Oven French Toast Make Ahead Food

BEST OVEN BAKED FRENCH TOAST

Steps:

• Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
• Sprinkle brown sugar and cinnamon evenly over melted butter.
• Arrange bread in two layers over brown sugar mixture.
• Beat eggs, milk, and salt in a bowl; pour over bread.
• Cover and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes.

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.

MAKE-AHEAD FRENCH TOAST BAKE

Steps:

• Spread bread cubes evenly in a greased 9x13-inch pan.
• Mix eggs, milk, sugar, cream, and vanilla together in a bowl. Pour evenly over the bread and and refrigerate, 8 hours to overnight.
• Mix flour, brown sugar, cinnamon, and salt for topping together in a medium bowl. Add butter and cut in with a pastry blender until mixture is crumbly. Refrigerate, 8 hours to overnight.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
• Sprinkle topping over bread-egg mixture and bake in the preheated oven until golden brown and to desired consistency, 45 minutes to 1 hour.

MAKE AHEAD CHOCOLATE FRENCH TOAST

Steps:

• Spray a 13 x 9 inch baking pan with veggy spray.
• Cut the French bread into 6 slices, each, 1 1/2 inches thick.
• Using a small, sharp knife, cut 2 inch long slits in one side of each bread slice, cutting 3/4 of the way through the bread, to create a pocket.
• Spoon heaping 2 tablespoons of chips into the pocket of each bread slice, press to close.
• Place filled slices into prepared baking pan.
• Whisk together eggs, milk, cinnamon and vanilla in medium bowl.
• Pour egg mixture evenly over bread, carefully turn pieces over, spooning mixture in pan over top bread.
• Cover pan with plastic wrap, refrigerate several hours or overnight.
• Heat oven to 400 degrees.
• Bake uncovered, 20 to 25 minutes or until golden brown.
• Transfer toast to plates.
• Serve with maple syrup if desired.

OVERNIGHT OVEN-BAKED FRENCH TOAST

Steps:

• Cut bread loaf into about 10 (3/4-inch-thick) slices.
• Spread butter evenly over one cut side of each bread slice.
• Arrange bread, butter side up, in an ungreased 13- x 9-inch baking dish.
• Whisk together eggs and next 5 ingredients; pour over bread, pressing slices down. Cover and chill 8 hours.
• Remove bread slices from baking dish, and place on two lightly greased baking sheets.
• Bake, uncovered, at 350° for 45 minutes or until golden.

OVERNIGHT OVEN FRENCH TOAST

Steps:

• Butter a casserole dish (large rectangular one).
• Fill dish with bread slices so dish is covered with bread.
• Mix eggs, milk, half and half, vanilla, nutmeg, and cinnamon.
• Pour mixture over bread slices.
• Refrigerate overnight (must hold overnight).
• Make topping: Mix butter, brown sugar& corn syrup.
• Stir in pecans.
• Spread evenly over bread slices.
• Bake uncovered until puffed and golden about 40 minutes at 350.
• Let stand 5 minutes before serving.

EASY OVEN-BAKED FRENCH TOAST

Steps:

• Adjust oven racks, one on lowest position and the other in the middle position.
• Preheat oven to 425.
• Grease 2 cookie sheets with 2 Tbsp.
• of the above butter.
• Beat eggs, milk, powdered sugar, vanilla and cinnamon.
• Dip bread in the egg mixture and place on cookie sheets.
• Cut remaining butter into pieces and scatter over bread.
• Place on racks, bake for 7 minutes, switch cookie sheets and continue to bake for 8 minutes.
• Sprinkle with a bit of powdered sugar when done.

EASY FRENCH TOAST CASSEROLE (MAKE AHEAD)

Steps:

• The night before: Grease a 9x13 baking dish. Break up half the bread by tearing or cutting into 1 inch or so cubes.
• Scatter cubed cream cheese over the top.
• Top with the remaining bread, also broken or cut into cubes.
• Sprinkle with the cinnamon and the sugar.
• Pour maple syrup over the top (the real stuff always tastes better!).
• Pour the beaten eggs over the top next.
• Cover with foil and place in the fridge overnight.
• The next day: Preheat oven to 350°F
• Bake uncovered 45-60 minutes, depending on your oven and how mushy you like your french toast.
• Sprinkle with powdered sugar before serving.

OVERNIGHT OVEN FRENCH TOAST

Steps:

• Pour melted butter into bottom of baking sheet to coat.
• Beat next 7 ingredients together well.
• Dip both sides of each bread slice into egg mixture. Pour any remaining mixture over slices. Cover and refrigerate overnight. Can be frozen at this state.
• Uncover and bake in 400 F oven on bottom rack for 25 to 30 minutes.
• Place on rack to cool.
• Dust with icing sugar when warm, if desired.
• NOTE: Commercial eggnog can be substituted for milk for a richer, or more festive, flavour.

MAKE AHEAD OVEN BAKED FRENCH TOAST

Steps:

• In large, shallow dish, combine egg, cream, brown sugar, orange juice, and spices.
• Place bread in mixture; leave 5 minutes. Turn bread over; leave 5-10 minutes until all liquid is absorbed.
• (If preparing ahead of time, cover and refrigerate overnight.)
• Transfer bread to non-stick cookie sheet or cookie sheet lined with buttered foil.
• Bake at 375° F (190° C) for 10 minutes.
• Turn carefully and bake 10-15 minutes longer, or until puffed and golden.
• Drizzle with warmed syrup, or sift icing sugar on top, and serve with fresh fruit.