SYRUP ON THE BOTTOM FRENCH TOAST CASSEROLE
This is a make ahead brunch dish that makes its own syrup. Since it's made the day before, it's the perfect holiday recipe!
Provided by Rebecca P.
Categories Breakfast and Brunch Eggs
Time 9h10m
Yield 12
Number Of Ingredients 12
Steps:
- Lightly grease a 9x13-inch casserole dish.
- Combine brown sugar, butter, corn syrup, 1/2 cup whole milk, and 1/8 teaspoon salt in a saucepan over medium heat; cook, stirring constantly, until sugar is dissolved and syrup is smooth, about 5 minutes. Pour syrup into the prepared casserole dish.
- Arrange bread slices atop the syrup layer in the casserole dish.
- Whisk 2 1/2 cups milk, eggs, vanilla extract, and 1/4 teaspoon salt in a bowl; pour milk mixture over bread. Cover casserole dish with plastic wrap and refrigerate 8 hours or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from casserole dish.
- Mix white sugar and cinnamon together in a small bowl; sprinkle mixture over casserole. Cover casserole with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove aluminum foil and continue baking until casserole is cooked through and eggs are set, 25 to 30 minutes. The casserole will be syrupy, but should thicken as it cools.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 50.1 g, Cholesterol 117.9 mg, Fat 17.4 g, Fiber 1 g, Protein 7.8 g, SaturatedFat 9.5 g, Sodium 319.6 mg, Sugar 27.1 g
MAPLE FRENCH TOAST BAKE
This yummy French toast casserole is a breeze to whip up the night before a busy morning. My family loves the richness it gets from cream cheese and maple syrup. -Cindy Steffen, Cedarburg, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Arrange half of the bread cubes in a greased shallow 2-qt. baking dish. Top with cream cheese and remaining bread. In a large bowl, whisk the eggs, milk and syrup; pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. , Cover and bake at 350° for 30 minutes. Uncover; bake 20-25 minutes longer or until golden brown. Serve with additional syrup.
Nutrition Facts : Calories 372 calories, Fat 17g fat (8g saturated fat), Cholesterol 218mg cholesterol, Sodium 464mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 1g fiber), Protein 14g protein.
MAPLE FRENCH TOAST CASSEROLE
When I first served this to family visiting from California, they all wanted the recipe. I'd never had so many compliments on my cooking before! The recipe was originally from my grandmother, given to me on my wedding day.-Melissa Faye Paxton, Clifton Forge, Virginia
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place bread in a greased 2-qt. baking dish; press down gently. Sprinkle with raisins. In a small bowl, beat cream cheese until fluffy. Gradually beat in whipping cream and syrup; mix well. Whisk together the eggs, vanilla, cinnamon and salt; add to cream cheese mixture., Pour evenly over bread; lightly press bread into egg mixture with a spatula. Cover; refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 25 minutes. Uncover; bake 20-25 minutes longer or until center is set and the top is golden brown. Serve with syrup.
Nutrition Facts : Calories 442 calories, Fat 26g fat (14g saturated fat), Cholesterol 283mg cholesterol, Sodium 392mg sodium, Carbohydrate 41g carbohydrate (20g sugars, Fiber 1g fiber), Protein 12g protein.
LAZY OVEN BAKED FRENCH TOAST
When french toast for breakfast is appealing, but making it in the morning isn't. An easy make-ahead French toast in the oven.
Provided by Katie Workman
Categories Breakfast
Time 50m
Number Of Ingredients 11
Steps:
- Grease a 13 by 9-inch baking dish with butter or spray it with cooking spray.
- Place the milk, eggs, sugar, maple syrup, vanilla, cinnamon, and salt in a medium-size bowl and whisk to mix well. Set the milk mixture aside.
- Arrange half of the slices of bread in the prepared baking dish, cutting the bread so that it fits in a solid layer. Pour half of the milk mixture over the bread, then evenly distribute about half of any dried fruit or nuts, if using, on top.
- Repeat, creating a second layer of bread and then pouring the rest of the milk mixture on top and distributing the rest of the fruit or nuts over the bread. Lightly press the bread down into the liquid.
- Cover the baking dish with plastic wrap and refrigerate it overnight. The bread will have absorbed almost all of the milk mixture. Uncover the baking dish and if there are dryer looking pieces on top, take them off and carefully tuck them underneath the bread on the bottom so that the more milk-soaked pieces are now on top (this is messy but it all works out in the baking). Note that any dried fruit sitting on the top of the French toast will get pretty chewy when baked and nuts on top will get toasty; the fruit and nuts that are tucked into the French toast will be softer, so disperse the fruit and nuts as you see fit.
