Raisin Bread Bake



By Eileen Goltz, CuisinebyEileen.com, Modified from epicurean.com

You should make this the night before you want to serve it. This will be a hit with raisin bread lovers!


1 stick (1/2 cup) butter or margarine
1 cup packed brown sugar
2 tablespoons corn syrup
12 slices raisin bread
5 large eggs
1 1/2 cups half and half or whipping cream (or non dairy substitute)
1 teaspoon vanilla
1 tablespoon kosher brandy or orange juice concentrate
1/4 teaspoon salt
1 cup chopped pecans or walnuts

Powder Sugar (optional)
Sliced strawberries (optional)


Preheat oven to 350. Grease a 9 x 13 pan. In a saucepan combine the butter, brown sugar and corn syrup. Stir constantly while heating so that the butter melts and the brown sugar combine. Pour the mixture into the prepared pan.

In a bowl mix together the eggs, half and half, vanilla and kosher brandy or orange juice concentrate and salt. Whisk to combine.

Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. Pour 1/2 the mixture over the bread. Place the remaining bread into the pan and then pour the remaining egg mixture over the top.

Sprinkle the chopped nuts over the top. Cover and refrigerate for at least 2 hours before cooking. Bake, uncovered for 35 to 40 minutes or until the top is golden. Serve with maple syrup or sliced strawberries and powdered sugar.


Yield: serves 10 – 12

Recipes: Dairy Dishes, Casserol, Raisin Bread, Kosher


Dairy Dishes