Teresa G.


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.

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4 to 6
30 Min
45 Min


7 or 8 slice
hearty white bread
4 Tbsp
salted butter
1/4 c
dark brown sugar, firmly packed
1/2 tsp
ground cinnamon
1/4 c
3 large
eggs, beaten
1 pinch
1/2 tsp
granulated sugar
milk to add to eggs to equal 1 cup liquid
1/4 c
pure maple syrup


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1Gather all ingredients. Lightly spray or butter an 8"x8" casserole; set aside.

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2In a small bowl, cream together butter, brown sugar and cinnamon; stir in raisins; set aside.

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3Using a rolling pin, flatten 7 or 8 slices bread.

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4Spread 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.

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5In a liquid measuring cup, beat together eggs, salt, granulated sugar and enough milk to equal 1 cup.

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6Pour evenly over pinwheels in dish. Cover with aluminum foil and refrigerate for at least 2 hours or overnight.

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7Remove casserole from refrigerator 15 minutes before preheating oven.

8Place oven rack in middle position; preheat oven to 350ºF.

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9Bake 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.

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10Remove from oven, cut into sections and serve with additional syrup and powdered sugar, if desired.

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11Cover and refrigerate leftovers.

About this Recipe

Course/Dish: Breakfast Casseroles, Eggs
Main Ingredient: Bread
Regional Style: American
Dietary Needs: Vegetarian, Soy Free
Other Tag: For Kids