RAISIN BREAD FRENCH TOAST CASSEROLE
Tastes good for breakfast, just like French toast. It's easy to make too! Serve warm with maple syrup on top.
Provided by gingem
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8-inch baking pan.
- Pour bread cubes into the prepared pan.
- Beat milk, eggs, sugar, and vanilla extract together in a bowl until evenly mixed; pour mixture over bread cubes. Arrange butter chunks atop bread mixture. Set aside for bread to absorb liquid, about 10 minutes. Sprinkle with cinnamon.
- Bake in the preheated oven until top is golden, 45 to 50 minutes.
Nutrition Facts : Calories 245.2 calories, Carbohydrate 27.4 g, Cholesterol 144.1 mg, Fat 11.6 g, Fiber 1.7 g, Protein 8.6 g, SaturatedFat 5.8 g, Sodium 226.5 mg, Sugar 11.5 g
RAISIN BREAD FRENCH TOAST
Steps:
- In a medium bowl, beat together the eggs, milk, vanilla and cinnamon. Transfer the egg mixture to a wide bowl (like a pasta bowl), so you can dip the bread slices.
- Preheat a nonstick skillet on medium to medium-high heat. TIP: To make French toast quick, a square skillet is very handy because it can make 4 slices at once, and the low edges of the pan make it easy to flip.
- Drop a knob of butter on the hot skillet. Working one slice at a time, dip each slice for about 20 seconds, and flip and allow to soak for another 10 seconds.
- Place the egg dipped bread on the skillet and cook for about 2-3 minutes, until the bottom is golden brown. Flip and cook an additional 2 minutes on the other side, until the French toast feels slightly firm to the touch and the bottom is golden brown. Adjust the heat as necessary so the French toast gets cooked through before the outsides burn.
- Serve immediately with maple syrup, a sprinkle of cinnamon, and a dollop of whipped cream.
Nutrition Facts : Calories 123 kcal, Carbohydrate 14 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 106 mg, Sodium 137 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
THE BEST FRENCH TOAST CASSEROLE
There's no need to get up early on the weekend to make brunch for a crowd. With this rich, custardy French toast casserole, nearly all the prep is done in advance. Simply assemble and refrigerate overnight. About an hour before brunch time, just pop it into the oven. Whip up a fast and easy banana-caramel topping and bask in the praise of your well-fed guests.
Provided by Food Network Kitchen
Categories main-dish
Time 9h
Yield 6 to 8 servings
Number Of Ingredients 17
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.
THE BEST FRENCH TOAST
Our favorite bread for making French toast is pain de mie for its neutral flavor and spongey texture, which helps it absorb the egg mixture without falling apart. It's sometimes hard to find, so you can substitute brioche for a richer and more decadent toast or challah for an all-purpose choice. Many French toast recipes call for stale bread, but we lightly toast fresh bread slices in the oven instead. We like a slightly longer soak time on the bread to give it a more custard-like texture. If you like your French toast on the drier side, cut the soak time down to 30 seconds per side.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 8 slices
Number Of Ingredients 11
Steps:
- Arrange a rack in the center of the oven and preheat to 300 degrees F.
- Cut the bread into 8 slices about 3/4-inch thick. Arrange them in a single layer on a rimmed baking sheet (it's ok if they overlap). Bake, flipping them halfway through, until very lightly golden on both sides, about 12 minutes. Let them cool on the baking sheet until ready to use. Reduce the oven temperature to 200 degrees F.
- Vigorously whisk the eggs in a large bowl until blended and no streaks of whites remain. Add the half-and-half, sugar, vanilla, cinnamon, salt and nutmeg and whisk until completely incorporated. Transfer to a 2-quart baking dish.
- Gently press 2 slices of the toasted bread into the custard. Turn to coat and then gently press down on the bread until you feel it start to soak up the custard-this is key for a luscious, moist texture. Let the bread soak for about 1 minute per side; it should feel heavy but still hold its shape and not fall apart.
- Melt 1 tablespoon of the butter in a large nonstick skillet over medium-low heat. Cook 2 of the soaked bread slices until they are a deep golden brown, the custard has set and the insides are cooked through, 4 to 5 minutes per side. The center of the bread will puff slightly while the crust will contract, making it look puckered. You may have to alternate between medium and medium-low heat if the bread browns too quickly or not fast enough. Transfer the slices to a rimmed baking sheet and hold in the warm oven. Repeat with the remaining butter and bread.
