Mamas French Toast Casserole Food

THE BEST FRENCH TOAST CASSEROLE

Steps:

• Butter a 9-by-13-inch baking dish.
• For the casserole: Trim the ends from 1 loaf day-old brioche (about 1 pound) and cut into ten 1-inch thick slices. Cut each slice in half diagonally to make two triangles from each piece. (If the bread is fresh, dry it out a bit. Place the slices in a single layer on a baking sheet and bake at 300 degrees F for 10 minutes, flipping halfway through.)
• Whisk together the eggs, cream, milk, brown sugar, vanilla, cinnamon, nutmeg and 1/4 teaspoon salt in a large bowl until well blended. Dip each triangle of bread in the custard, lightly coating each side. Shingle the pieces in the prepared pan, overlapping slightly.
• Pour any remaining custard over the bread slices. Cover the dish with plastic wrap and place in the refrigerator for at least 6 hours or up to overnight.
• When ready to bake, preheat the oven to 350 degrees F. Remove the casserole from the refrigerator and let rest 15 to 20 minutes at room temperature before baking. Remove the plastic wrap and bake until the casserole is golden and puffed and the custard is set, 45 to 50 minutes.
• For the topping: bring the butter, sugar and syrup to a boil in a medium nonstick skillet over medium-high heat. Cook until the butter is melted and the mixture is begins to thicken, about 2 minutes. Add the vanilla, a pinch of salt, and the walnuts, stirring to coat. Turn off the heat and add the sliced bananas, stirring to coat evenly. Spoon the desired amount of the banana-syrup mixture over the casserole and serve any additional on the side.

FRENCH TOAST CASSEROLE

Steps:

• Tear or cut bread into bite sized pieces. Place in a 9×13″ casserole dish.
• In a large bowl whisk together eggs, vanilla, cinnamon, nutmeg, brown sugar, and milk.
• Pour batter over bread and mix well, making sure everything is wetted.
• In a small bowl, mix ingredients for topping. Sprinkle over casserole.
• Bake in a 350 degree oven for about 45 minutes, until baked through and browned on top.

FRENCH TOAST CASSEROLE

Steps:

• Preheat the oven to 375°F (190°C): Place an oven rack in the center position.
• Bake: Bake the casserole, uncovered, for 35 to 45 minutes. I baked mine for about 38 minutes. Leave the casserole in the oven longer if you want the chunks of bread on the top to be browner and crunchier.

MAMA'S FRENCH TOAST CASSEROLE

Steps:

• 1. Grease an oven safe, 13.5 x 9" pan with butter.
• 2. Place 1/2 of the bread in the bottom of the pan, then add the cheese, then place the rest of the bread on top.
• 3. Beat eggs in a separate bowl, and add melted butter and maple syrup in the bowl.
• 4. Pour this mixture over the bread, cover with plastic wrap or foil paper and refrigerate it for 8 or 9 hours (overnight is fine).
• 5. Remove from the refrigerator and bake in a preheated oven at 325 degrees for 35 to 40 minutes.
• 6. Remove from oven and let cool for a couple minutes, then enjoy!

FRENCH TOAST CROQUE MADAME CASSEROLE

Steps:

• Position an oven rack in the middle of the oven and preheat to 375 degrees F. Lightly butter a 9-by-13-inch metal baking pan.
• Whisk together the half-and-half, vanilla, 4 eggs, 1 teaspoon salt and 1/2 teaspoon pepper in a large mixing bowl.
• Lay 7 slices of bread in a single layer on a cutting board. Sprinkle 2 heaping tablespoons Gruyere on top of each slice. Top each with 2 slices of ham, folding the ham as needed to fit. Place the remaining 7 slices bread on top to form 7 sandwiches. Cut each sandwich in half diagonally. Dip both sides of each sandwich half into the custard mixture and transfer to the prepared baking pan, arranging in 2 long shingled rows. Pour any remaining custard over the sandwiches and sprinkle the remaining Gruyere on top.
• Spray a large piece of foil with nonstick spray. Place the foil sprayed-side down on top of the baking pan, crimping the sides of the foil around the pan to seal. Bake for 30 minutes. Remove the foil and bake until the custard is set but still slightly jiggly, about 10 minutes more. Switch the oven to broil and broil until the top is light golden brown, another 3 to 5 minutes. Allow to rest for 5 minutes.
• Meanwhile, heat the butter in a large nonstick pan over medium heat. Crack 3 eggs into the pan (it's okay if they run together) and lightly sprinkle with salt. Cook until the whites start to set, 1 to 2 minutes, then cover and continue cooking until the whites are set but the yolks are still runny, 1 to 2 minutes. Transfer to a plate and repeat with the remaining 3 eggs.
• Divide the casserole among 6 plates, dust with confectioners' sugar, top with the maple syrup or jam if using and finish with a fried egg on top.