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Cinnamon Raisin Bread

. Posted in Paganini's Pantry

Makes: 1 (1lb.) loaf


2 tsp. granulated sugar
2 tsp. instant yeast
1/2 cup whole milk, scalded and skimmed
1 tsp. ground cinnamon
1 Tbsp. unsalted butter, room temperature
1 egg
1 cup raisins, soaked in water and drained
2 cups bread flour
1 tsp. salt


Take heated milk (no hotter than 100°) and mix in sugar and yeast.  Let sit aside for 5 minutes to activate yeast.

Place yeast mixture into a large mixing bowl.  Add butter, egg, cinnamon, and raisins and mix to combine thoroughly.

Sift together flour and salt and mix into the egg mixture until forms a dough.  You can add more flour if needed.

Allow mixture to proof in a warm dry place until doubled in size.  Preheat oven to 350°.

Knead dough into a greased bread loaf pan and bake at 350° until done.

Cool completely before slicing for French toast.


Stuffed Raisin Bread French Toast

Serves 4

Toast batter:
2 eggs
1 cup whole milk
1/2 cup sugar
1 tsp. ground cinnamon
1 tsp. pure vanilla extract

 Cream cheese filling:
1 1/2 cups cream cheese
2 Tbsp. orange juice
2 Tbsp. powdered sugar
1/2 cup orange marmalade


In a baking dish, mix together batter ingredients. Set aside.

In a food processor, combine cream cheese mixture until fully incorporated and smooth.

Slice loaf of raisin bread into eight thick slices. With a sharp knife cut half way into the bread horizontally.  Spread cream cheese filling into bread and close back up. 

Dip bread into batter and allow to soak up batter for 5-10 seconds on each side. 


Heat a large skillet or griddle with a small amount of butter or non-stick spray.  Cook bread on both sides 2-3 minutes until golden brown.

Serve warm with maple syrup or whipped cream.

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