- Serve the French toast with butter, maple syrup and a sprinkle of confectioners' sugar.
GLUTEN-FREE RAISIN BREAD FRENCH TOAST CASSEROLE
This decadent-yet-healthy make-ahead baked French toast is topped with fresh berries -- and is also gluten-free.
Provided by Silvana Nardone
Categories main-dish
Time 1h
Yield 9 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking dish with cooking spray or butter.
- Place the bread, in overlapping layers, in the prepared dish in 2 even rows.
- In a large bowl, whisk together the dairy-free milk, sugar, vanilla and eggs. Pour evenly over the bread, pressing on the slices to help soak up the liquid.
- Place the baking dish in a larger pan and pour in enough warm water to reach halfway up the sides of the dish. Bake until golden brown and the custard is set, about 50 minutes. Sift over confectioners' sugar, if using. Cut into 9 pieces and serve with berries.
Nutrition Facts : Calories 168, Fat 4.2 grams, SaturatedFat 0.7 grams, Cholesterol 90 milligrams, Sodium 188 milligrams, Carbohydrate 28.4 grams, Fiber 2.7 grams, Protein 6.9 grams, Sugar 8.8 grams
THE BEST FRENCH TOAST
There's no question that this is the best French toast recipe. The caramelized exterior meets a soft, custardlike center that practically melts in your mouth. Not only that, but it's quick and easy, too! -Audrey Rompon, Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.
Nutrition Facts : Calories 546 calories, Fat 24g fat (15g saturated fat), Cholesterol 263mg cholesterol, Sodium 786mg sodium, Carbohydrate 64g carbohydrate (25g sugars, Fiber 2g fiber), Protein 13g protein.
BUTTERMILK FRENCH TOAST WITH HOMEMADE CINNAMON - RAISIN BREAD
A new twist on the classic French toast, using buttermilk for a bit of extra "oomph"! For a chef's treat (which was my favourite part growing up) pour the leftover egg mixture into the pan and cook until crispy on the bottom and set on the top like an omelette. Serve alongside the French toast (with Recipe #481638 or maple syrup, of course!).
Provided by YummySmellsca
Categories Breakfast
Time 35m
Yield 2 adult portions, 2 serving(s)
Number Of Ingredients 8
Steps:
- On the lowest setting of your toaster, toast the slices of bread until just slightly "blonde" in colour and dry on the surface. Set aside.
- In a shallow dish, whisk together the vanilla, cinnamon and brown sugar to evenly distribute the cinnamon.
- Add the buttermilk and eggs and whisk to combine.
- Place a large frying pan (we use non-stick but cast iron would be awesome) over medium heat and add 1 tbsp of the butter.
- Two slices at a time, dip the toasted bread into the egg mixture and allow them to soak about 30 seconds on each side.
- When the pan is hot, add the soaked slices and cook for 5 minutes per side.
- Repeat with remaining bread, egg mixture and butter.
Nutrition Facts : Calories 303.5, Fat 21.5, SaturatedFat 10.7, Cholesterol 404.9, Sodium 287.5, Carbohydrate 11, Fiber 0.3, Sugar 10.1, Protein 14.5
OVERNIGHT RAISIN FRENCH TOAST
"This recipe came from a colleague years ago and has become a potluck, brunch and family favorite! My staff used to ask for it every holiday. I love the convenience of great make-ahead recipes and this is one I turn to all the time. I like to sprinkle it with cinnamon and sugar when removing it from the oven." Stephanie Weaver - Sligo, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place half of the bread cubes in a greased 13x9-in. baking dish. Top with cream cheese and remaining bread. , In a large bowl, whisk remaining ingredients. Pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 30 minutes. Uncover; bake 15-20 minutes longer or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 305 calories, Fat 14g fat (7g saturated fat), Cholesterol 177mg cholesterol, Sodium 197mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 3g fiber), Protein 10g protein.
WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)
This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking. I made this for the first time about a year ago and since it makes 3 loaves, I gave one to my neighbor. Now she asks for it constantly and since it is so fun to make, I oblige her, plus I get to keep the other 2 loaves!
