Cinnamon Raisin French Toast

A while ago I was in a full-on baking mood. Even though I'm having a very busy summer, I find baking rather therapeutic and relaxing. I was baking anything and everything I could think of; when I realized that I had made way too much I began to think of ways to use up my baked goodies. French toast seemed like a great way to use my cinnamon raisin bread and, with the maple syrup my furture mother-in-law sent it turned out perfect!


Here's how I prepared the bread for french toast:

1 cup half-and-half

3 large eggs

1/4 teaspoon salt

8 (1/2-inch) slices cinnamon raisin bread

4 tablespoons butter

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. When ready to cook, pour custard mixture into a pie pan and set aside. Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes. Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately and top with powder sugar and maple syurp.