Apple Overnight French Toast Casserole Food

OVERNIGHT APPLE FRENCH TOAST

Steps:

• In a small saucepan, combine the brown sugar, butter and syrup. Cook over medium heat for 5-7 minutes or until thickened. Pour into an ungreased 13x9-in. baking dish. Arrange apples over top., In a large bowl, beat eggs, milk and vanilla. Dip bread slices into the egg mixture 1 minute; place over apples. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 35-40 minutes. Meanwhile, in a small saucepan, combine syrup ingredients; heat through. Serve with French toast.

APPLE CRISP FRENCH TOAST CASSEROLE

Steps:

• For the French toast and caramelized apples: Preheat the oven to 275 degrees F.
• Spread the bread cubes on a large baking sheet and bake until lightly toasted, about 15 minutes. Let cool. Adjust the oven to 350 degrees F.
• Combine the sugar, apple cider and lemon juice in a large, high-sided saute pan and bring to a simmer over medium heat. Stir in the Gala and Granny Smith apples and cook, stirring occasionally, until softened and caramelized, about 15 minutes. Add the apple brandy if using; cook a few minutes longer. Using a slotted spoon, transfer the apples to a bowl (you don't want the apples to be too wet) and let cool. Reserve the apple cooking liquid for serving.
• For the streusel: Mix together the butter, salt and sugar in a large bowl until smooth. Add the flour, oats and cinnamon and mix until well combined. Refrigerate for 15 minutes. Squeeze the mixture in your hands to form larger and smaller clumps.
• For the casserole: Butter a 9-by-13-inch baking dish with some softened butter. Whisk the eggs, yolks, vanilla and cinnamon in a large bowl until smooth. Whisk in the half-and-half, then fold in the cooled apples. Add the bread and stir to coat, pressing down to make sure bread is totally submerged. Let sit for 10 minutes.
• Transfer the apple-bread mixture to the buttered baking dish, pressing down to make sure the top is an even layer. Scatter the streusel evenly over the top. Cover with foil and bake for 30 minutes. Uncover and continue baking until puffed and lightly golden brown, another 30 minutes or so. Remove from the oven and let cool slightly.
• Reheat the reserved apple cooking liquid. (If very thin, simmer briefly over medium heat until reduced to a syrup; if there isn't much, add some apple cider and simmer briefly.) Turn the heat to low and whisk in the cold butter, piece by piece, until emulsified. Serve with the French toast.

OVERNIGHT APPLE FRENCH TOAST CASSEROLE

Steps:

• Preheat the oven to 350°F / 175°C. Lightly oil a 10-inch x 10-inch (25-cm x 25-cm) or a 9-inch x 13-inch (23-cm x 33-cm) baking dish. Set aside.
• Cut the bread into 1 1/2-inch cubes. Set aside in a large mixing bowl.
• In another large mixing bowl, beat the eggs. Whisk in the milk, sugar, vanilla, cinnamon, salt, nutmeg and allspice.
• Pour the egg mixture over the bread. Allow the mixture to sit for about 10 minutes for the bread to soak in the egg mixture. Carefully stir the bread a few times during the time to make sure all the bread pieces are absorbing in the egg mixture. At this point, you can cover the mixing bowl and set it in the refrigerator to soak overnight.
• In the meantime, in a medium bowl, combine the apples and brown sugar. Set aside. If you are making the casserole the night before, you can also do this step the night before and cover and refrigerate the chopped apples.
• While the bread continues to soak in the mixture, prepare the crumble topping. In a medium bowl, mix together the flour, light brown sugar, cinnamon, and sea salt. Rub in the butter pieces with your hands, or cut it in using a pastry blender, until you have a crumbly mixture that resembles wet sand at the playground. Gently mix in the pecans. Set aside.
• Carefully tip the soaked bread into the prepared pan. The egg mix should cover most of the bread, but it is okay if a few pieces of the bread sticks out. Evenly distribute the chopped apples on top. Evenly distribute the crumble on top.
• Bake in the center of the oven for about 1 hour 20 minutes if using a 10-inch x 10-inch square casserole dish, or 1 hour if using a 9-inch x 13-inch pan. The bread pudding is done when the egg mixture is set and no longer runny in the middle. Test it by sticking in a butter knife in the middle to check the texture. If the top of crumble gets too dark before the egg mixture is set, cover with a piece of foil and continue baking.
• Serve the Apple French Toast Casserole warm. Top with icing sugar if desired.

