MAKE AHEAD FRENCH TOAST
We have made this French Toast for Christmas brunch for twenty four years! It originally came from the East Coast. If you like your French toast firmer, then cut back on the milk.
Provided by Debbie Tate
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 14h10m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 51.8 g, Cholesterol 161.6 mg, Fat 29.3 g, Fiber 2 g, Protein 11 g, SaturatedFat 12 g, Sodium 346.8 mg, Sugar 33.4 g
EASY FRENCH TOAST CASSEROLE
Delicious and decadent, simple spin on French toast. Got the idea from a bed and breakfast in the south. Add additional ingredients; we like blueberries and cream cheese, cinnamon apples, nuts, and dried fruit!
Provided by Heather Bogle
Categories French Toast Casserole
Time 8h50m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 382.3 calories, Carbohydrate 48.1 g, Cholesterol 174.9 mg, Fat 17 g, Fiber 0.7 g, Protein 10.2 g, SaturatedFat 9.4 g, Sodium 352.1 mg, Sugar 32.3 g
CINNAMON BAKED FRENCH TOAST
Ree Drummond's cinnamon baked French toast from Food Network is topped with cinnamon, nutmeg and bright blueberries.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 13h
Yield 12 servings
Number Of Ingredients 16
Steps:
- For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
- For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
- When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
- Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.
OVERNIGHT FRENCH TOAST CASSEROLE
Make and share this Overnight French Toast Casserole recipe from Food.com.
Provided by Leta8076
Categories Breakfast
Time 1h20m
Yield 9-12 serving(s)
Number Of Ingredients 6
Steps:
- Melt margarine in a 9 x 13 baking pan.
- Put 6 slices of bread in bottom of pan.
- In a bowl mix 1 cup brown sugar with 1 tsp cinnamon.
- Sprinkle 1/2 of this sugar mixture over bread.
- Add another layer of 6 slices of bread.
- In a bowl, whisk eggs with milk until well blended.
- Pour over bread layers.
- Sprinkle with remaining sugar mixture.
- Cover and refrigerate overnight.
- Bake covered at 350F 30 minutes.
- Uncover and continue baking 15 minutes or until set and browned.
MAKE-AHEAD PUMPKIN FRENCH TOAST
There's nothing not to like about this Make-Ahead Pumpkin French Toast: It's convenient, made with challah bread and served with maple syrup!
Provided by My Food and Family
Categories Baking Ingredients
Time 12h35m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Blend eggs, milk, pumpkin, sugar, vanilla and pumpkin pie spice in blender until well blended. Add cream cheese spread; blend until smooth. Pour into 13x9-inch dish. Dip both sides of each bread slice in egg mixture, then arrange on bottom of same dish, stacking if necessary to fit; cover. Refrigerate overnight.
- Heat oven to 400°F. Place bread slices in single layer on baking sheets sprayed with cooking spray, letting excess egg mixture drip back into dish before placing bread on baking sheets. Discard any leftover egg mixture.
- Bake 12 to 15 min. or until bread is puffed and golden brown, turning after 8 min.
- Serve topped with syrup.
Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 100 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
MAKE AHEAD CHOCOLATE FRENCH TOAST
Make and share this Make Ahead Chocolate French Toast recipe from Food.com.
Provided by Derf2440
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Spray a 13 x 9 inch baking pan with veggy spray.
- Cut the French bread into 6 slices, each, 1 1/2 inches thick.
- Using a small, sharp knife, cut 2 inch long slits in one side of each bread slice, cutting 3/4 of the way through the bread, to create a pocket.
- Spoon heaping 2 tablespoons of chips into the pocket of each bread slice, press to close.
- Place filled slices into prepared baking pan.
- Whisk together eggs, milk, cinnamon and vanilla in medium bowl.
- Pour egg mixture evenly over bread, carefully turn pieces over, spooning mixture in pan over top bread.
- Cover pan with plastic wrap, refrigerate several hours or overnight.
- Heat oven to 400 degrees.
- Bake uncovered, 20 to 25 minutes or until golden brown.
- Transfer toast to plates.
- Serve with maple syrup if desired.
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