Make Ahead French Toast Pear Muffins Food

MAKE AHEAD FRENCH TOAST

Steps:

• In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.
• The next morning: Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.
• Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.

PEAR AND ALMOND FRENCH TOAST CASSEROLE

Steps:

• Evenly distribute the butter cubes into the bottom of a 10x14-inch baking dish. Sprinkle the brown sugar over the butter. Arrange the pear slices into the bottom of the dish. Arrange the bread cubes into a single layer over the pears.
• Mix the eggs, milk, sugar, vanilla extract, and almond extract together in a bowl until fully blended; pour evenly over the bread cubes, assuring all pieces are evenly covered. Cover the dish with aluminum foil and chill overnight in refrigerator.
• Preheat an oven to 350 degrees F (175 degrees C). Remove the casserole from the refrigerator and allow to warm while the oven preheats.
• Bake in the preheated oven until the top of the bread is golden brown and the eggs have solidified, 45 to 60 minutes. Top with the sliced almonds to serve.

OVERNIGHT PEAR FRENCH TOAST

Steps:

• If the brioche is not stale then you need to cook it to get rid of some of the moisture- otherwise, you will end up with a soggy french toast recipe. To dry the bread heat the oven to 300F/149C and place the slices in a single layer on a baking sheet, bake for 10 minutes then flip to the other side and bake for another 5 minutes. Let bread cool.
• In a large bowl mix together the milk, cream, butter, eggs, brown sugar, cinnamon, salt, and vanilla extract. Make sure to mix until no trace of the egg is left behind. Lightly butter a deep-dish 9" pie dish or 9" square pan and set aside. Take each piece of bread and dip it in the milk mixture then place it in the prepared dish.
• Add slices of pears and little chunks of mascarpone in between the layers I use a small cookie scoop to make balls of mascarpone. Pour the remaining custard mixture evenly over the whole french toast bake. Cover with plastic wrap and refrigerate overnight.
• In the morning take the French toast bake out of the fridge and sit on the counter for 30 minutes to take off the chill. Preheat the oven to 350F/ 180C. Remove the plastic wrap from the dish and lightly cover with foil and bake for 30 minutes, remove foil and bake for an additional 20-30 minutes. The bread will puff up and be a rich golden brown when finished. You are looking for an internal temperature the internal temperature should be a minimum of 170F/77C, the inside of the pudding should be set but still have a slow wobble.
• Let cool for 10 minutes then serve. Store leftovers covered in the fridge for up to 5 days. Delicious served warm or cold, with maple syrup or confectioners sugar.