Provided by Lydia Holton
Categories Yeast Breads
Time 3h45m
Yield 3 loaves, 36 serving(s)
Number Of Ingredients 13
Steps:
- Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
- Remove from heat.
- Let cool until lukewarm, about 120-125 degrees.
- Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
- Knead the dough on a lightly floured surface for a few minutes until smooth.
- Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
- Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
- Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
- Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
- Roll up tightly (the long way).
- The roll should be about 3 inches in diameter.
- Cut into thirds, and tuck under ends and pinch bottom together.
- Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
- Let rise in warm place, uncovered, again for about an hour.
- Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
- Remove from oven and let cool on rack.
- Take melted butter and spread over tops of loaves.
- After about 20 minutes, lay loaves on their sides and remove from pans.
- Allow to cool before slicing.
Nutrition Facts : Calories 189.6, Fat 4.3, SaturatedFat 2.5, Cholesterol 25.5, Sodium 83.4, Carbohydrate 34, Fiber 1.4, Sugar 10.8, Protein 4.1
CRUNCHY RAISIN BREAD FRENCH TOAST
Make and share this Crunchy Raisin Bread French Toast recipe from Food.com.
Provided by Sharon123
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix eggs, milk, vanilla, powdered sugar and nutmeg in a shallow dish(or pie plate).
- Place cereal in another shallow dish.
- Spray a 12" nonstick skillet generously with butter(or cooking spray). Heat over medium heat.
- Dip both sides of 4 slices of the bread in egg mixture, then in cereal.
- Cook 2 to 3 minutes or until golden brown, turning once. Repeat with remaining bread, egg mixture and cereal, buttering the skillet each time.
- Serve topped with powdered sugar, if desired. Enjoy!
- Makes 4 servings.
Nutrition Facts : Calories 229.6, Fat 6.8, SaturatedFat 2.2, Cholesterol 161.5, Sodium 265.4, Carbohydrate 32.6, Fiber 2.2, Sugar 7.3, Protein 9.5
RAISIN BREAD FRENCH TOAST FOR ONE (DAIRY FREE)
I love French Toast and so many of the recipes I've seen are for more then one person. So I came up with this one. If you don't like Nutmeg, use Cinnamon instead. I'm sure it will be just as tasty. I used agave instead of maple syrup because its low on the gylcemic index. You could use an unsweetened seed or nut milk instead of soy if you wish. I noticed that this recipe tastes like raisin bread pudding, another one of my favorites.
Provided by Chef Joey Z.
Categories Breakfast
Time 25m
Yield 2 slices, 2 serving(s)
Number Of Ingredients 7
Steps:
- Toast your raisin bread until the moisture is gone from the bread.
- While the bread is toasting combine the rest of the ingredients in a shallow dish and mix well to combine.
- Spray a non stick saute pan with oil and heat it so that it's fairly hot but not smoking.
- Thoroughly soak the raisin toast in the wet mixture. The idea is to absorb as much of the liquid into the toast as possible.
- Don't worry if you have extra. You can put it on top of the toast while it's cooking for extra flavor.
- Cook the two slices of toast until golden on both sides.
- Top with more agave nectar or maple syrup.
- Bon Appetit!
Nutrition Facts : Calories 138.8, Fat 4.3, SaturatedFat 1.1, Cholesterol 93, Sodium 271.9, Carbohydrate 16.9, Fiber 1, Sugar 3.8, Protein 7
FRENCH TOAST
It was posted in the Brisbane Sunday Mail on May 5, 2002 by Donna Hay. It tastes great & is quick & easy to make.
Provided by Frank Beylaard
Categories Breakfast
Time 12m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place eggs,milk,sugar and cinnamon in a bowl and whisk until combined.
- Heat a non-stick frying pan over medium heat.
- 3.
- Add 1 tsp of butter.
- Quickly dip a slice of bread into egg mixture and place into the frying pan.
- Cook for 1 minute each side or until golden brown and crisp.
- Repeat with remaining butter and bread.
- To serve, top toast with sliced bananas and drizzle over maple syrup.
Nutrition Facts : Calories 188.5, Fat 6.2, SaturatedFat 3, Cholesterol 89.1, Sodium 224.8, Carbohydrate 28.8, Fiber 1.5, Sugar 13.2, Protein 5.1
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