THE BEST FRENCH TOAST CASSEROLE
There's no need to get up early on the weekend to make brunch for a crowd. With this rich, custardy French toast casserole, nearly all the prep is done in advance. Simply assemble and refrigerate overnight. About an hour before brunch time, just pop it into the oven. Whip up a fast and easy banana-caramel topping and bask in the praise of your well-fed guests.
Provided by Food Network Kitchen
Categories main-dish
Time 9h
Yield 6 to 8 servings
Number Of Ingredients 17
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.
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.
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 Main Dish Recipes Casserole Recipes
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
FRENCH TOAST CASSEROLE
Tastes good for breakfast, just like French toast. It's easy to make too! Serve warm with maple syrup on top.
Provided by STARFLOWER
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.
- Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
- Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.
Nutrition Facts : Calories 206.8 calories, Carbohydrate 26.6 g, Cholesterol 128.9 mg, Fat 7.2 g, Fiber 0.9 g, Protein 8.5 g, SaturatedFat 2.3 g, Sodium 388 mg, Sugar 12.8 g
FRENCH TOAST CASSEROLE WITH MARMALADE SYRUP
Provided by Sandra Lee
Time 1h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Spray two 9x13-inch baking pans with cooking spray. Place French toast pieces evenly in the bottoms of prepared pans; set aside.
- In a medium bowl, whisk together eggs, milk, 1 cup of the maple syrup, and the pumpkin pie spice until well combined. Pour evenly over French toast slices in each pan. Cover with plastic wrap; let sit for 1 hour, occasionally pushing French toast down into mixture.
- Preheat oven to 350 degrees F. Remove plastic wrap and place pans in oven. Bake about 1 hour or until golden brown.
- In a small saucepan, heat the remaining 1 cup maple syrup, the marmalade, and sliced banana over medium-low heat until heated through. Serve warm over French toast.
BAKED FRENCH TOAST, NEW ORLEANS STYLE
Make and share this Baked French Toast, New Orleans Style recipe from Food.com.
Provided by PalatablePastime
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray a 12 x 8 inch casserole or baking dish with nonstick spray or lightly grease with butter.
- Arrange slices of bread across bottom of dish, completely covering bottom (squeeze in more if the bottom shows).
- In a mixing bowl, combine eggs, half and half, sugar and nutmeg; beat well.
- Pour evenly over the bread, then cover dish with plastic wrap and refrigerate overnight.
- Before baking, preheat oven to 375 degrees F.
- Uncover, and bake in preheated oven for 20-25 minutes or until puffed and golden brown.
- Meanwhile, prepare sauce, by melting butter in a skillet over medium heat.
- Add the pears, and cook 2 minutes or until tender, stirring occasionally.
- In a small bowl, combine water and cornstarch, blending well; add honey and cornstarch to the pears and cook 2 minutes, stirring, or until mixture thickens and is bubbly.
- Serve sauce over French toast.
Nutrition Facts : Calories 878.2, Fat 23.6, SaturatedFat 10.8, Cholesterol 249.2, Sodium 1307.1, Carbohydrate 142.5, Fiber 8.4, Sugar 35.4, Protein 25.4
PAIN PERDU: NEW ORLEANS STYLE FRENCH TOAST
Steps:
- Heat oven to 400 F. Generously butter a large baking sheet.
- If desired, remove the crusts from bread slices and discard them or reserve them for another use. Set the bread aside.
- In a small bowl, beat the eggs with salt, sugar, milk, and vanilla. Pour into a flat-bottomed dish large enough to accommodate a few slices of the bread.
- Place the bread slices into the dish to soak up some of the egg mixture, a few at a time. Turn with a spatula and let them soak on the other side, but not too long, or they will be too saturated and difficult to turn. Gently remove the soaked bread slices to the buttered baking sheet and continue with the remaining bread slices. Spoon any remaining egg mixture over the slices.
- Place the baking sheet in the preheated oven. Bake the pain perdu for 15 to 20 minutes, turning after the first 10 minutes to brown on both sides.
- Serve immediately with melted butter and your favorite honey or syrup.
Nutrition Facts : Calories 744 kcal, Carbohydrate 57 g, Cholesterol 225 mg, Fiber 2 g, Protein 10 g, SaturatedFat 32 g, Sodium 412 mg, Sugar 24 g, Fat 54 g, ServingSize 4 servings, UnsaturatedFat 0 g
NEW ORLEANS FRENCH TOAST CASSEROLE
This recipe is from "Green Hills Garden Club Cooks...Favorite Recipes from Vicksburg, MS" (Sheila O'Connor). Yummy breakfast dish!
