–3.5 minutes per side depending on thickness and heat. Use a spatula to press down slightly in the first minute to ensure good contact. Adjust heat to medium-low if browning too fast before the center cooks through. Transfer cooked slices to a warm oven set to 200°F (95°C) or a plate tented with foil to keep warm while you finish the rest.