A century of Sun-Maid

ANNIVERSARY • For 100 years, Sun-Maid has been bringing raisins — and that classic Raisin Cinnamon Swirl Bread — to consumers. As part of their centennial, they’ve come up with some new recipes and given a facelift to their first French toast recipe, published in Recipes with Raisins in 1926.

This version uses bananas and cream cheese to make for a luxurious breakfast or brunch.

Sun-Maid Raisin Bread Banana French Toast Bake

8 slices raisin bread 2 medium bananas, cut in 1/4-inch (5-mm) slices 1 cup (250 mL) milk 4 oz (125 g) softened cream cheese 3 eggs 1/3 cup (75 mL) sugar 3 tbsp (45 mL) all-purpose flour 2 tsp (10 mL) vanilla extract icing sugar, optional

Preheat oven to 350F (180C).

Place flour slices of raisin bread in a single layer in a buttered 9-inch (2.5-L) baking dish. Top with bananas and remaining four slices of bread. Blend milk, cream cheese, eggs, flour, sugar and vanilla in a blender or food processor until smooth. Pour over raisin bread. Let stand 5 minutes or refrigerate overnight.

Bake 40 to 45 minutes (50 to 55 minutes if refrigerated) until set and top is toasted. Let stand 10 minutes. Cut French toast into diagonal halves and remove with spatula. Dust servings with icing sugar, if desired.