Cinnamon Roll Bread and Raspberry Breakfast Casserole

The secret is in using a lot of good vanilla, as well as the sweetness of the bread. You can buy a loaf of cinnamon bread in the bakery section of most markets.

Serves 9


6 large eggs
1 C heavy cream
1 ½ T vanilla extract
½ t kosher salt
Half loaf moist, frosted cinnamon roll specialty bread cut into 1 ½ inch chunks
3 T butter to grease baking dish
1 pint raspberries, whole


  • Butter the insides of a square 9” by 9” glass baking dish. In a large mixing bowl, whisk the eggs until smooth. Add the cream, vanilla, salt and whip with a whisk until very well blended. Break up the bread, loosley packing the dish with the bread on an angle so that there is a lot of bread but also a lot of air pockets. Pack only about halfway up the sides. Pour the egg mixture on top, gently pushing the bread into the eggy mixture until it is soaking all of it. Then let go. No need to smash. The egg will soak in as it rests. Sprinkle the raspberries over the top.
  • You can either soak overnight, about 8 hours, or at least 45 minutes if you want it right away. Bake in a preheated, 375 degree F oven for abut 40 minutes. Remove, let cool for 5 minutes, cut and then drizzle with your favorite topping such as syrup or powdered sugar.

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