Mixed Berry French Toast Bake Food

MIXED BERRY FRENCH TOAST BAKE

Steps:

• Whisk together first 6 ingredients. Place bread cubes in a 13x9-in. or 3-quart baking dish coated with cooking spray. Pour egg mixture over top. Refrigerate, covered, 8 hours or overnight., Preheat oven to 350°. Remove berries from freezer and French toast from refrigerator and let stand while oven heats. Bake, covered, 30 minutes., In a small bowl, cut butter into brown sugar until crumbly. Top French toast with berries; sprinkle with brown sugar mixture. Bake, uncovered, until a knife inserted in the center comes out clean, 15-20 minutes. If desired, dust with confectioners' sugar and serve with syrup.

MIXED BERRY FRENCH TOAST CASSEROLE

Steps:

• Place bread cubes in a large mixing bowl. Mix eggs, milk, vanilla extract, cinnamon, and nutmeg together in another bowl. Pour over bread cubes. Stir once or twice to make sure bread is evenly coated; be gentle when stirring in order to prevent bread from tearing.
• Refrigerate bread mixture for 4 hours, to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Generously grease a 9x13-inch pan.
• Pour bread mixture into the prepared pan. Sprinkle cream cheese cubes evenly bread. Top with berries. Mix gently to distribute thoroughly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

MIXED BERRY FRENCH TOAST

Steps:

• Coat a 9x13-inch pan with cooking spray. Layer 1/2 of the bread in the pan.
• Beat cream cheese and sugar together with an electric mixer until creamy. Drop by teaspoonfuls over the bread. Layer mixed berries on top; layer on remaining bread. Sprinkle with cinnamon.
• Mix eggs, milk, maple syrup, butter, and vanilla extract together in a bowl and pour over bread. Press with a spatula to soak up mixture. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden and set, 45 to 50 minutes.

MIXED BERRY FRENCH TOAST BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Slice bread into quarters. Set aside.
• In a large bowl, combine honey and warm water. Whisk until the honey dissolves. Add milk, eggs, vanilla extract, cinnamon, and salt. Whisk until well-combined.
• Pour the bread into a greased 9x13 (23x33 cm) baking dish. Top with the egg mixture.
• Toss the bread and egg mixture together to evenly coat the bread. Let the bread soak for 20 minutes.
• Add the blueberries, raspberries, and blackberries evenly on top of the bread.
• Bake for 45-50 minutes until golden brown and slightly crispy around the edges and top.
• NOTE: Times & temperatures may vary based on oven.
• Serve with maple syrup on top (optional).
• Enjoy!

MIXED BERRY FRENCH TOAST BAKE

Steps:

• Place bread cubes ina 13 x 9 x 2 inch baking dish coated with nonstick cooking spray.
• In a bowl, combine the egg whites, eggs, milk, surgar, cinnamon, vanilla and salt; pour over bread.
• Cover and refrigerate for 8 hours or overnight.
• Thirty minutes before baking, remove the berries from the freezer, set aside, and remove the baking dish from the refrigerator.
• Bake, covered, at 350 degrees for 30 minutes.
• In a small bowl, cut butter into brown sugar until crumbly. Sprinkle berries and brown sugar mixture over french toast. Bake, uncovered, for 15-20 minutes or until a knife inserted near the center comes out clean.

FRENCH TOAST WITH MIXED BERRIES

Steps:

• In a small saucepan, heat the half-and-half with the cinnamon, just until bubbles form around the side of the pan. Remove from the heat; set aside to steep for 30 minutes.
• In a medium bowl, lightly beat the eggs with the nutmeg and sugar. Strain the half-and-half into the eggs and discard the cinnamon pieces. Whisk to make a smooth batter.
• Preheat the oven to 350 degrees F.
• Slice the bread with a serrated knife on the diagonal, into 18 1-inch-thick pieces.
• Heat a large skillet over medium heat and add half the butter. Dip 9 of the bread slices into the batter and add to the skillet. Cook the slices, turning once, until golden, about 2 to 3 minutes per side. Transfer the toasts to a baking sheet. Repeat with the remaining bread. Bake until the toasts are warmed through and slightly puffy, about 8 to 10 minutes.
• Divide the toast on large plates and dust with confectioners' sugar. Top with the berries and serve immediately.
• In a small saucepan, combine the sugar, vanilla bean and seeds, citrus zests, and water. Bring to a boil and then reduce the heat to low. Simmer very gently until syrupy, about 25 minutes. Remove from the heat and add the citrus juices. Combine the berries in a bowl. Strain the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve.

