Overnight Creme Brulee French Toast Food

CREME BRULEE FRENCH TOAST

Steps:

• Preheat oven to 375 degrees F.
• In a small bowl, whisk together melted butter, brown sugar and maple syrup. Pour mixture into a large tall baking dish and spread into an even layer using a spatula. Arrange bread on top in a single layer.
• In a large bowl, whisk together eggs, milk, cream, vanilla, cinnamon, nutmeg and salt. Pour mixture over bread. If you have time, cover and let soak in refrigerate for 1 hour or up to overnight. Otherwise, bake for about 25 minutes, or until the the butter-sugar mixture is bubbling in the bottom of the pan.
• Serve immediately, sugar side up. Sift powdered sugar on top if desired.

CREME BRULEE FRENCH TOAST

Steps:

• Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
• Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
• Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

PAULA DEENS "OVERNIGHT FRENCH TOAST"

Steps:

• Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
• The next day, preheat oven to 350 degrees F.
• Prepare the Praline Topping:.
• Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
• Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
• Serve with maple syrup.

OVERNIGHT CREME BRULEE FRENCH TOAST

Steps:

• 1. Melt butter, brown sugar and corn syrup in a small saucepan. Cook until smooth.
• 2. Spray 13x9-inch baking dish with cooking spray. Pour the butter mixture onto bottom of dish. Place the bread slices into dish.
• 3. In medium size bowl, mix the eggs, cream, salt, vanilla, and cinnamon. Pour over bread. Cover and refrigerate over night.
• 4. Bake, uncovered, in 350* oven for 40 minutes.

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.

CREME BRULEE FRENCH TOAST MADE OVERNIGHT

Steps:

• Melt butter, brown sugar and Karo over medium heat in a small saucepan. Stir until smooth.
• Pour mixture in a 13x9 casserole dish. Place bread on top, squeezing it in if you need.
• Whisk eggs, half and half, vanilla, Grand Marnier and salt in a large bowl until combined. Pour mix evenly over bread.
• Chill in the fridge overnight.
• In the morning: LET CASSEROLE COME TO ROOM TEMPERATURE! Preheat oven to 350°F.
• Bake uncovered 35-45 minutes. Edges will be puffed and golden.

OVERNIGHT CREME BRULEE FRENCH TOAST

Steps:

• In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13x9x2" baking dish.
• Cut six 1" thick slices from center portion of bread, reserving ends for another use, and trim crusts.
• Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
• In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread.
• Chill bread mixture, covered, at least 8 hours and up to 1 day.
• Preheat oven to 350* and bring bread to room temperature.
• Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, about 35 to 40 minutes.
• Serve hot French toast immediately.

CREME BRULEE FRENCH TOAST

Steps:

• Cook butter, brown sugar and Karo syrup in small saucepan. Bring to a boil, then pour into a 9x13 pan.
• Pack bread slices into mix.
• Beat eggs, cream and vanilla. Pour over bread.
• Sprinkle with cinnamon.
• Cover and refrigerate overnight.
• Bake uncovered for 45 minutes at 350 degrees.

CREME BRULEE FRENCH TOAST

Steps:

• In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish. Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
• Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

CREME BRULEE FRENCH TOAST

Steps:

• Combine butter, brown sugar and honey in a heavy saucepan over medium heat.
• Cook, stirring constantly, until melted and smooth.
• Pour into a 13 x 9 inch baking dish.
• Trim crusts from bread and arrange in one layer in the baking dish.
• Whisk together the eggs, half and half, Grand Marnier,vanilla and salt in a large mixing bowl.
• Pour evenly over the bread.
• Cover and refrigerate 8 hours or overnight.
• Preheat oven to 350 degrees F.
• Remove the dish from the refrigerator and let come to room temperature.
• Bake, uncovered, for 35-40 minutes or until puffed and edges are light golden brown.
• Serve immediately with individual pieces turned over with the caramel on top.

CRèME BRûLéE FRENCH TOAST

Steps:

• In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
• In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
• Preheat oven to 350° F. and bring bread to room temperature.
• Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
• Serve hot French toast immediately.