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CINNAMON ROLL FRENCH TOAST CASSEROLE
TOAST
12 slices thick BRIOCHE bread
2 cups whole milk
6 LARGE eggs
1/2 cup golden raisins
1 1/2 teaspoons PURE vanilla extract
3 tablespoons sugar
1 tablespoon QUALITY cinnamon

• Cut bread into 1 inch cubes.
• Spray a 9×13 baking dish with non stick cooking spray.
• Place bread cubes in a large mixing bowl.
• In a small bowl whisk together the sugar, brown sugar, and 1 tablespoon of the cinnamon.
• Evenly sprinkle the cinnamon mixture over bread cubes and toss.
• Whisk together the milk, eggs, vanilla and sugar.
• Pour evenly over bread cubes and toss to coat.
• Fold in raisins.
• Arrange an even layer in the baking dish.
• Cover tightly with saran and chill overnight.

TOPPING
1/4 + 1/4 cup sugar
1/4 cup packed brown sugar
1/2 tablespoon QUALITY cinnamon
6 tablespoons melted butter

• Preheat oven to 350°.
• Uncover casserole.
• Mix together 1/4 cup sugar and cinnamon.
• Sprinkle over casserole.
• Drizzle melted butter over casserole.
• Bake 35-45 minutes until browned and baked though in the center.

ICING
2 ounces cream cheese, softened
3 tablespoons butter, softened
1 teaspoon PURE vanilla extract
4-6 tablespoons whole milk
2+ cups powdered sugar

• Cream together the cream cheese and butter until light and fluffy.
• Add vanilla and 4 tablespoons milk, blending until smooth.
• Gradually add powdered sugar until well incorporated.
• Add more milk 1 tablespoon at a time until you reach a pourable desired consistency.
• Pour over slightly cooled french toast casserole and serve.