French Toast Strata Sherry And Jim Rougeux Food

FRENCH TOAST STRATA

Steps:

• Preheat oven to 325 degrees F. Coat a 13 X 9-inch casserole dish with cooking spray and set aside. Cut baguette into 1/2-inch cubes and spread along the bottom of the dish. In a large bowl, combine eggs, buttermilk, maple syrup, vanilla extract, cinnamon, and nutmeg. Mix well and pour over bread. Cover with plastic wrap and press down lightly, so the bread absorbs the egg mixture. Refrigerate at least 2 hours (or overnight) before baking. Bake for 45 minutes, or until eggs are set. When removed from oven, sprinkle with brown sugar and let stand for 10-15 minutes before serving.

FRENCH TOAST STRATA

Steps:

• Grease a 9x13x2 rectangular baking dish.
• Place half the bread cubes in the dish.
• Sprinkle with cream cheese cubes and then remaining bread cubes.
• Combine eggs, cream, melted butter and syrup.
• Mix well and pour over bread and cheese cubes.
• Using a spatula, press layers down to moisten.
• Cover with plastic wrap and refrigerate for 2 hours, or overnight.
• Remove plastic wrap and bake uncovered for 35- 40 minutes at 350ºF, or until set and golden brown.
• Let stand about 10 minutes before cutting.
• Top with your favorite syrup, or apple cider syrup (see database), or a big dollop of whipped cream.

SIMPLE FRENCH TOAST STRATA

Steps:

• Grease a 3 quart rectangular baking dish.
• Place half of the bread cubes in the dish. Top with cream cheese.
• cubes and remaining bread cubes.
• Combine eggs, milk, melted margarine or butter, and maple syrup in a.
• blender container or mixing bowl. Process or beat with.
• a rotary beater until well combined.
• Pour egg mixture evenly over the bread and cheese cubes. Using a.
• spatula, lightly press layers down to moisten.
• Cover with plastic wrap and refrigerate for 2 to 24 hours.
• Remove plastic wrap from baking dish. Bake, uncovered,.
• in a 325 oven for 35 to 40 minutes or until center.
• appears set and the edges are lightly golden. Let.
• stand about 10 minutes before serving.
• Serve with syrup.

CLASSIC FRENCH TOAST

Steps:

• Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
• Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.
• Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.

STUFFED FRENCH TOAST STRATA WITH ORANGE SYRUP

Steps:

• FOR FRENCH TOAST ~ Spray 13"x9" baking dish with cooking spray.
• Toast 6 slices of the bread, then place in pan.
• Spread each slice of toast evenly with cream cheese & marmalade.
• Butter remaining bread slices, then place them butter-sides up on toast.
• In a medium bowl, with wire whisk, beat eggs, milk & vanilla until blended, then pour over bread.
• Cover with aluminum foil & refrigerate at least 6 hours or overnight.
• When ready to proceed, preheat oven to 350 degrees F.
• Uncover & bake 35-45 minutes or untild eep golden brown & slightly puffed.
• Cut into slices, & place on individual serving plates.
• FOR ORANGE SYRUP ~ In small microwavable bowl, mix corn syrup & OJ concentrate.
• Microwave uncovered on high about 1 minute or until heated.
• Spoon over French toast & enjoy!

OVERNIGHT MARMALADE FRENCH TOAST BRUNCH CASSEROLE

Steps:

• Butter a 13 x 9-inch baking dish.
• Spread softened butter lightly over each slice of bread.
• Arrange 12 bread slices buttered side down overlapping slightly in the baking dish.
• Spread the room temperature marmalade over the bread slices.
• Top with remaining bread slices buttered side down.
• In a bowl whisk together the milk with sugar, vanilla, nutmeg and eggs until well combined then pour over the bread.
• Cover and refrigerate for 8-24 houres.
• When ready to bake set oven to 375 degrees.
• In a small cup or bowl mix together the 1-2 tablespoons sugar with cinnamon and nuts, then sprinkle on top of the bread.
• Bake for about 45-60 minutes or until golden brown and set.
• Let stand for 10 minutes before serving.
• Sprinkle the nuts over the casserole.

