Apple Raisin French Toast Strata 329 Recipes

Steps:

• Grease a 9x13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples.
• In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminum foil, and refrigerated overnight.
• Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.

Steps:

• Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.
• In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.

Steps:

• In a large baking dish, whisk eggs, milk, and cinnamon. Set aside. Place the bread slices in the egg mixture. Let soak until the egg mixture is completely absorbed into the bread, turning over occasionally, for 1 to 2 minutes. Heat a griddle over medium low heat. Add the butter and melt. Cook the bread on the griddle until brown and heated through, about 2 to 4 minutes per side. Make 2 sandwiches with the bread and apple pie filling. Cut each sandwich in half. Transfer to plates and serve with additional butter. Top with powered sugar, if desired.

Steps:

• Grease a 13x9 inch baking dish.
• In a large bowl, mix brown sugar and 1 teaspoon cinnamon.
• Mix in the melted butter.
• Stir in apples and raisins until evenly coated.
• Pour into prepared pan.
• Arrange bread slices in an even layer over the apples.
• In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon.
• Pour over bread making sure EVERY slice is fully soaked.
• Cover with aluminum foil and refrigerate overnight.
• Preheat oven to 375°F.
• Remove dish from fridge and bake covered 40 minutes.
• Remove cover and bake 5 more minutes.
• Let stand 5 minutes before serving.
• MANGE!

Steps:

• Grease a 9x13x2 rectangular baking dish.
• Place half the bread cubes in the dish.
• Sprinkle with cream cheese cubes and then remaining bread cubes.
• Combine eggs, cream, melted butter and syrup.
• Mix well and pour over bread and cheese cubes.
• Using a spatula, press layers down to moisten.
• Cover with plastic wrap and refrigerate for 2 hours, or overnight.
• Remove plastic wrap and bake uncovered for 35- 40 minutes at 350ºF, or until set and golden brown.
• Let stand about 10 minutes before cutting.
• Top with your favorite syrup, or apple cider syrup (see database), or a big dollop of whipped cream.

Steps:

• Preheat oven to 325°F.
• Place bread in a single layer in the bottom of a 9x9 inch baking dish.
• Place sausage and apple in a large skillet, cover and cook over medium heat for 5 minutes.
• Uncover and cook 3 minutes or until the sausage are lightly browned, the apples are soft and the pan juices evaporate.
• Spoon the apple sausage mixture over the bread and top with cheese.
• Place eggs and milk in a bowl and whisk to combine.
• Pour mixture over cheese, let stand 5 minutes or cover and refrigerate overnight.
• Bake 30 minutes (35-40 if refrigerated) or until eggs are set in the center.
• Cut into squares before serving.

Steps:

• Melt the butter in a large skillet and add apples.
• Cook and stir for 5 minutes.
• Add brown sugar, water, and cinnamon and continue to cook and stir for 10 minutes until apples are tender.
• Spoon mixture into 13x9 baking dish.
• Cover apples with bread slices, making sure to cover the entire surface.
• Trim the bread to fit if you must.
• Beat eggs until foamy, then beat in milk and vanilla.
• Pour egg mixture over the bread slices.
• Cover the dish with plastic wrap and refrigerate overnight.
• In the morning, remove the dish from the refrigerator and let it stand while oven is preheated to 375 F.
• Bake uncovered for 35 minutes, or until bread is golden and firm.
• Let sit 10 minutes before serving.
• To serve on a platter, run a knife around the edges of the casserole, place platter on top of casserole, and carefully flip.
• To serve individually, use a spatula to remove serving, place serving plate on top of serving and carefully flip so apple side is up.

Steps:

• Butter a 9-inch baking dish.
• Melt butter in a medium skillet over medium-high heat.
• Add in apples and saute until just softened (about 3 minutes) remove from heat.
• Stir in the raisins, walnuts, sugar, cinnamon, nutmeg and 1/2 cup sour cream.
• In a medium bowl beat eggs, half and half, maple syrup and remaining 1/2 cup sour cream.
• Layer HALF of the sliced bread in the bottom of the prepared baking dish.
• Spread the apple/sour cream mixture over the bread slices, then top with remaining bread slices.
• Pour the egg mixture over the top of the bread.
• Cover and refrigerate from 2-24 hours.
• Set oven to 325 degrees.
• Bake for about 50-60 minutes or until set and lightly browned.
• Let stand for 10 minutes before serving.

Steps:

• In large bowl, combine all french toast ingredients except the bread and beat until smooth.
• Spray large nonstick skillet or griddle with nonstick cooking spray.
• Heat over medium high heat until hot.
• Dip each slice of bread in egg mixture and add to skillet.
• Cook 2 to 4 minutes on each side or until golden brown.
• Top each serving with banana slices and pecans and drizzle with syrup.

Steps:

• Prepare Apple Filling: In 12- inch skillet, melt margarine over medium heat. Add apples and sugar, and cook 20 minutes or until apples are deep golden, stirring occasionally. Stir in apple brandy; cook 1 minute longer.
• Prepare French toast: Grease 3 1/2 to 4- quart shallow ceramic casserole or 13" by 9" glass baking dish. Arrange half of bread slices, overlapping slightly, in casserole.
• In medium bowl, with wire whisk or fork, beat milk salt, cinnamon, and eggs until well mixed. Pour half of egg mixture over bread in casserole. Reserve one-fourth of apple filling; cover and refrigerate to spoon on casserole after baking. Spread remaining Apple Filling over bread in an even layer. Arrange remaining bread slices over apple layer. Pour remaining egg mixture over bread, pressing bread down with spatula so it absorbs maximum amount of egg mixture. Dot bread with margarine; sprinkle with sugar. Cover casserole and refrigerate overnight.
• To bake, preheat over to 325 degrees. Uncover casserole and bake 50 to 55 minutes or until knife inserted in center comes out clean. Reheat reserved Apple Filling in microwave oven until heated through. Spoon on top of French toast to serve.

Steps:

• Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread. In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours. Preheat oven to 325 degrees F (165 degrees C). Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.

Steps:

• Coat a 9x13 baking dish with spray of oil. Arrange half of the bread in the dish. Spread the cream cheese cubes over the bread and then the apples. Top with remaining bread.
• In a large bowl beat the eggs and cream, butter and maple syrup. Pour over the bread. Cover with plastic wrap and refrigerate overnight or at least 2 hours.
• Preheat the oven to 325°F and bake 45 minutes of until set and lightly browned. Let stand at least 15 minutes before serving with extra maple syrup.