Provided by SouthernBell2627
Categories Breakfast
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine the corn syrup, brown sugar, and butter.
- Cook until butter is melted and the mixture is bubbly.
- Pour the mixture into a 9x13-inch pan.
- Arrange the bread in the pan, making 2 layers.
- In a large bowl, combine eggs, milk, and vanilla.
- Pour the mixture over the bread. (Can be refigerated over night if desired).
- Bake at 350 degrees for 45 minutes.
- Lift edges of the bread with a spatula, and invert onto a serving plate.
- Spoon the sour cream over the toast, and alternate kiwi and strawberries on top.
- Serve immediately.
- I used strawberries only.
NEW ORLEANS FRENCH TOAST
The grated orange peel is the secret in this recipe. This is a definite "make-again" recipe in my book. Great flavors and no more effort than any french toast. Serve with maple syrup or top with fresh orange sections tossed with sugar and orange liqueur. Recipe courtesy of Betty Crocker's Old-Fashioned Cookbook.
Provided by AmyZoe
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat all ingredients except butter and bread until smooth.
- Heat 1 tablespoon of the butter in 10-inch skillet over medium heat until melted.
- Dip several bread slices into egg mixture (stir egg mixture each time before dipping bread).
- Cook about 2 minutes on each side or until golden brown.
- Repeat with remaining bread slices, adding remaining butter as needed.
- Sprinkle with powdered sugar and serve with maple syrup if desired.
Nutrition Facts : Calories 271.8, Fat 12.5, SaturatedFat 6.1, Cholesterol 160.5, Sodium 524.8, Carbohydrate 29.6, Fiber 1.2, Sugar 4.2, Protein 9.9
BOURBON FRENCH TOAST
If you have ever visited New Orleans and been served french toast.. this is it..They are sinfully good.. For those who chose the non bourbon recipe you can use rum extract in water for the bourbon.. Honestly try it with it first.. I have made this with Windsor, Jameson and Jim Beam. I prefer the Windsor version better as it is sweeter then the others and doesn't have a big bite to it. Even though it is a Canadian whiskey instead of a good rye. That is my preference though.
Provided by WyomingMoonDust
Categories Breads
Time 15m
Yield 16 slices, 4 serving(s)
Number Of Ingredients 8
Steps:
- mix eggs, sugar, salt and bourbon, saving 1/2 cup of bourbon.
- Cut bread into half inch slices and dip into mixture.
- Place into frying pan coated with oil. Or griddle at 350 degrees.
- Fry until crisp and brown, repeating on the opposite side until done.
- Drain on paper towels.
- Dust with powdered sugar.
- Add 1/2 cup of bourbon to maple syrup and serve warm.
Nutrition Facts : Calories 1112.9, Fat 20, SaturatedFat 5.7, Cholesterol 634.5, Sodium 1538, Carbohydrate 93.6, Fiber 5.1, Sugar 5.8, Protein 33.8
BAKED FRENCH TOAST CASSEROLE
Perfect for a Mother's Day brunch or even dessert! This was originally a very rich recipe that I found on the internet so I tried to tweak it to lower the fat. So yummy.
Provided by DaniDee
Categories Main Dish Recipes
Time 9h
Yield 10
Number Of Ingredients 16
Steps:
- Generously butter a 9x13-inch baking dish.
- Whisk eggs, half-and-half, milk, white sugar, vanilla extract, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and salt together in a bowl. Dip each bread slice into egg mixture and arrange in overlapping rows in the prepared baking dish. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix pecans, brown sugar, butter, corn syrup, 1 teaspoon cinnamon, and 1 teaspoon nutmeg together in a bowl; spread evenly over bread in the baking dish.
- Bake in the preheated oven until cooked through and golden brown, about 45 minutes. Generously top French toast with confectioners' sugar.