KATSUDON

Steps:

• Prepare rice, set aside to keep warm.
• Simmer onions, broth, mirin, soy, and seasonings in a large pan over low heat for 15 minutes.
• Meanwhile beat the eggs in a large bowl.
• Mix flour, salt and pepper in a plate and pour panko in another plate.
• Dredge pork in flour, dip into eggs, dip into panko--- then dip into eggs again and back into panko. Double dipping insures a nice crust.
• Cook in oil until browned on both sides, drain on paper towels.
• Dip cutlets into broth, warm for 1 minute, slice and serve over rice, ladle onion broth over, sprinkle with scallions.

FRENCH TOAST STRATA

Steps:

• Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In small bowl, mix brown sugar and butter until well blended. Spread mixture in bottom of dish. Arrange bread slices over brown sugar mixture.
• In medium bowl, mix beaten eggs and egg whites, the milk and ginger until well blended. Pour over bread in dish. Let stand at room temperature 15 minutes. Meanwhile, heat oven to 350°F.
• Bake 45 to 50 minutes or until center is puffed and knife inserted in center comes out clean. Immediately cut into squares; serve with strawberries and powdered sugar.

FRENCH TOAST STRATA

Steps:

• Arrange half of the bread cubes in a greased 13x9-in. baking dish. Layer with cream cheese and remaining bread. In a blender, combine the eggs, milk, butter and maple syrup; cover and process until smooth. Pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving., For syrup, in a small saucepan, combine the sugar, cornstarch and cinnamon. Gradually whisk in cider and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted. Serve warm with strata.

LEMON-RASPBERRY FRENCH TOAST STRATA

Steps:

• Arrange rack in center of the oven and preheat to 350°F.
• Lightly butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish. Pour in maple syrup; scatter bread cubes and raspberries in dish.
• In large bowl, whisk together eggs, milk, lemon zest, and salt; pour over bread cubes.
• Bake strata until puffed and golden brown, about 45 minutes. Transfer to rack to cool 5 minutes, then serve warm with additional maple syrup.

FRENCH TOAST STRATA

Steps:

• Preheat oven to 325°F. Coat a 13- by 9-inch casserole dish with cooking spray and set aside.
• Cut baguette into 1/2-inch cubes and spread along the bottom of the dish.
• In a large bowl, combine eggs, buttermilk, maple syrup, vanilla extract, cinnamon, and nutmeg. Mix well and pour over bread.
• Cover with plastic wrap and press down lightly so the bread absorbs the egg mixture. Refrigerate at least 2 hours (or overnight) before baking.
• Bake for 45 minutes, or until eggs are set.
• When removed from oven, sprinkle with brown sugar and let stand for 10-15 minutes before serving.
• Tips
• Spread 2 cups of your favorite mixed berries on top before baking, and top with fresh whipped cream instead of brown sugar before serving.
• Substitute vanilla extract for almond extract; mix slivered almonds in with brown sugar to top before serving.
• Peel & core an apple; using a mandolin (or a sharp knife), create thin apple rings and layer on top before baking; sprinkle 1/4 cup of cinnamon sugar on top before serving.
• Nutrition Information
• Serving size: 1 serving
• Calories: 193
• Fat: 4 (20% calories from fat)
• Cholesterol: 118mg
• Sodium: 304mg
• Total Carbohydrate: 29g
• Dietary Fiber: 1g
• Protein: 8g

JEAN'S STUFFED FRENCH TOAST STRATA

Steps:

• Grease a 13 x 9 pan.
• Cut bread into cubes (you should end up with about 12 cups).
• Place half bread cubes in pan.
• Top with cream cheese cubes.
• Top with remaining bread cubes.
• Beat together eggs, milk, melted butter, and maple syrup.
• Pour egg mixture evenly over bread cubes and cream cheese.
• Slightly press down with spatula to moisten.
• Cover with plastic wrap and refrigerate for 4 to 24 hours.
• When ready to bake, remove plastic wrap and bake in oven at 325 degrees Fahrenheit for 35 to 45 minutes or until center appears set and edges are lightly golden.
• Top with Apple Cider Syrup. Recipe is posted.
• Let stand about 10 minutes before serving.

FRENCH TOAST STRATA (SHERRY AND JIM ROUGEUX))

Steps:

• bring brown sugar, butter and cinnamon to boil.
• In a separate bowl, mix together Milk, eggs surgar and vanilla.
• lay one layer of bread in a greased 9x13 inch baking dish . Spread brown sugar mixture over top. Repeat with additional layers until loaf of bread is use up.
• Pour milk mixture over top.
• Cover with foil and bake at 350 for one hour.
• Remove foil and bake an additional 15 minutes, until golden brown.