Overnight Baked Stuffed French Toast Food

STUFFED OVERNIGHT FRENCH TOAST

Steps:

• Mix reduced-fat cream cheese and sugar until blended; spread onto bread. Place 4 bread slices, cream cheese-sides up, in 8-inch square baking dish sprayed with cooking spray. Cover with remaining bread slices, cream cheese-sides down.
• Whisk eggs and milk until blended; pour over bread. Cover; refrigerate overnight.
• Heat oven to 350ºF. Bake, uncovered, 30 to 35 min. or until center is set and top is lightly browned. Serve topped with fruit.

BAKED STUFFED FRENCH TOAST

Steps:

• The night before, grease a large casserole dish. Check that you can lay out 6 slices of bread evenly across the bottom of your casserole dish. If they do not fit, trim the bread as needed so you can fit the stuffed french toast sandwiches evenly. I use this 13-inch x 10-inch casserole dish.
• In a small bowl, mix together the cream cheese and raspberry jam.
• Spread on a thick layer of the cream cheese mixture on a slice of bread and close it with a second slice to make a sandwich. Place it in the casserole dish. Repeat with the remaining slices. You will want to divide up all of the cream cheese mixture evenly.
• Whisk the eggs together. Whisk in the milk, vanilla and salt.
• Gently pour the mixture over the French toast sandwiches. Allow it to soak for 1 minute. Then carefully using the help of a spatula, flip each sandwich over. Don't let it soak too long because if the bottom bread becomes too soggy, it's hard to flip.
• Cover and set in the refrigerator to soak overnight.
• In the morning, take the french toast casserole out of the oven 30 minutes before baking. Preheat the the oven to 350°F / 175°C.
• Bake in the middle of the oven for about 55 minutes. The Baked Stuffed French Toast Casserole is done when there's no more liquid left and the egg is set.
• Remove from the oven and allow to cool for 5 minutes before serving.
• Serve warm, topped with maple syrup, whipped cream and more jam.

OVERNIGHT STUFFED FRENCH TOAST

Steps:

• Arrange 10 slices of bread in a 13-in. x 9-in. baking dish coated with cooking spray. Spread each slice with cream cheese. Top with remaining bread. In a large bowl, whisk the egg substitute, milk, 1/3 cup syrup, vanilla and cinnamon; pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until top is lightly browned and a thermometer reads at least 160°. Serve with strawberries and remaining syrup.

BAKED STUFFED FRENCH TOAST

Steps:

• Preheat oven 375 dg.
• Put 1/2 bread cubes in ungreased 11x7" dish. Cover with all of the cream cheese. Sprinkle with apple. Top with remaining bread. Beat eggs, milk, & cinnamon until blended. Pour over top & bake 35 minute
• Dust with sugar & serve with maple syrup.

OVERNIGHT BAKED STUFFED FRENCH TOAST

Steps:

• Spray a 13 x 9 inch baking pan with vegetable spray.
• Layer 10 slices of French bread in bottom of pan.
• You can cut slices to fit.
• Top evenly with cream cheese slices, then with remaining French bread slices.
• In a large mixing bowl, whisk together egg substitute, milk, vanilla extract, syrup, and cinnamon.
• Pour over bread, coating all of the bread.
• Cover with plastic wrap and refrigerate overnight or at least 8 hours.
• Remove from refrigerator and let stand at room temperature for 15 minutes.
• Preheat oven to 350 degrees.
• Bake for 1 hour or until all liquid is absorbed and the French bread is set in the center.
• To keep bread from browning to much, lay a piece of aluminum foil over top when French bread just begins to brown.
• Cut into 12 pieces and serve with raspberry syrup.

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.

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.

OVERNIGHT FRENCH TOAST

Steps:

• Butter a 2-quart baking dish. Butter the front sides of the slices of bread and shingle the slices upright in the dish, overlapping as necessary. Nestle the raisins evenly between the slices of bread but not on top.
• In a large bowl, whisk together eggs, milk, cream, sugar, cinnamon, nutmeg, vanilla and salt until well combined. Pour the milk mixture over the bread and press the bread gently to absorb. Cover with plastic wrap and refrigerate overnight.
• Heat oven to 350 degrees. Remove the plastic wrap. Sprinkle the pecans evenly over the top. Bake until puffed, golden and set in the center, 50 to 60 minutes. While baking, if the top begins to get too dark, tent with foil. Let stand 10 minutes. Dust with confectioners' sugar and serve with maple syrup.

BAKED STUFFED FRENCH TOAST

Steps:

• Butter bottom and sides of a 9-by-13-inch baking dish. Make a deep slit in each bread slice to create a pocket. Stuff each with 1 slice of ham, then divide cheese evenly among pockets.
• Whisk together eggs and milk in a bowl until combined, and season with salt and pepper. Pour egg mixture into prepared baking dish. Add bread slices in a single layer, gently pressing into egg mixture, and let soak 15 minutes. Flip bread You can soak the bread in the egg mixture for just 30 minutes, but the French toast will be even more delicious if you let it sit overnight. and gently press again into egg mixture. Let soak 15 minutes. (If preparing the day before, refrigerate up to 12 hours, loosely covered, then let stand at room temperature 30 minutes.)
• Preheat oven to 350 degrees. Top bread with remaining ham and cheese. Bake until egg mixture is set and cheese is melted, 20 to 25 minutes.
• Turn oven to broil, with rack 4 to 6 inches from heat source. Broil until bread is toasted and golden brown, 1 to 2 minutes. Serve hot with maple syrup.

APPLE-STUFFED FRENCH TOAST BAKE

Steps:

• In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened. Pour into a greased 13x9-in. baking dish; top with half of the pecans, a single layer of bread and remaining pecans. Arrange apples and remaining bread over the top. , In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned., In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast.

OVERNIGHT FRENCH TOAST

Steps:

• Place bread slices in a generously greased 9x13-inch baking dish, overlapping the slices.
• Place eggs, half-and-half, milk, sugar, cinnamon, nutmeg, and salt in a medium bowl and mix thoroughly with a rotary beater or whisk. Pour mixture over bread, making sure all slices are moistened. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.