8 slices cinnamon-raisin bread
1/4 cup unsalted butter, melted
4 eggs 2 cups whole milk
1 cup half-and-half
1/3 cup honey
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1. Coat 13x9-inch (3-quart) shallow glass or ceramic baking dish with cooking spray. Lightly brush raisin bread with melted butter; arrange in two slightly overlapping rows in baking dish.
2. Whisk eggs in large bowl until blended. Whisk in all remaining ingredients until combined. Gently pour over bread, pressing down lightly with back of spatula until bread no longer floats up. Cover and refrigerate overnight.
3. Heat oven to 350°F. Bake, uncovered, 45 minutes or until bread is golden brown, custard is set and knife inserted in center comes out moist but clean. Let stand 10 minutes before serving.
PER SERVING: 565 calories, 30 g total fat (16 g saturated fat), 16.5 g protein, 60 g carbohydrate, 250 mg cholesterol, 305 mg sodium, 2.5 g fiber