THE BEST FRENCH TOAST CASSEROLE
There's no need to get up early on the weekend to make brunch for a crowd. With this rich, custardy French toast casserole, nearly all the prep is done in advance. Simply assemble and refrigerate overnight. About an hour before brunch time, just pop it into the oven. Whip up a fast and easy banana-caramel topping and bask in the praise of your well-fed guests.
Provided by Food Network Kitchen
Categories main-dish
Time 9h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Butter a 9-by-13-inch baking dish.
- For the casserole: Trim the ends from 1 loaf day-old brioche (about 1 pound) and cut into ten 1-inch thick slices. Cut each slice in half diagonally to make two triangles from each piece. (If the bread is fresh, dry it out a bit. Place the slices in a single layer on a baking sheet and bake at 300 degrees F for 10 minutes, flipping halfway through.)
- Whisk together the eggs, cream, milk, brown sugar, vanilla, cinnamon, nutmeg and 1/4 teaspoon salt in a large bowl until well blended. Dip each triangle of bread in the custard, lightly coating each side. Shingle the pieces in the prepared pan, overlapping slightly.
- Pour any remaining custard over the bread slices. Cover the dish with plastic wrap and place in the refrigerator for at least 6 hours or up to overnight.
- When ready to bake, preheat the oven to 350 degrees F. Remove the casserole from the refrigerator and let rest 15 to 20 minutes at room temperature before baking. Remove the plastic wrap and bake until the casserole is golden and puffed and the custard is set, 45 to 50 minutes.
- For the topping: bring the butter, sugar and syrup to a boil in a medium nonstick skillet over medium-high heat. Cook until the butter is melted and the mixture is begins to thicken, about 2 minutes. Add the vanilla, a pinch of salt, and the walnuts, stirring to coat. Turn off the heat and add the sliced bananas, stirring to coat evenly. Spoon the desired amount of the banana-syrup mixture over the casserole and serve any additional on the side.
CUSTARD BUTTERCREAM
Custard buttercream (German buttercream) is a very rich buttercream icing made with the addition of custard. You can change it up by adding different flavors or liquor. This is my basic time-tested recipe for decorating cakes and cupcakes. Makes enough buttercream for one 3 to 4 layer cake or 24 cupcakes.
Provided by LenaM
Categories Desserts Frostings and Icings Buttercream
Time 1h25m
Yield 24
Number Of Ingredients 6
Steps:
- Beat egg with a fork in a small, heavy saucepan. Mix in sugar and milk. Heat on medium-low heat, whisking constantly, until it just starts to boil. Continue beating rapidly until mixture thickens to a thin custard consistency. Remove from heat and cool completely, about 1 hour.
- Beat butter in a bowl with an electric mixer until light and creamy, about 5 minutes. Add cooled custard, 1 to 2 tablespoons at a time, beating well after each addition. Beat in rum and vanilla extract. Keep beating until buttercream is very light and fluffy.
Nutrition Facts : Calories 130.1 calories, Carbohydrate 8.6 g, Cholesterol 35.3 mg, Fat 10.5 g, Protein 0.5 g, SaturatedFat 6.6 g, Sodium 6.4 mg, Sugar 8.6 g
FRENCH TOAST CUSTARD
Steps:
- Brush both sides of bread with butter; place in a greased 13x9-in. baking dish. In a large bowl, beat eggs and yolks. Add milk, cream, sugar, vanilla and nutmeg; mix well. Pour over the bread slices. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking. , Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Cool 10 minutes before serving. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 310 calories, Fat 21g fat (12g saturated fat), Cholesterol 185mg cholesterol, Sodium 240mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 8g protein.
FRENCH TOAST
Soaked in a creamy custard sweetened with honey, this comforting and easy French toast is best served with a hefty drizzle of maple syrup. In France, they call this pain perdu, or "forgotten bread." I suspect this dish really was invented in France because the ubiquitous baguette is composed of nearly fat-free or "lean" dough, which goes stale very quickly. Oh, and to make extra-crunchy French toast, dredge the battered bread in crushed cornflakes or Frosted Flakes before cooking. You're welcome. This recipe first appeared in Season 7 of Good Eats. Photo by Lynne Calamia
Provided by Level Agency
Categories Breakfast
Time 35m
Number Of Ingredients 7
Steps:
- In a medium-size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before, just be sure to refrigerate the mixture overnight. When ready to cook, pour custard mixture into a pie pan and set aside.
- Heat oven to 375ºF. Dip bread into custard mixture, allow to soak for 30 seconds on each side, and then remove to a wire rack set inside a half sheet pan, and allow to sit for 1 to 2 minutes. Meanwhile, line a second half sheet pan with a wire rack and set aside. If using Frosted Flakes, coat the soaked and rested bread before cooking.
- Over medium-low heat, melt 1 tablespoon of butter in a 10-inch saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, 1 to 2 minutes per side. Remove from pan and place on a rack-lined half sheet pan in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream, or fruit.
MAPLE CREAM CHEESE FRENCH TOAST CASSEROLE
Plan ahead this needs to be refrigerated for a minimum of 8 hours or overnight. I tossed the bread cubes with a couple teaspoons of cinnamon before placing in the baking dish, but that is optional, if you prefer a less sweeter taste just omit the white sugar completely --- this is *very* good!
Provided by Kittencalrecipezazz
Categories Breakfast
Time 8h50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place the bread cubes in a buttered 13 x 9-inch baking dish.
- In a bowl beat the softened cream cheese with sugar at medium speed with an electric mixer until smooth and well combined.
- Add in eggs one at a time mixing well after each addition.
- Add in milk, half and half cream, maple syrup and vanilla; beat until well combined.
- Pour the cream cheese mixture over the bread cubes in the baking dish, using a fork or spoon gently lift the cubes so that they coat evenly with the egg mixture.
- Cover with plastic wrap and refrigerate for 8-24 hours.
- Next morning set oven to 375°F.
- Remove the dish from the fridge and let sit out at room temperature for 30 minutes.
- Bake uncovered for about 45-50 minutes or until set and a golden brown colour.
- Sprinkle with powdered sugar and serve with maple more maple syrup.
- Delicious!
CREAMY CUSTARD FRENCH TOAST BAKE
What can be better than making your favorite treat even richer and creamier? Our Creamy Custard French Toast Bake is a recipe you've just got to try.
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix dry pudding mix and milk in medium saucepan. Bring to full boil on medium heat, stirring constantly. Remove from heat. Add cream cheese spread; mix until blended. Cool 10 min.
- Meanwhile, spray 13x9-inch baking dish with cooking spray. Cover bottom of prepared baking dish with 5 toast slices, cutting as necessary to fit; brush with half the butter and sprinkle with half the cinnamon sugar.
- Whisk eggs in large bowl. Add pudding mixture; mix well. Pour half the pudding mixture over toast. Top with remaining toast; brush with remaining butter and sprinkle with remaining cinnamon sugar. Top with remaining pudding mixture; let stand 15 min.
- Bake 30 min. or until knife inserted in center comes out clean and edges are lightly browned. Cool 10 min. Sprinkle with powdered sugar.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
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