Overnight Baked Apple Cinnamon French Toast Food

OVERNIGHT CINNAMON APPLE BAKED FRENCH TOAST CASSEROLE

Steps:

• Grease a 9×13 inch casserole dish.
• Combine the bread chunks and chopped apples and lay in an even layer in the bottom of the dish.
• In a large bowl, whisk together the remaining ingredients, minus the streusel, and pour evenly over bread. Cover the casserole and store in the fridge overnight.
• When ready to bake the casserole, preheat the oven to 350°F (176°C).
• Bake the casserole uncovered for about 35-40 minutes.
• While casserole bakes, in another bowl, combine the dry ingredients for the streusel. Add the butter and mash into the dry mixture until it forms a crumbly mixture.
• Remove the casserole from the oven and crumble the streusel over the top of the casserole.
• Continue baking casserole for about 5 minutes, or until the streusel is melted over the top.
• Serve the casserole warm with syrup.

OVERNIGHT BAKED APPLE CINNAMON FRENCH TOAST

Steps:

• Place a medium skillet over medium heat. Add in the butter. Once melted, add in the apple slices and brown sugar. Cook for about 10 minutes, stirring occasionally, until tender. Turn off the heat and stir in the cinnamon and nutmeg. Set aside.
• Grease a 9x9 inch baking dish, then spread the bread cubes evenly in the pan.
• In a medium bowl, whisk together the eggs, maple syrup, milk and vanilla. Pour the mixture evenly over the bread cubes in the dish. Sprinkle with the pecans. Spoon the apple mixture evenly on top.
• Cover tightly with plastic wrap and refrigerate overnight.
• When ready to bake, preheat the oven to 350ºF.
• Remove the plastic wrap from the baking dish. Bake, uncovered, for about 50 to 60 minutes. The custard should be set and should not "wiggle" if you shake the pan.
• Remove from the oven and let cool for about 10 minutes before serving. Dust with confectioners' sugar, if desired.

CINNAMON BAKED FRENCH TOAST

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.

OVERNIGHT APPLE CINNAMON FRENCH TOAST

Steps:

• Grease a 9x13 inches baking pan.
• In sm. bowl, stir together first 3 ingredients.
• Spread sugar mixture into bottom of pan.
• Spread pie filling evenly over sugar.
• Layer bread slices on top of filling, pressing down as you go.
• In med. bowl, beat egg with milk and vanilla.
• Slowly pour over bread, making sure it is completely absorbed.
• Cover pan with foil and refrigerate overnight.
• In morning, preheat oven to 350 degrees.
• Place covered pan in oven and bake for 60-75 minutes.
• When done remove from oven and turn on broiler.
• Remove foil and drizzle syrup on top of egg mixture; broil 2 min, or until syrup begins to caramelize.
• Remove from oven and let stand 10 min, then cut into squares.
• Invert pan onto serving tray so apple filling is on top.
• Serve hot.

OVERNIGHT APPLE CINNAMON FRENCH TOAST

Steps:

• Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar and cinnamon.
• Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Layer the bread slices on top of the filling, pressing down as you go. In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.
• In the morning, preheat oven to 350 degrees F (175 degrees C).
• Place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top. Serve hot.

BAKED CINNAMON FRENCH TOAST

Steps:

• Spray 13x9" baking pan (or line with parchment paper).
• Arrange bread slices to fit in a single layer and sprinkle with cinnamon.
• Beat eggs with milk, syrup, butter and vanilla until just blended.
• Pour evenly over bread.
• Bake immediately or cover and refridgerate up to overnight.
• Pre-heat oven to 350 degrees F and bake uncovered for 30 minutes or until firm to the touch.
• Garnish with fruit and additional syrup if desired.

OVERNIGHT APPLE CINNAMON FRENCH TOAST

Steps:

• Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar and cinnamon.
• Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Layer the bread slices on top of the filling, pressing down as you go. In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.
• In the morning, preheat oven to 350°F (175°C).
• Place covered pan into the oven and bake at 350°F (175°C) for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top.
• Serve hot.

BAKED APPLE FRENCH TOAST

Steps:

• Grease a 9 x 13 baking dish.
• Spread pie filling in dish.
• In a pie plate, beat the eggs, milk and vanilla.
• Dip bread slices into the egg mixture for about a minute per slice, turning once.
• Arrange 2 rows of bread on top of pie filing overlapping slices slightly.
• Mix cinnamon and sugar.
• Brush bread with melted butter and sprinkle with sugar mixture.
• At this point, the dish may be refrigerated overnight, if needed.
• Preheat oven to 350°.
• Bake dish uncovered for 30-35 minutes or until slightly browned.
• Serve fruit side up.

APPLE FRENCH TOAST CASSEROLE

Steps:

• Melt the butter in a large skillet and add apples.
• Cook and stir for 5 minutes.
• Add brown sugar, water, and cinnamon and continue to cook and stir for 10 minutes until apples are tender.
• Spoon mixture into 13x9 baking dish.
• Cover apples with bread slices, making sure to cover the entire surface.
• Trim the bread to fit if you must.
• Beat eggs until foamy, then beat in milk and vanilla.
• Pour egg mixture over the bread slices.
• Cover the dish with plastic wrap and refrigerate overnight.
• In the morning, remove the dish from the refrigerator and let it stand while oven is preheated to 375 F.
• Bake uncovered for 35 minutes, or until bread is golden and firm.
• Let sit 10 minutes before serving.
• To serve on a platter, run a knife around the edges of the casserole, place platter on top of casserole, and carefully flip.
• To serve individually, use a spatula to remove serving, place serving plate on top of serving and carefully flip so apple side is up.

OVERNIGHT APPLE FRENCH TOAST

Steps:

• In a small saucepan, cook brown sugar, butter and corn syrup until thick, about 5-7 minutes.
• Pour into an ungreased 13x9x2-inch baking pan; arrange apples on top.
• In a mixing bowl, beat eggs, milk and vanilla.
• Dip bread slices into the egg mixture for 1 minute; place over apples.
• Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking.
• Bake, uncovered, at 350°F for 35-40 minutes.
• For syrup combine last 4 ingredients in a medium saucepan; cook and stir until hot.
• Serve over French toast.