Overnight Brioche French Toast Casserole Food

OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Cut (or break apart) your brioche bread into 1-inch cubes and place it into a greased 9x13 baking dish.
• In a large bowl, whisk together the eggs, heavy cream, milk, maple syrup, vanilla, cinnamon, and salt until combined. Pour this over top of the bread evenly and gently toss, making sure all pieces of bread are able to soak some of the liquid up.
• Cover with foil and place in the fridge overnight (or for 4-5 hours).
• You can make the crumble topping the day before as well by mixing together the cold butter, brown sugar, flour, cinnamon, and salt with a pastry cutter or two forks until you get pea-sized pieces of butter.
• Place this in a ziploc baggie or plastic container and leave it in the fridge overnight. You could also make the topping in the morning if needed.
• Preheat your oven to 350° F. Crumble the streusel evenly over the top of the casserole and place in the oven for about 45-55 minutes, until the casserole is baked through in the middle and golden on top. If you notice the casserole browning too quickly, you can add foil on top during the baking process.

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.

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.

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.

THE BEST FRENCH TOAST CASSEROLE

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.

OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• 1. 1. In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9x13 baking dish. 2. Arrange slices of bread in the baking dish overlapping if necessary. 3. Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl and pour evenly over bread slices. 4. Sprinkle chopped pecans over bread slices. 5. Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours. 6. In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350 degrees. 7.Bake casserole for 30-35 minutes. If top starts browning too quickly place a foil loosely over the top of the casserole for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked but don't dry it out completely. 8. Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.

OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Combine the melted butter and brown sugar in a 9-by-13-inch baking dish.
• Arrange the bread slices in the dish. (It's fine if they overlap.).
• In a large bowl, whisk together the eggs, milk, vanilla, cinnamon, ginger and salt. Pour the mixture over the bread, and let it soak inches.
• Top the bread slices evenly with the pecans.
• Cover with plastic wrap, and refrigerate for 3 to 12 hours.
• Preheat the oven to 350 degrees F. In the meantime, take the casserole out of the refrigerator, and let it sit at room temperature for 20 minutes.
• Bake the casserole until it's browned and set, 30 to 45 minutes. Let it cool slightly on a wire rack. Sift confectioners' sugar over the casserole, and serve it with sorghum, cane, or maple sugar.

{OVERNIGHT} BRIOCHE FRENCH TOAST CASSEROLE

Steps:

• Lightly coat a 9x13 baking dish with nonstick cooking spray; set aside.
• In a small saucepan, combine sugar, butter, amaretto, and corn syrup; bring to a boil, stirring continuously, for 1 minute. Pour mixture into prepare baking dish. Arrange bread slices over the sauce.
• In a medium bowl, whisk together the eggs, milk, salt, and nutmeg. Pour evenly over the bread. Press lightly with a rubber spatula to moisten all the bread. Cover and chill for 4-24 hours.
• Preheat oven to 350 degree F. Bake, uncovered, for 45 minutes or until a knife inserted near the center comes out clean and the top is lightly brown.
• Let stand for 15 minutes before serving.
• While the casserole is resting, combine blackberries with the sugar in a small bowl. Lightly crush the berries with a fork; let stand until a syrup forms, stirring occasionally.
• Slice brioche and invert onto plates. Spoon berry mixture over each serving and enjoy!