BERRY FRENCH TOAST CASSEROLE

Steps:

• Butter the bottom and sides of a 9-by-13-inch baking dish. Slice the bread into 3/4- to 1-inch-thick slices. Tile the bread in the dish, overlapping the slices. Scatter the berries over the bread, letting some fall to the bottom of the dish.
• Whisk the milk, granulated sugar, cream, vanilla and almond extracts, eggs and 1/4 teaspoon salt in a medium bowl until the sugar is dissolved. Pour over the bread and berries and press gently on the bread to immerse in the egg mixture. Melt the butter and drizzle over the top of the casserole. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F. Remove and discard the plastic wrap. Bake the casserole until golden brown and set in the center, tenting it with foil if the bread starts to become too dark, 45 to 50 minutes. Let rest for 10 minutes, then dust with confectioners' sugar and serve with warm maple syrup on the side.

BERRY GOOD FRENCH TOAST BAKE

Steps:

• Grease a 9x13-inch baking dish.
• Beat eggs, milk, flour, sugar, cinnamon, vanilla, nutmeg, and salt in a large bowl with a hand mixer until smooth; add bread cubes and stir until well coated. Pour bread mixture into prepared baking dish. Top evenly with blueberries, pecans, and cream cheese cubes. Cover dish with plastic wrap and refrigerate 2 to 24 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake uncovered in preheated oven until golden brown, 20 to 25 minutes.

BERRY FRENCH TOAST BAKE

Steps:

• Grease a 9x13 inch glass baking dish with butter.
• In a large bowl, beat flour, half-and-half, 1/4 cup sugar, vanilla,salt, and eggs with wire whisk until smooth.
• Stir in bread and 1 1/2 cups mixed berries.
• spoon into the baking dish, cover tightly and refrigerate 1 - 24 hours.
• Heat oven to 400°F.
• Uncover bread mixture, and bake for 25-35 minutes or until golden brown and knife inserted in center comes out clean.
• In a 1 1/2 quart saucepan, stir together 1/2 cup sugar and the cornstarch.
• Stir in the orange juice until smooth.
• Stir in 1 cup mixed berries, heat to boiling over medium heat, stirring constantly.
• Cook about 4 minutes, stirring constantly, until slightly thickened, remove from heat.
• Just before serving, stir in strawberry halves.
• Serve warm over French toast bake.

FRENCH TOAST BAKE

Steps:

• Arrange bread in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top. , Bake, uncovered, at 400° for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean.

BLUEBERRY FRENCH TOAST

Steps:

• Cut bread into 1-in. cubes; place half in a greased 13x9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes. , Whisk the eggs, milk and syrup in a large bowl. Pour over bread 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 a knife inserted in center comes out clean. , Combine the sugar, water and cornstarch in a small saucepan until smooth. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.

OVEN-BAKED FRENCH TOAST WITH MIXED BERRY SAUCE

Steps:

• Heat oven to 375F Lightly coat a 9x13 baking dish with cookng spray.
• Arrange enough whole bread slices in a single layer to cover bottom of dish. Cut remaining slices in half on diagonal and arrange in overlapping rows on top. You should have 3 rows of bread triangles. Set aside.
• In a medium bowl, whisk together sugar, cinnamon, baking powder and nutmeg. Whisk in eggs and vanilla until well-blended. Gradually whisk in milk.
• Slowly and evenly pour egg mixture over bread slices and let soak for 5 minutes. Use a fork or spatula to gently press down on bread to ensure it is evenly soaked.
• Baked for 30-40 minutes or until French toast is puffed. Sprinkle top of French toast with sugar, then set oven to broil. Broil French toast until sugar is melted and bread is lightly browned.
• BERRY SAUCE:.
• While French toast bakes, in a small bowl, combine lemon juice and cornstarch. Set aside.
• In a medium saucepan, combine berries, sugar, water and salt. Bring to a simmer and stir in lemon juice mixture. Simmer, stirring often, until sauce thickens slightly about 2 minutes longer. Let cool.
• When French toast is done baking, serve immediately topped with mixed berry sauce.