Baked French Toast With Streusel Topping And Cranberry Maple Syrup Food

BAKED FRENCH TOAST WITH STREUSEL TOPPING AND CRANBERRY MAPLE SYRUP

Steps:

• Grease an 8-inch cast iron skillet or other round 8-inch pan with the tablespoon of butter. Line the slices of bread in the pan, point side-up. In a bowl, whisk together the eggs, milk, sugar, and vanilla. Pour over the bread slices, making sure every slice is moistened. Cover with plastic wrap and chill in the fridge for at least 2 hours and up to overnight.
• When ready to bake the french toast, preheat oven to 350°F.
• In a medium bowl, combine the flour, brown sugar, cinnamon and salt. Add the butter and use a pastry blender or a pair of knives to cut the butter into the dry ingredients until they are the size of very small peas. (Note: this step can also be done the night before. Store topping in the fridge.)
• Sprinkle the streusel topping over the bread slices. Bake until the topping is golden and the center is set, about 35-40 minutes. Let cool 20 minutes before serving.

CRANBERRY-MAPLE BAKED FRENCH TOAST RECIPE

Steps:

• Beat cream cheese, 1/4 cup sugar, vanilla and cinnamon in large bowl with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Gradually beat in milk.
• Arrange bread on bottom of 13x9-inch baking dish sprinkled with cooking spray; sprinkle with 1 cup cranberries. Pour cream cheese mixture over cranberries. Let stand 15 min.
• Heat oven to 350°F. Bake French toast 40 to 45 min. or until golden brown.
• Meanwhile, bring syrup just to boil in medium saucepan on medium heat. Add remaining cranberries and 2 Tbsp. sugar. Simmer on low heat 10 min., stirring occasionally. Cool slightly.
• Serve French toast topped with cranberry sauce.

BANANA STUFFED FRENCH TOAST WITH STREUSEL TOPPING

Steps:

• In a large heavy skillet, melt the butter over medium heat. Add the 2 Tbsp sugar and water and stir until the sugar dissolves. Continue, stirring until the mixture is foamy, about 2 minutes.
• Add the bananas; cook until the bananas are tender, stirring occasionally, about 5 minutes.
• Transfer to a small bowl and let cool. The bananas can be prepared up to 4 hours ahead.
• Cover and refrigerate for up to 4 hours.
• Preheat oven to 350°F Using a sharp knife, cut a 2-inch long slit in one side of each bread slice, cutting 3/4th of the way through the bread to make a pocket. divide the banana mixture equally among the pockets in the bread.
• In a large bowl, combine the milk, eggs, cinnamon, vanilla and the 1/2 cup sugar. Whisk until blended.
• Pour into a large glass baking dish. Place the bread slices in the egg mixture and soak for 10 minutes, turning several times.
• Put the almonds in a shallow bowl. Using a slotted metal spatula, transfer a slice of the bread to the bowl of almonds and coat both sides with the almonds.
• Place the bread on a large insulated baking sheet or two stacked baking sheets.
• To make the streusel in a small bowl, mix the brown sugar, oats, flour and cinnamon together. Add the butter and rub it in with your fingertips until moist clumps form.
• Sprinkle the topping over the bread.
• Bake until the topping is golden brown and the filling is hot, about 25 minutes.
• If you would like to feeze the french toast, let cool, wrap in aluminum foil and freeze. To reheat, place the foil packages on a baking sheet in a preheated 350°F oven and bake for 15 to 20 minutes. Transfer the toast to warm plates and serve hot, with Maple syrup.

BAKED FRENCH TOAST CASSEROLE WITH MAPLE SYRUP

Steps:

• Slice French bread into 20 slices, 1 inch thick.
• Arrange slices in a generously buttered 9x13-inch baking dish in 2 rows, overlapping slices.
• In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with wire whisk until well blended.
• Pour mixture over bread slices, making sure all are covered evenly with egg mixture.
• Spoon some of the mixture in between the slices.
• Cover with foil and refrigerate overnight.
• The next morning, preheat oven to 350°F.
• Spread praline topping evenly over bread and bake for 40 minutes, until puffed up and lightly golden brown.
• Serve with maple syrup.

STREUSEL TOPPED FRENCH TOAST CASSEROLE

Steps:

• In a bowl, whisk together the eggs, milk, cinnamon, salt, vanilla, and sugar; pour half the mixture into a 13 x 9 inch pan sprayed with nonstick cooking spray.
• Cut bread into slices 1 1/2 inches thick and lay in pan, filling completely.
• Pour remaining egg mixture over top; cover and refrigerate overnight.
• Remove from refrigerator and bring to room temperature, about 30 minutes.
• Bake, uncovered, at 450° for 15 minutes.
• Mix topping ingredients together and sprinkle over casserole, bake for 10 minutes more.