French Bread Egg Casserole Food

FRENCH TOAST CASSEROLE

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. , Cover and bake until a knife inserted in the center comes out clean, 45-50 minutes. Let stand for 5 minutes. Serve with maple syrup if desired.

EASY FRENCH TOAST CASSEROLE

Steps:

• Grease a 9x12-inch baking dish.
• Stir 1 cup brown sugar and butter together in a saucepan over medium-low heat until butter melts and sugar dissolves into butter, 2 to 4 minutes. Pour into prepared baking dish and spread a 1 1/2- to 2-inch layer of bread pieces over the top.
• Beat milk, eggs, and vanilla extract together in a bowl; pour milk mixture over bread into the baking dish and move bread as necessary to ensure all bread is absorbing liquid. Sprinkle cinnamon over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 450 degrees F (230 degrees C). Remove and discard plastic wrap from baking dish and sprinkle remaining brown sugar over the top of the bread mixture.
• Bake in the preheated oven until browned and bubbling, about 30 minutes.

OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Pour melted butter into an 11x15-inch baking dish. Sprinkle brown sugar and cinnamon over the butter and top with bread slices, making sure slices are placed close together.
• Mix milk, eggs, and vanilla extract in a bowl until thoroughly combined; pour over bread in the baking dish. Cover with aluminum foil and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place the covered casserole in the preheated oven and bake for 30 minutes. Uncover, and bake until puffed and lightly golden, about 15 minutes more.

PANETTONE FRENCH TOAST CASSEROLE

Steps:

• Arrange bread in overlapping layers in a 2 1/2-to 3-quart baking dish. In a large bowl, whisk together eggs, milk, vanilla, salt, cinnamon, and nutmeg until thoroughly combined. Pour egg mixture evenly over bread; press with palms to fully submerge. Cover and let stand at room temperature 1 hour.
• Preheat oven to 350 degrees. Bake until puffed, golden brown on top, and set, 45 to 50 minutes (if browning too quickly, tent with foil). Let stand 10 minutes, then serve, dusted with confectioners' sugar and drizzled with maple syrup.

BREAKFAST CASSEROLE

Steps:

• Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well.
• Place bread cubes in a lightly greased 9" X 13" baking pan.
• Sprinkle bread evenly with cheese, and top with sausage (or ham).
• Whisk together eggs, milk, salt, pepper, dry mustard and Worcestershire sauce and pour evenly over sausage mixture.
• Cover and chill casserole for 8 hours (may be frozen at this point, and thawed before cooking).
• Let stand at room temperature 30 minutes.
• Bake at 350 degrees for 45-50 minutes, or until set.
• Let stand 5 minutes before serving.

EASY BREAKFAST EGG CASSEROLE

Steps:

• Heat oven to 350°F.
• Grease a 13x9-inch baking pan; place bread in the bottom and sprinkle with sausage and cheese.
• Beat eggs, milk, salt and pepper with a whisk; pour over the bread mixture.
• Bake 40-45 minutes or until eggs are set in the center and lightly browned.

FRENCH BAGUETTE CASSEROLE

Steps:

• In a medium stockpot, bring 1 & 1/2 cups water to a boil. Add spinach, cooking 2 minutes. Drain in colander; press out any remaining water by placing spinach in a cotton, kitchen towel and squeezing out moisture. Chop roughly and set aside.
• On an angle, cut French baguette bread into 1/2″ thick slices. Using a basting (or pastry) brush, lightly oil both sides of each slice with olive oil. Spray your favorite casserole dish (13×9x2″ or 11×9x3″) with non-stick cooking spray, and line the bottom of dish (and sides if necessary) with the prepared bread, slightly layering and overlapping the slices.
• Over medium heat, warm a few tablespoons of olive oil in a large skillet. Add the onion and saute until fragrant, about 40 seconds. Add sliced mushrooms and cook 5 minutes more, stirring frequently. Add ground cumin and spinach, stirring to combine.
• Layer cooked onion/mushroom/spinach mixture over the bread, spreading evenly. Layer shredded Gruyere over the vegetables, spreading evenly. In a medium-sized bowl, whisk eggs and milk with salt and pepper to taste. Gently and evenly, pour egg mixture over the layered bread and vegetables in casserole dish. Cover and place in refrigerator for at least 1 hour to let the custard mixture absorb into the bread.
• After 1 hour, preheat oven to 375 degrees F and remove casserole from refrigerator. Uncover and bake for approximately 40-45 minutes, or until cheese begins to turn golden brown and just crispy. Knife inserted near center should come out moist, but relatively clean.
• Remove from oven, allow casserole to cool slightly, then cut into portions for serving. If desired, garnish individual portions with a pinch of ground nutmeg. Serve warm with green salad or fresh fruit.