APPLE FRENCH TOAST CASSEROLE

Steps:

• Melt the butter in a large skillet and add apples.
• Cook and stir for 5 minutes.
• Add brown sugar, water, and cinnamon and continue to cook and stir for 10 minutes until apples are tender.
• Spoon mixture into 13x9 baking dish.
• Cover apples with bread slices, making sure to cover the entire surface.
• Trim the bread to fit if you must.
• Beat eggs until foamy, then beat in milk and vanilla.
• Pour egg mixture over the bread slices.
• Cover the dish with plastic wrap and refrigerate overnight.
• In the morning, remove the dish from the refrigerator and let it stand while oven is preheated to 375 F.
• Bake uncovered for 35 minutes, or until bread is golden and firm.
• Let sit 10 minutes before serving.
• To serve on a platter, run a knife around the edges of the casserole, place platter on top of casserole, and carefully flip.
• To serve individually, use a spatula to remove serving, place serving plate on top of serving and carefully flip so apple side is up.

BAKED APPLE FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 7x11-inch baking dish with cooking spray.
• Beat eggs, half-and-half, milk, white sugar, and vanilla extract together in a large bowl; add bread cubes and stir to coat. Let soak until bread is moist, at least 10 minutes.
• Melt butter in a skillet over medium heat. Stir apples and brown sugar into the melted butter to moisten the sugar completely; add cinnamon and cook, stirring regularly, until the apples are warmed yet still firm, 5 to 7 minutes.
• Stir apple mixture into the bread mixture; pour into the prepared baking dish.
• Bake in preheated oven until golden on top and still somewhat soft in the center, 35 to 45 minutes.

APPLE-RAISIN FRENCH TOAST CASSEROLE

Steps:

• Grease a 9x13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples.
• In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminum foil, and refrigerated overnight.
• Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.

OVERNIGHT APPLE FRENCH TOAST RECIPE

Steps:

• Melt butter in a large skillet over medium-high heat and add apples.
• Cook, stirring constantly, for 5 minutes.
• Add brown sugar, water and cinnamon and cook and stir for 10 minutes or until apples are tender.
• Spoon apple mixture into a 9 x 13 inch baking dish sprayed with nonstick cooking spray.
• Place bread slices over apples.
• In a mixing bowl, whisk together eggs, heavy whipping cream and vanilla until well combined.
• Pour egg mixture over the bread slices.
• Cover the dish with plastic wrap and refrigerate overnight (for about 8 hours).
• In the morning, preheat oven to 375 degrees F.
• Bake, uncovered, for 35 minutes or until bread is golden brown.
• Let sit for 5 minutes before serving.
• Serve using a spatula, flipping toast over so the apple mixture is on top.
• Serve with whipped cream, if desired.

APPLE PIE FRENCH TOAST CASSEROLE

Steps:

• Lightly grease a 9x13-inch pan and place French bread cubes in it. Sprinkle the bread cubes with the cinnamon.
• In a medium bowl, whisk together eggs, brown sugar, milk, and vanilla. Pour mixture over bread cubes. Use the back of a spoon to press bread cubes into liquid.
• Spoon apple pie filling evenly on top. Cover and refigerate 1 hour or overnight.
• Remove from refrigerator and heat oven to 350 degrees.
• While oven heats make the streusel. Mix together all ingredients and sprinkle over the casserole.
• Bake for 45 to 50 minutes. Drizzle with caramel sauce and serve.

THE BIG APPLE FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cut bread into cubes, peel and dice apple.
• Spray an 8-inch by 8-inch baking dish with nonstick spray. Place bread cubes evenly along the bottom of the dish.
• Sprinkle diced apple evenly over the bread.
• In a medium-large bowl, combine all other ingredients (cream cheese, soymilk, egg substitute, syrup, butter, cinnamon, and sweetener). If you like your French toast pretty sweet, add an extra packet of sweetener.
• Using a handheld electric mixer set to medium speed, mix until lump-free and smooth. Pour mixture over the bread and apple.
• Make sure bread is soaked in the liquid mixture. If needed, toss lightly to coat.
• Bake in the oven for about 45 minutes, until egg mixture is pretty firm and cooked through. (Be sure not to overcook, as bread may burn.) Let cool slightly and cut into quarters.
• If you like, serve with additional sugar-free syrup for dipping. Dig in!
• tip: Make this at night, store it covered in the fridge, and then reheat in the morning.

