Makeover Overnight French Toast Food

MAKEOVER BLUEBERRY FRENCH TOAST

Steps:

• Cut buns into 1-in. cubes; place half in a 13-in. x 9-in. baking dish coated with cooking spray. Cut cream cheese into 1-in. cubes; place over buns. Top with blueberries and remaining bun cubes. , In a large bowl, beat eggs and egg substitute. Add milk and syrup; mix well. Pour over bun mixture. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until golden brown and center is set. , Meanwhile, in a small saucepan, combine sugar and cornstarch; stir in juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Stir in blueberries. Reduce heat; simmer, uncovered, for 8-10 minutes or until berries burst, stirring occasionally. Serve with French toast.

OVERNIGHT FRENCH TOAST II

Steps:

• Combine the corn syrup , butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.
• Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight.
• The next morning, preheat oven to 350 degrees F (175 degrees C).
• Uncover the pan and bake for 45 minutes. Serve while hot or warm or the French toast will harden in the pan. It can be reheated.

OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Lightly grease a 9x13 casserole dish.
• Cut French bread loaf into 1 inch chunks and add them to the casserole greased casserole dish.
• In a large bowl mix, milk, eggs, sugar, heavy cream, vanilla, and cinnamon.
• Pour egg mixture evenly over the bread, making sure to coat all the pieces. If necessary give the mixture a stir using a spatula. You want the bread to be evenly coated and wet.
• Cover your pan with saran wrap and place it in the fridge overnight, or for at least 6 hours.

MAKEOVER OVERNIGHT FRENCH TOAST

Steps:

• In a large bowl, combine the eggs, egg substitute, milk, sugar, vanilla and salt. Place bread slices in two ungreased 13x9-in. baking dishes; pour egg mixture over top. Cover and refrigerate overnight., Coat two 15x10x1-in. baking pans with butter-flavored cooking spray. Carefully transfer bread to prepared pans. , Bake, uncovered, at 400° for 15 minutes. Carefully turn slices over. Bake 10-15 minutes longer or until golden brown and slightly puffed., Meanwhile, combine berries and sugar. Serve with French toast.

PUMPKIN PIE BAKED OVERNIGHT FRENCH TOAST

Steps:

• Butter a 9x13" casserole dish. Place the cubed brioche evenly into the dish.
• In a large bowl whisk together all of remaining ingredients, minus the streusel topping, and pour evenly over bread. Cover the casserole dish and store in the fridge several hours or overnight.
• Then in a small bowl, combine the dry ingredients for the streusel. Add the melted butter and use a fork to mash until it forms a crumbly mixture. Cover with plastic wrap and place in the fridge as well.
• In the morning, pull out the casserole dish and the streusel from the fridge. Then preheat the oven to 350°F/ 175°C.
• Crumble the streusel evenly over the over the top of the casserole. Then when the oven is ready, bake for 50 minutes to 1 hour depending until set and golden brown on top.
• Serve the French toast warm with or without some pure maple syrup.

OVERNIGHT FRENCH TOAST

Steps:

• Place bread slices in a generously greased 9x13-inch baking dish, overlapping the slices.
• Place eggs, half-and-half, milk, sugar, cinnamon, nutmeg, and salt in a medium bowl and mix thoroughly with a rotary beater or whisk. Pour mixture over bread, making sure all slices are moistened. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

FRENCH TOAST CASSEROLE

Steps:

• Grease a 9x13 pan or baking dish.
• Cut loaf into cubes and place evenly in the greased 9x13 pan.
• In a bowl, mix together eggs, milk, heavy cream, vanilla extract and sugar. Pour evenly over bread.
• Cover your pan with Saran Wrap and refrigerate overnight.
• Mix together flour, brown sugar, cinnamon, and salt in a medium bowl.
• Mix in butter until crumbly and place in a Ziploc bag and refrigerate overnight as well.
• Take pan and Ziploc out when ready to bake. Sprinkle crumbly mixture evenly over the bread.
• Bake uncovered at 350 degrees for 45 minutes.

HEALTHY OVERNIGHT FRENCH TOAST BAKE

Steps:

• For the French toast: Coat a 9- by 13-inch baking dish with cooking spray. Arrange the bread slices on the diagonal in 3 rows in the dish, slightly overlapping the slices. Whisk together the evaporated milk, milk, vanilla and almond extracts, cinnamon, salt and eggs until well combined. Pour the egg mixture over the bread slices, taking care to evenly coat the bread. Cover with aluminum foil and refrigerate for at least 8 hours, or overnight. Preheat the oven to 350 degrees F. Remove the foil from the baking dish and spoon any remaining egg mixture over the top of the bread pieces to assure they are evenly moistened.
• For the topping: Sprinkle the pecans evenly over the bread. Sprinkle with 2 tablespoons of the maple syrup and the cinnamon. Bake until golden, about 40 minutes. Drizzle with the remaining 1/4 cup maple syrup and serve.