Cinnamon Raisin Baked Breakfast
An easy make ahead breakfast or brunch with custardy raisin bread, blueberries and maple syrup.
Servings: 4
Ingredients
- 8 slices cinnamon raisin bread Cinnabon raisin bread if possible
- 1 Tbsp butter
- 3 eggs
- 1 ¼ cups milk
- ⅓ cup cream 10-18% preferred
- 1 tsp vanilla
- ¼ tsp salt
- ½ cup fresh blueberries
- 3 Tbsp maple syrup
- 1 tsp powdered sugar if desired for garnish
Instructions
- Grease an 8 or 9 inch square pan generously with butter.
- Lightly toast raisin bread and arrange in baking dish in 2 layers.
- While bread is cooling, make custard by combining eggs, milk, cream, vanilla and salt. You can substitute regular milk for cream if desired.
- Pour custard over bread, making sure to cover each piece evenly. Cover with plastic wrap, pressing gently on bread to ensure the custard has soaked into all the pieces. Refrigerate over night.
- Remove from fridge and let sit at room temperature while preheating the oven to 325 degrees. Scatter blueberries evenly over top and drizzle with maple syrup.
- Cover with foil and bake in the centre of the oven for 20 minutes. Remove foil and continue to bake for 30 minutes or until top of puffed up and browning.
- Shake powdered sugar over top of servings if desired.