- Preheat the oven to 425°F.
- Bake the French toast, uncovered, until it is puffed and golden, 30 to 35 minutes.
- Let the French toast sit for 5 minutes to firm up a bit, then cut it into squares and serve it hot with your choice of maple syrup, fresh fruit, and/or confectioners' sugar.
Nutrition Facts : Calories 189 kcal, Carbohydrate 23 g, Protein 8 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 135 mg, Sodium 249 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
BAKED FRENCH TOAST CASSEROLE
This is very good and the topping is out of this world. You won't even need syrup. Since it is made the night before, it is a great recipe for guests.
Provided by Chef likestocook
Categories Breakfast
Time 42m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Place sliced bread in 2 large baking pans that have been sprayed with PAM.
- Mix eggs, half and half, milk, sugar, vanilla, and spices.
- Pour over bread.
- Refrigerate overnight.
- The next morning combine the last 3 ingredients and put on top.
- Sprinkle with cinnamon and nutmeg and bake at 350 for 30 minutes or until done.
FRENCH TOAST CASSEROLE
Baked French Toast Casserole is an easy and delicious breakfast idea, perfect for busy mornings or holidays. Make it overnight or on the spot!
Provided by April Woods
Number Of Ingredients 10
Steps:
- Tear or cut bread into bite sized pieces. Place in a 9×13″ casserole dish.
- In a large bowl whisk together eggs, vanilla, cinnamon, nutmeg, brown sugar, and milk.
- Pour batter over bread and mix well, making sure everything is wetted.
- In a small bowl, mix ingredients for topping. Sprinkle over casserole.
- Bake in a 350 degree oven for about 45 minutes, until baked through and browned on top.
Nutrition Facts : ServingSize 246 g
BAKED CREAM CHEESE FRENCH TOAST CASSEROLE
This baked cream cheese french toast casserole is stuffed with sweet cream cheese and topped with a brown sugar crumble topping. It's a wonderful recipe for a brunch or breakfast gathering because you can prep the casserole the night before.
Provided by Sally
Categories Breakfast
Time 9h25m
Number Of Ingredients 13
Steps:
- Grease a 9×13 inch or any 3-4 quart oven-safe dish with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread half of the cubes into the prepared baking pan.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the room temperature cream cheese on medium-high speed until completely smooth. Beat in the confectioners' sugar and 1/4 teaspoon vanilla extract until combined. Drop random spoonfuls of cream cheese mixture on top of the bread. Layer the remaining bread cubes on top of cream cheese. (I like to make sure some cream cheese is still exposed on top just for looks.) Set aside.
- Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla together until no brown sugar lumps remain. Pour evenly over the bread. Cover the pan tightly with plastic wrap and refrigerate for at least 3-4 hours and up to 24 hours. Overnight is best.
- Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
- Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold cubed butter with a pastry blender or two forks. Sprinkle the topping evenly over the soaked bread.
- Bake uncovered for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Drizzle with optional maple syrup or dust with confectioners' sugar. Serve warm.
- Cover leftovers tightly and store in the refrigerator for 2-3 days.
MAPLE FRENCH TOAST
Make and share this Maple French Toast recipe from Food.com.
Provided by love4culinary
Categories Breads
Time 17m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- First allow your sliced bread to sit at room temperature for approximately 1 hour to allow the surfaces to dry out.
- In a wide bowl, beat your eggs with your maple syrup until the mixture is slightly thickened.
- Beat in the milk, vanilla, nutmeg and salt.
- Place your bread slices in the mixture and allow them to soak in the mixture for approximately 5 minutes until saturated well.
- Next you will want to preheat your skillet over medium heat and add 2 Tablespoons of butter.
- Once your butter has melted reduce your heat to medium-low and saute bread slices for about 5-6 minutes per side, making sure that you flip each slice over every 2 minutes or so to make sure that they brown evenly.
- You may have to cook in 2 batches if you use a smaller skillet.
- Sprinkle with confectioners' sugar, and place random berries around the plate for a nice look and tasty meal.
MAPLE GLAZED FRENCH TOAST CASSEROLE
A rich, fluffy French toast casserole that you can make the night before. Perfect for a crowd and easy to adapt to your own flavors.
