Weekday mornings are typically busy around here. Most mornings, the kids grab a yogurt or piece of toast and eat it on the way to school. Hey, at least they’re getting something into their bellies. Me, I almost always skip breakfast. It’s the easiest meal for me to skip. Except on the weekends – oh yes, I am a huge fan of weekend brunch. I look forward to brunching all week long! This Cinnamon Raisin Breakfast Bake is a brunch favorite. I’m not sure what’s better about it, the smell or the taste. Let’s just go with a tie between the two. Warm, eggy custard poured over cinnamon raisin bread, dotted with cream cheese and drizzled with pure maple syrup.. it makes skipping breakfast all week long worth the weekend reward.
When you have a free minute during the week, assemble this Cinnamon Raisin Breakfast Bake and refrigerate it overnight so that all you have to do on Saturday morning is pop it into the oven. It should only take a few minutes to assemble and you probably have most of the ingredients already on hand. I like using Pepperidge Farm raisin bread, but any brand will do. Let the aromas of cinnamon and maple fill the house and feel your worries just melt away.
While it’s baking, allow your cream cheese to come to room temperature on the countertop so that it will be easy to smear it on top of the warm breakfast bake when it comes out of the oven. When in doubt, you can always microwave the cream cheese in 10 second intervals until it reaches the desired consistency. And be generous when you pour that maple syrup on top. Throw a little extra cinnamon on top too. Why not? It’s weekend brunch! Enjoy!
- 1 loaf of cinnamon raisin bread
- 12 oz. cream cheese, divided
- 2 tsp. ground cinnamon
- 1/4 cup maple syrup, plus extra for drizzling on top
- 4 eggs
- 2 cups whole milk
- 2 tbsp. unsalted butter
In a medium-sized bowl, whisk eggs, milk, cinnamon and maple syrup together. Butter the bottom of a 2-quart baking dish. Place bread slices in a single layer into the baking dish, tearing up the slices to make them fit. Dot bread slices with 4 oz. of the cream cheese. Repeat this process to form 2 layers. Place any additional bread slices that are left onto the top of the second layer. Pour egg mixture evenly over the bread. Cover with plastic wrap and weigh it down with another baking dish or heavy pan. Chill in the refrigerator overnight.
When ready to bake, preheat oven to 350 degrees. Allow the remaining 4 oz. of cream cheese to come to room temperature. Remove baking dish from refrigerator and bake for 55-60 minutes, until custard is set. Remove from oven and spread the cream cheese over top of the casserole. Drizzle with additional maple syrup and sprinkle with additional cinnamon if desired.