Overnight Ice Cream French Toast With Cinnamon Banana Syrup Food

3-INGREDIENT ICE CREAM FRENCH TOAST

Steps:

• Preheat oven to 250°F. Pour ice cream into a large baking dish. Add bread, turn to coat, then let sit 3 minutes. Flip bread and continue to soak until saturated but not soggy, about 3 minutes more.
• Heat 2 Tbsp. butter in a large skillet over medium. Using tongs, carefully lift 2 bread slices from custard, letting excess drip back into dish. Transfer to skillet in a single layer and cook until golden brown and the center of toast springs back when pressed, about 4 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet; keep warm in oven until ready to serve. Repeat with 2 Tbsp. butter and remaining bread. Top toasts with remaining 1 Tbsp. butter and serve.

BANANA FRENCH TOAST BAKE

Steps:

• Preheat oven to 350°. Cut buns into 1-in. cubes; place half in a 13x9-in. baking dish coated with cooking spray. Layer with cream cheese, bananas and remaining cubed buns., In a large bowl, whisk eggs, milk, sugar, syrup and cinnamon; pour over top. Refrigerate, covered, 8 hours or overnight., Remove from refrigerator; let stand 30 minutes. Bake, covered, 30 minutes. Uncover; bake until a knife inserted near the center comes out clean, 25-30 minutes longer. Let stand 10 minutes before serving.

OVERNIGHT ICE CREAM FRENCH TOAST WITH CINNAMON BANANA SYRUP

Steps:

• Spread melted butter on baking sheet(s) until well coated. Set aside.
• Whisk together ice cream, eggs, and 2 teaspoons cinnamon in large shallow bowl until well combined. Dip bread slices in mixture, allow to soak for a few seconds, then place on baking sheet(s). Cover bread and set in refrigerator overnight.
• Preheat oven to 400 degrees F. Remove French toast from refrigerator (bring to room temperature if using a temperature sensitive baking dish such as glass) and remove cover. Bake at 400 degrees F for about 10-15 minutes per side or until golden brown and slightly crispy.
• Meanwhile, place maple syrup, vanilla, 1 teaspoon cinnamon, and banana in microwave safe bowl. Microwave on high in 1 minute increments, stirring after each, until bananas are soft, about 3-5 minutes. Serve over French Toast.

OVERNIGHT BANANA FRENCH TOAST

Steps:

• Arrange half of bread cubes in a lightly greased 13x9" pan.
• Sprinkle evenly with cream cheese and bananas; top with remaining bread cubes.
• Whisk together eggs, milk, sugar, butter and maple syrup; pour over bread mixture, pressing bread cubes to absorb egg mixture.
• Cover and chill 8 hours.
• Sprinkle with cinnamon and bake, covered, at 350 for 30 minutes.
• Uncover and bake 30 more minutes or until lightly browned and set.
• Let stand 5 minutes before serving.

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.

OVERNIGHT PEACHES & CREAM FRENCH TOAST

Steps:

• Beat together eggs and preserves, then add half and half and mix well.
• Place a single layer of French bread in a 9x13 baking dish.
• Pour egg mixture over and refrigerate overnight.
• Fry bread in small amount of butter, turning once.
• For topping, mix together butter and preserves.
• Serve French toast topped with peach butter and peach slices.
• Sprinkle with toasted shaved almonds and powdered sugar.