Night Before French Toast Casserole Food

FRENCH TOAST CASSEROLE

Steps:

• Lightly grease a 9x9" pan.
• Cut or tear bread into 1" cubes and place in pan -- it will be full and that's okay!
• In a medium bowl, whisk together eggs, milk, maple syrup, cinnamon and vanilla. Pour over bread in pan, doing your best to evenly distribute the mixture over the bread.
• Using a spatula, press the bread down into the liquid the best you can.
• Cinnamon Sugar: In a small bowl, combine sugar and cinnamon. Sprinkle over bread.
• Cover and refrigerate at least 2 hours or overnight.
• Cover (with foil or a lid) and bake at 350 degrees F for 40 minutes. Remove cover and bake another 15-20 minutes until set in the middle and top is slightly crispy.
• Glaze: stir together powdered sugar and milk and drizzle over French toast, or serve with syrup, fruit, whipped cream or yogurt as desired.

OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Butter or spray a 9 x 13-inch casserole dish with cooking spray.
• Cut the brioche into 1-inch cubes and place the cubed bread into the prepared pan.
• In a large bowl whisk the eggs until well beaten. Add in the milk, melted butter, vanilla, cinnamon, salt and light brown sugar. Vigorously whisk all ingredients together until completely combined.
• Pour the egg mixture evenly over the brioche cubes. You can gently stir any areas that seem to be a bit dry, but do not overmix. Cover with plastic wrap and refrigerate for at least 4 hours or overnight (up to 12 hours).
• Prepare the topping: In a large bowl, stir together the flour, brown sugar, cinnamon and salt. Use a pastry blender or 2 forks to cut the butter into the dry ingredients until small clumps are formed. Gently stir in the oats. Place the topping into a sealed container and refrigerate until you're ready to bake.
• When you're ready to bake, preheat the oven to 350 degrees F. Remove plastic wrap from the casserole dish and evenly sprinkle on the refrigerated topping.
• Bake for 50-60 minutes or until the top of the casserole is golden brown and the french toast is firm.
• Serve warm with Challenge butter and maple syrup.

NIGHT BEFORE FRENCH TOAST CASSEROLE

Steps:

• Grease a 13 x 9 x 2 inch pan.
• Cut bread into 1 inch slices and arrange in one layer in bottom of pan.
• Beat eggs with remaining ingredients, except butter, and pour over bread in pan.
• Cover with foil and refrigerate 4-36 hours. To bake, uncover pan, dot with butter, sprinkle with cinnamon and sugar.
• Bake at 350 degrees in center of oven for 45-50 minutes.
• Remove and let stand for 5 minutes.
• Serve with choice of syrup, honey, yogurt, or fresh fruit.

TOTALLY TASTY OVERNIGHT FRENCH TOAST

Steps:

• Whisk the eggs, milk, heavy cream, melted butter, cinnamon and salt in a large bowl.
• Pour 1 cup maple syrup into the bottom of a 9-by-13-inch baking dish. Place the bread slices on top of the maple syrup, shingling them in the pan. Pour the egg mixture on top. Cover tightly with plastic wrap and refrigerate overnight.
• Preheat the oven to 350˚. Uncover the French toast and bake until puffed, golden brown and cooked through, about 1 hour. Let rest for 10 minutes before serving.

NIGHT BEFORE CASSEROLE

Steps:

• Spread bread with butter. Place six slices in a greased 13x9-in. baking dish. Top each bread slice with a slice of cheese and ham. Brush with mustard. Place the remaining bread slices, buttered side up, over mustard. Beat eggs and milk; pour over all. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake at 325° for 50-60 minutes or until a knife comes out clean. Let stand 5 minutes before serving. Meanwhile, heat sauce ingredients and keep warm. Serve with the mushroom sauce; garnish with parsley.

OVERNIGHT FRENCH TOAST CREAM CHEESE CASSEROLE

Steps:

• Layer half of the bread cubes in a greased 9 X 13 casserole dish.
• Scatter the cream cheese cubes over the bread, then add the other half of the bread cubes on top.
• Combine egges, milk, and syrup. Pour over the casserole.
• Cover and refrigerate overnight.
• In the morning, bring to room temperature, and sprinkle the nuts over the top of the casserole, lightly pressing them in with a spatula.
• Bake 30 to 45 minutes in a 350 oven.
• Serve with more maple syrup, if desired.

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.

MAKE AHEAD FRENCH TOAST

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.

OVERNIGHT FRENCH TOAST CASSEROLE

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.

EASY NIGHT BEFORE FRENCH TOAST RAPHAEL

Steps:

• Put half the bread into the bottom of a greased 9 x 11 pan.
• Dot cubed cheese on top.
• Cover with the rest of the bread.
• Combine remaining ingredients and pour over bread mixture.
• Cover and refrigerate overnight.
• Bake at 375 degrees for 45 minutes in the morning.
• Drizzle with more syrup over top when finished baking.
• Serve while hot.
• Another variation is to add a layer of your favourite fresh fruit.
• (peaches, blueberries, apples)on top the first layer of bread cubes.