7 Irresistible Ways to Use Leftover Cinnamon Raisin Bread

A loaf of cinnamon raisin bread is a terrible thing to waste. So, instead of throwing your leftovers in the trash, use them to make something new and delicious — like French toast, bread pudding, or muffins. No matter what you’re looking for, you’ll find mouthwatering inspiration in this collection of our best ways to use cinnamon raisin bread.

Raisin Bread French Toast Casserole

“This raisin bread casserole tastes good for breakfast, just like French toast. It’s easy to make, too. Serve warm with maple syrup on top.” —gingem

Rum Raisin Bread Pudding with Warm Vanilla Sauce

“This easy bread pudding and vanilla sauce recipe combines my favorite things in the world: bread pudding, apples, raisins, vanilla, and rum! The sauce thickens atop the bread pudding, providing an attractive and delicious glaze. We never have leftovers!” —CHICAGOCOOKS22

Cinnamon French Toast Bake

“This fabulous cinnamon-raisin French toast recipe should be prepared the night before baking. It’s always a hit with friends and family and is best served with something salty on the side such as bacon or sausage.” —Olivia77

Apple Raisin French Toast Strata

“This apple raisin French toast strata is a simple but elegant way to make breakfast fast. Put it together the night before, then bake it while you shower. Serve with lots of extra maple syrup!” —TerrieS

Orange French Toast Bake

Pat Bernitt

“This orange French toast bake is a fresh twist on a breakfast classic that is bursting with subtle citrus flavor, a perfect recipe if you’re feeding a large group. You’re not standing at a stove frying French toast, and everything comes out of the oven, hot and ready to serve at once.” —Pat Bernitt

Raisin Bread Pudding I

“Very warm and delicious desert!” —Mrs. CJR

Cinnamon-Raisin French Toast Muffins

Bibi

“These tasty cinnamon-raisin French toast muffins are a great way to serve French toast, leaving plenty of room on the plate for some fresh fruit and maybe a slice of bacon on the side. They are tender and moist on the inside, just like French toast, but with a little crunch on the top from the streusel.” —Brenda Venable

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