Nutrition Facts : Calories 596.2 calories, Carbohydrate 58 g, Cholesterol 180.3 mg, Fat 36.3 g, Fiber 2.5 g, Protein 12.6 g, SaturatedFat 17.4 g, Sodium 392.2 mg, Sugar 29.1 g
FRENCHY TOAST CASSEROLE (FRENCH TOAST CASSEROLE) ALA THE CASSERO
This recipe is from the Casserole Queens from their Casserole Queens Cookbook. The two run a casserole home delivery chef business in Texas. Frenchy toast casserole is a great way to have French toast for a brunch or breakfast without someone slaving away at the stove. This is a recipe you can tweek to your liking. If you like it less sweet decrease sugar and butter mixture. If you like a certain fruit on top use it in whole form, in a puree on top or even a layer of jam in between layers, or use no fruit at all. It is great with no added syrup because the paste layer or layers makes it sweet. It is a great presentation. Enjoy!
Provided by ChefDLH
Categories Breakfast
Time 40m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F
- Melt the butter in a small saucepan set over medium heat. Add the brown sugar and 1 teaspoon of the cinnamon and stir to make a paste.
- Spread the paste in the bottom of a 9 x 13-inch casserole dish. Lay the bread on top of the paste in two layers.
- In a separate bowl, combine the milk, eggs, and remaining 1 teaspoon cinnamon. Pour the mixture over the bread in the dish.
- Bake for 30 minutes, or until top has risen a little and is golden brown.
- Top with berries when serving if using berries or see options above.
- This casserole can be made the night before and kept chilled in the fridge overnight. All you'll have to do the next morning is pop it in the oven.
- It is Vegetarian friendly!
Nutrition Facts : Calories 713, Fat 32.6, SaturatedFat 18.1, Cholesterol 255.1, Sodium 465.2, Carbohydrate 92.7, Fiber 2.1, Sugar 60.6, Protein 14.3
FRENCH TOAST CASSEROLE
I got this recipe from a friend when looking for something different to serve for a holiday brunch. We like ours with fruit and honey. Goes really well with cheesy ham cups that I've also posted. The prep time is putting it together along with refrigerate time.
Provided by Nicole Brummett
Categories Breakfast
Time 9h50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Place bread cubes in a greased 13x9x2-inch baking dish.
- In a mixing bowl, beat eggs, milk, sugar, vanilla and salt (if desired).
- Pour over bread.
- Cover and refrigerate for 8 hours or overnight.
- Remove from the refrigerator 30 minutes before baking.
- Dot with butter.
- Combine sugar and cinnamon; sprinkle over the top.
- Cover and bake at 350° for 45 to 50 minutes or until a knife inserted comes out clean.
- Let stand 5 minutes.
- Top serving with fruit and Cool Whip.
- Serve with syrup.
Nutrition Facts : Calories 191.8, Fat 7.8, SaturatedFat 3.8, Cholesterol 137.6, Sodium 215.7, Carbohydrate 21.4, Fiber 0.8, Sugar 5.3, Protein 9
FRENCH TOAST CASSEROLE
Topped with cinnamon and sugar, this fuss-free overnight French toast casserole is my favorite way to make the breakfast favorite. Since you assemble this baked French toast the previous night, you save time in the morning, and if you have an extra hungry crowd, it's easy to bake up a few batches. -Sharyn Adams, Crawfordsville, Indiana
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place bread cubes in a greased 13x9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. , Cover and bake until a knife inserted in the center comes out clean, 45-50 minutes. Let stand for 5 minutes. Serve with maple syrup if desired.
Nutrition Facts : Calories 223 calories, Fat 7g fat (3g saturated fat), Cholesterol 151mg cholesterol, Sodium 484mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 11g protein.
SAVORY FRENCH TOAST CASSEROLE
Delicious casserole bursting with flavor, very easy to make, and tastes yummy. Every ingredient adds its bit to making this casserole complete. Created for the "Gang Up 'Breakfast for Dinner' Challenge," this was absolutely loved by my family. Thanks Gitano!
Provided by riri2
Categories 100+ Breakfast and Brunch Recipes Breakfast Casserole Recipes
Time 50m
Yield 3
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Arrange baguette slices in the bottom of a casserole dish.
- Beat eggs well in a bowl. Add onions, tomatoes, mushrooms, garlic, and ginger in a bowl. Sprinkle 2 tablespoons of Cheddar cheese on top and mix until well combined. Add sage, salt, and pepper. Pour egg mixture over the baguette slices and sprinkle with bacon bits.
- Bake in the preheated oven for 17 minutes. Sprinkle with remaining Cheddar and bake until fully melted, about 5 more minutes. Serve hot.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 45.9 g, Cholesterol 150.4 mg, Fat 13 g, Fiber 3.9 g, Protein 22 g, SaturatedFat 6 g, Sodium 855.2 mg, Sugar 7.4 g
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