BAKED CINNAMON APPLE FRENCH TOAST CASSEROLE

Steps:

• Peel, core, and cut the apples into ¼-inch-thick slices. Heat the butter in a saute pan over medium heat until it starts to foam. Add the apples and cook them until tender, about 10 minutes. Turn off the heat and stir in the brown sugar, cinnamon, and nutmeg. Set aside.
• Lightly toast the bread. Cut the toast slices in half to make triangles. Butter a 9-by-13-inch baking dish, and arrange the bread in two rows, overlapping in the dish.
• Beat the eggs in a medium bowl, then whisk in the sugar, milk, and vanilla to make a custard. Pour the custard over the bread triangles, and spoon the apples over the top. Cover, and refrigerate overnight.
• The next day, preheat the oven to 350°F. Uncover the baking dish and bake for 50 to 60 minutes, until the custard is set and doesn't shimmy when you shake the pan (err on the longer side to ensure its baked through). It will puff up and brown slightly but will deflate a bit as it rests.
• Remove from the oven and let it rest for 10 minutes before serving. Serve it in squares or large spoonfuls with maple syrup, if desired.

APPLE CINNAMON FRENCH TOAST CASSEROLE

Steps:

• Grease a large rectangular baking pan (I use a lasagna casserole dish that's slightly larger than 9-inch by 13-inch) with butter.
• Arrange the slices of French bread in the baking dish so the tops are facing up.
• In a large bowl whisk together the eggs, milk, brown sugar, cinnamon, and nutmeg, and pour the egg mixture carefully over the bread in the casserole dish, making sure to moisten each piece completely.
• Add the chopped apples to the top, along with the pecans, pushing them down slightly into the cracks between the pieces of bread.
• Combine the white sugar and cinnamon in a small bowl and sprinkle it over the casserole.
• Bake immediately at 350 degrees Fahrenheit for about 40 minutes, or cover with plastic wrap and place in the fridge to chill overnight.
• If you choose the overnight method, simply remove the plastic wrap and add the dish to a cold oven. Preheat the oven as normal and when it reaches 350 degrees, set your timer for 40 minutes and bake as normal. The casserole dish will preheat slowly with the oven and this will prevent the dish from cracking. Never place a cold casserole dish in a hot oven!!
• Remove the casserole from the oven and let cool for about 10 minutes before serving. Dust with powdered sugar and garnish with whipped cream and maple syrup when serving.

APPLE OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Grease 9x13" baking dish. Set aside.
• Cut bread into cubes and set aside.
• Melt butter over medium high heat in large skillet until melted.
• Add 3/4 cup brown sugar, 1 teaspoon cinnamon and 1 teaspoon vanilla.
• Stir until mixture thickens a little, then add apples and stir until coated.
• Remove from heat and set aside (let cool).
• In a large bowl, beat eggs.
• Beat in remaining brown sugar, cinnamon and vanilla.
• Add nutmeg, half and half and milk.
• Whisk until blended.
• Add bread cubes and gently stir until bread has soaked up liquid.
• Pour bread mixture into prepared baking dish.
• Pour apple mixture over bread mixture.
• Cover with plastic wrap and refrigerate overnight.
• Preheat oven to 350.
• Remove plastic wrap and bake for 35 minutes.
• In a bowl whisk together flour, cinnamon, nutmeg and brown sugar for streusel.
• Cut in butter using a fork until crumbly.
• Sprinkle mixture over top of baking dish.
• Return to oven for 25-30 minutes until streusel is browned.

OVERNIGHT CINNAMON APPLE BAKED FRENCH TOAST CASSEROLE

Steps:

• Grease a 9×13 inch casserole dish.
• Combine the bread chunks and chopped apples and lay in an even layer in the bottom of the dish.
• In a large bowl, whisk together the remaining ingredients, minus the streusel, and pour evenly over bread. Cover the casserole and store in the fridge overnight.
• When ready to bake the casserole, preheat the oven to 350°F (176°C).
• Bake the casserole uncovered for about 35-40 minutes.
• While casserole bakes, in another bowl, combine the dry ingredients for the streusel. Add the butter and mash into the dry mixture until it forms a crumbly mixture.
• Remove the casserole from the oven and crumble the streusel over the top of the casserole.
• Continue baking casserole for about 5 minutes, or until the streusel is melted over the top.
• Serve the casserole warm with syrup.

MAKE-AHEAD APPLE BUTTER FRENCH TOAST CASSEROLE RECIPE

Steps:

• Cut the bread into 1" cubes. Crusty bread works best.
• In a large bowl, mix together the eggs, milk, vanilla, cinnamon, and apple butter.
• Place the bread in a baking dish and pour the egg mixture over it.
• Cover and refrigerate overnight.
• In the morning, preheat your oven to 350 degrees F uncovered and top with brown sugar.
• Bake for 35 to 45 minutes until golden brown and cooked through.
• Serve with maple syrup, honey, or more apple butter.