Some days there is literally nothing better then breakfast for dinner, and this Cinnamon Raisin French Toast did not disappoint! We even had left overs for breakfast a few days this week before school. I never thought to use cinnamon raisin bread for french toast, but boy was it tasty. I paired this with bacon, cause lets be real any meal you can add bacon to is a bonus! Check out the recipe below and definitely try it!

RICH CINNAMON RAISIN FRENCH TOASTS

INGREDIENTS

• 1-1/2 cups maple-flavored pancake syrup
• 1 vanilla bean
• 1 1 pint = 2 cups pint fresh blueberries
• 4 eggs
• 2 cups heavy whipping cream
• 2 teaspoons vanilla extract
• 1 tablespoon firmly packed brown sugar
• 16 slices cinnamon-raisin bread
• 8 8 tbsp = 1 stick tablespoons Parkay® Original-stick

DIRECTIONS

Pour maple-flavored syrup into small saucepan. Split vanilla bean lengthwise in half; scrape the seeds from inside the pod into the syrup. Add the pod; stir. Bring just to a boil over medium heat, stirring occasionally. Simmer 10 minutes. Remove and discard the vanilla pod. Stir in blueberries. Remove from heat; cover to keep warm.

Preheat oven to 200°F. Beat eggs, cream, vanilla extract and sugar in shallow dish with wire whisk until well blended. Add enough bread to form single layer in dish; let stand 2 minutes, turning frequently.

Meanwhile, melt 2 tablespoons of the Parkay in large skillet over medium heat. Add soaked bread; cook 2 minutes on each side, or until golden brown on both sides. Place on ovenproof serving platter; place in oven to keep warm. Repeat with remaining bread, remaining egg mixture and remaining 6 tablespoons Parkay. Serve topped with the warm blueberry sauce.