Cinnamon Raisin French Toast with Date-Nut Butter

This French toast starts with cinnamon raisin bread and layers even more spice on top through a custard soak with cinnamon, nutmeg, and vanilla. The buttermilk in the egg mixture adds a subtle tang that keeps the sweetness in check and helps the coating brown beautifully.

Soaking the bread until it’s saturated but not falling apart is the balance to strike. You want the custard to reach the center of each slice so there are no dry pockets, but oversaturated bread disintegrates in the pan. Cinnamon raisin bread holds up better than plain white because it’s denser and the raisins add structure.

Cooking in butter over medium heat gives you a crisp, golden crust on both sides. About five minutes total, flipping once. The sugar in the custard caramelizes against the hot butter, building that gorgeous brown exterior.

Kitchen Tips

• Use day-old bread if possible. Slightly stale bread absorbs the custard better without getting soggy.
• Medium heat is key. Too high and the sugar in the custard burns before the inside cooks through.
• Keep finished slices warm on a baking sheet in a low oven while you cook the second batch.
• The date-nut butter takes this over the top, but real maple syrup is a fine substitute.

Variations

• Use challah or brioche instead of cinnamon raisin bread for a richer, more custardy result.
• Add a tablespoon of orange zest to the custard for a citrus-spiced twist.
• Top with sliced bananas and a drizzle of warm honey instead of powdered sugar.