Provided by Lactaid
Categories Trusted Brands: Recipes and Tips LACTAID®
Time 9h5m
Yield 8
Number Of Ingredients 11
Steps:
- Spray a 9 X 13-inch pan with cooking spray.
- Spread half of the French bread cubes onto the bottom of the 9x 13 pan. Sprinkle with half of the raisins. Cover with remaining bread cubes. Sprinkle remaining raisins on top.
- Mix eggs, 3 cups Lactaid® whole milk, 1 teaspoon cinnamon, white sugar, and vanilla together in a large bowl with an electric mixer until ingredients are well blended, 2 to 3 minutes. Pour over bread mixture in pan.
- Gently press down bread so it is slightly covered by the liquid. Cover with plastic wrap and put in the refrigerator overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove plastic from casserole and place in the oven. Bake uncovered until set and top is golden brown, about 45 minutes.
- Whisk powdered sugar, 1/4 teaspoon cinnamon, maple syrup, and 1 tablespoon Lactaid® milk together in a bowl. If too think, add a bit more milk. Glaze should be thick but liquid enough to drizzle.
- Drizzle glaze over warm casserole. Allow glaze to thicken and set before serving, about 10 minutes.
Nutrition Facts : Calories 450 calories, Carbohydrate 77.2 g, Cholesterol 199.6 mg, Fat 9.2 g, Fiber 2.2 g, Protein 16.6 g, SaturatedFat 3.8 g, Sodium 490.5 mg, Sugar 41.8 g
BAKED FRENCH TOAST CASSEROLE W/ MAPLE SYRUP
Categories Egg Breakfast Kid-Friendly
Number Of Ingredients 18
Steps:
- *slice bread into 20 slices(1-inch each) * arrange slices in a generously buttered 9x13 dish, in two rows-layered on top of each other-overlapping *In large bowl, combine eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg, and salt...Beat with beater or wisk *Pour mixture over bread and make sure it covers evenly-use spoon to get between pieces of bread *cover w/foil and put in fridge overnight... NEXT DAY: *preheat oven to 350 PREPARE PRALINE TOPPING *Combine the following and blend well... 1/2 pound (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans 2 Tbls light corn syrup 1/2 tsp cinnamon 1/2 tsp nutmeg *spread Praline topping generously over the bread and bake for 40 minutes...
CINNAMON BAKED FRENCH TOAST
Ree Drummond's cinnamon baked French toast from Food Network is topped with cinnamon, nutmeg and bright blueberries.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 13h
Yield 12 servings
Number Of Ingredients 16
Steps:
- For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
- For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
- When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
- Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.
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MAPLE FRENCH TOAST CASSEROLE - MESS FOR LESS
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5/5 (6)Calories 287 per servingCategory Breakfast
- Preheat the oven to 350 degrees. Spray an 8x8 or 9x9 casserole pan with nonstick cooking spray.
MAPLE-CINNAMON BAKED FRENCH TOAST - MY FOOD AND FAMILY
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- Dip bread in cream cheese mixture, turning to evenly moisten each slice; place in large shallow casserole or bowl. Top with remaining cream cheese mixture. Refrigerate at least 1 hour or up to 24 hours.
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CARDAMOM BAKED FRENCH TOAST - FOOD & WINE
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3/5 (2)Category Breakfast Bread
- Preheat oven to 325°F with racks in middle and lower third positions. Place milk and peppercorns in a large saucepan; bring milk just to a boil over medium-high. Remove from heat; let steep 30 minutes. Pour through a fine-mesh strainer into a bowl; discard solids.
- Whisk together eggs, egg yolks, salt, 1/2 cup of the granulated sugar, and 1/4 teaspoon of the cardamom in a separate large bowl until smooth. Slowly pour strained milk into egg mixture, whisking constantly until combined. Set aside until ready to use.
- Stir together softened butter and remaining 2 tablespoons granulated sugar and 1/2 teaspoon cardamom in a small bowl until combined. Spread mixture evenly over both sides of bread slices (it’s OK if bread isn’t completely covered in butter). Arrange bread slices evenly on 2 rimmed baking sheets. Bake in preheated oven until bread is dry to the touch and golden brown, about 20 minutes, flipping bread slices and rotating baking sheets between top and bottom racks halfway through cook time. Remove from oven.
