Cinnamon-raisin bread meets French toast in this beautiful skillet casserole, and our sweet tooth can’t get enough.
Cinnamon-Raisin Toast Bread Pudding
Makes 8 servings
- 1 (16-ounce) loaf cinnamon-raisin bread, sliced ½-inch thick
- 2 cups whole milk
- ½ cup plus 1 tablespoon granulated sugar, divided
- 5 large eggs, lightly beaten
- ⅓ cup unsalted butter, melted
- ¼ cup cane syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup toasted pecans, chopped
- ½ cup heavy whipping cream
- 1½ cups confectioners’ sugar
- Spray a 12-inch cast-iron skillet with baking spray with flour.
- Cut bread slices in half diagonally. Arrange bread slices in prepared skillet, overlapping slightly.
- In a large bowl, whisk together milk, ½ cup granulated sugar, eggs, melted butter, cane syrup, vanilla, salt, cinnamon, and nutmeg. Whisk in pecans. Pour over bread. Cover with foil, and refrigerate for 4 hours.
- Preheat oven to 350°. Bake, covered, for 30 minutes. Uncover; sprinkle with remaining 1 tablespoon granulated sugar. Bake until puffed and set, about 20 minutes more.
- In a medium bowl, whisk together cream and confectioners’ sugar. Drizzle on top.