This recipe was created from my indecision. I was craving a cinnamon roll or cinnamon raisin bread, but I also wanted eggs. French toast came to mind; then a breakfast casserole. So... I combined them, ALL! Viola! A delicious, breakfast or brunch dish with cinnamon, raisins, eggs, brown sugar, butter and (the piece de résistance) real maple syrup.
Gather all ingredients. Lightly spray or butter an 8"x8" casserole; set aside.
In a small bowl, cream together butter, brown sugar and cinnamon; stir in raisins; set aside.
Using a rolling pin, flatten 7 or 8 slices bread.
Spread butter mixture evenly on each slice of flattened bread; roll up each slice, jelly roll style; use a serrated knife to cut each log, evenly, into 4 or 5 pinwheel slices (about 1 to 1 1/2 inch thick) and place, cut sides up, in prepared dish.
In a liquid measuring cup, beat together eggs, salt, granulated sugar and enough milk to equal 1 cup.
Pour evenly over pinwheels in dish. Cover with aluminum foil and refrigerate for at least 2 hours or overnight.
Remove casserole from refrigerator 15 minutes before preheating oven.
Place oven rack in middle position; preheat oven to 350ºF.
Bake at 350ºF, covered with foil, for 20 minutes; remove foil and bake for 10 minutes; remove from oven, evenly pour 1/4 cup maple syrup over all; return to oven and bake, uncovered, for additional 15 minutes.
Remove from oven, cut into sections and serve with additional syrup and powdered sugar, if desired.