- Cut toasted bread slices in half. Grease a 13-x 9-inch broiler-safe baking dish with softened butter. Arrange bread slices, slightly overlapping, in prepared baking dish. Pour egg-milk mixture over bread; press bread into liquid until completely moistened. Cover and chill at least 8 hours (or up to 12 hours).
BAKED FRENCH TOAST CASSEROLE - OVERNIGHT OR BAKE NOW
From kristineskitchenblog.com
4.8/5 (6)Total Time 1 hrCategory BreakfastCalories 317 per serving
- Lightly spray a 9x13-inch baking dish with cooking spray. Place the bread cubes in an even layer in the dish.
- In a large bowl, whisk together the eggs, milk, 1 tablespoon pure maple syrup or brown sugar, cinnamon, vanilla and salt. Pour the mixture evenly over the bread in the dish.
- In a small bowl, stir together the melted butter, maple syrup or brown sugar and cinnamon. Drizzle over the casserole.
- At this point, you can refrigerate the casserole overnight (covered) and bake in the morning, or let it rest for 20-30 minutes (in the refrigerator) and then bake right away.
FRENCH TOAST BAKE WITH CREAM CHEESE & MAPLE SYRUP | KID ...
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FRENCH TOAST CASSEROLE - SUGAR SPUN RUN
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4.9/5 (8)Calories 407 per servingCategory Breakfast
- Combine melted butter, maple syrup, vanilla extract, ground cinnamon, and salt in a large bowl and whisk until well-combined.
BAKED FRENCH TOAST CASSEROLE - FAST FOOD BISTRO
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5/5 (2)Total Time 1 hrCategory Baked GoodsCalories 247 per serving
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4.9/5 (24)Total Time 1 hrCategory BreakfastCalories 564 per serving
- Melt butter in a small pot over low heat. (Alternatively, melt in a microwave safe bowl in the microwave in 15 second increments, stirring in between, until melted.)
- Add 1 cup brown sugar, mixing well to combine. (If on the stove, let simmer for 1 minute to slightly dissolve the sugar.)Pour mixture into prepared dish and spread out to evenly coat.
OVERNIGHT FRENCH TOAST CASSEROLE WITH BOURBON-MAPLE SYRUP ...
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4/5 (1)Category CasseroleServings 6Total Time 1 hr
- Stir together brown sugar, melted butter, and 1⁄4 cup of the maple syrup. Spread mixture into a 13- x 9-inch baking dish lightly coated with cooking spray. Sprinkle with 3⁄4 cup of the pecans. Arrange baguette slices evenly on top.
- Whisk together next 5 ingredients and 1 teaspoon of the vanilla. Pour over baguette slices. Cover; chill 8 hours.
- Preheat oven to 350°F. Remove baking dish from refrigerator; let stand at room temperature 10 minutes. Bake, uncovered, until golden brown and set, about 35 minutes.
- During final 10 minutes of baking, combine bourbon and remaining 3⁄4 cup maple syrup and 1⁄4 teaspoon vanilla in a saucepan. Cook over low, stirring, until warm, 2 minutes. Remove from heat; cover pan.
FAVORITE OVERNIGHT FRENCH TOAST BAKE - FIT FOODIE FINDS
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4.9/5 (17)Total Time 12 hrs 55 minsCategory BreakfastCalories 398 per serving
- Use a knife to chop your sourdough into bite-sized pieces around 1 to 1.5-inches wide. If your sourdough is fresh from the bakery, it might be easier to tear the pieces apart with your hands. Transfer bread into casserole dish.
MAPLE FRENCH TOAST CASSEROLE RECIPE | MYRECIPES
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Servings 8Total Time 1 hr 38 mins
- Remove the inner pot of a 6-quart Instant Pot® from the cooker, and coat with cooking spray. Place bread in pot.
- Combine eggs and next 5 ingredients (through cloves) in a large bowl. Add milk, stirring with a whisk until blended. Pour milk mixture over bread in pot, pressing gently with a spoon to coat all bread pieces.
- Tear off a 10 1/2-inch-long piece of aluminum foil; lay foil on top of inner pot, gently smoothing it down the side of the pot. Trim pointed corners even with the rest of the foil, and tightly tuck it in under the rim.
- Cut 1 (1 1/4-inch-long) slit in foil about 1 inch from edge with a thin, sharp knife. Cut a second 1 1/4-inch-long slit parallel to and about 1 inch to the inside of the first. Repeat this procedure 3 times, creating 2 concentric slits in foil at intervals of 12, 3, 6, and 9 o'clock. Set inner pot inside cooker.
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