Applefrenchtoastcasserole Recipes

Steps:

• For the French toast and caramelized apples: Preheat the oven to 275 degrees F.
• Spread the bread cubes on a large baking sheet and bake until lightly toasted, about 15 minutes. Let cool. Adjust the oven to 350 degrees F.
• Combine the sugar, apple cider and lemon juice in a large, high-sided saute pan and bring to a simmer over medium heat. Stir in the Gala and Granny Smith apples and cook, stirring occasionally, until softened and caramelized, about 15 minutes. Add the apple brandy if using; cook a few minutes longer. Using a slotted spoon, transfer the apples to a bowl (you don't want the apples to be too wet) and let cool. Reserve the apple cooking liquid for serving.
• For the streusel: Mix together the butter, salt and sugar in a large bowl until smooth. Add the flour, oats and cinnamon and mix until well combined. Refrigerate for 15 minutes. Squeeze the mixture in your hands to form larger and smaller clumps.
• For the casserole: Butter a 9-by-13-inch baking dish with some softened butter. Whisk the eggs, yolks, vanilla and cinnamon in a large bowl until smooth. Whisk in the half-and-half, then fold in the cooled apples. Add the bread and stir to coat, pressing down to make sure bread is totally submerged. Let sit for 10 minutes.
• Transfer the apple-bread mixture to the buttered baking dish, pressing down to make sure the top is an even layer. Scatter the streusel evenly over the top. Cover with foil and bake for 30 minutes. Uncover and continue baking until puffed and lightly golden brown, another 30 minutes or so. Remove from the oven and let cool slightly.
• Reheat the reserved apple cooking liquid. (If very thin, simmer briefly over medium heat until reduced to a syrup; if there isn't much, add some apple cider and simmer briefly.) Turn the heat to low and whisk in the cold butter, piece by piece, until emulsified. Serve with the French toast.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 7x11-inch baking dish with cooking spray.
• Beat eggs, half-and-half, milk, white sugar, and vanilla extract together in a large bowl; add bread cubes and stir to coat. Let soak until bread is moist, at least 10 minutes.
• Melt butter in a skillet over medium heat. Stir apples and brown sugar into the melted butter to moisten the sugar completely; add cinnamon and cook, stirring regularly, until the apples are warmed yet still firm, 5 to 7 minutes.
• Stir apple mixture into the bread mixture; pour into the prepared baking dish.
• Bake in preheated oven until golden on top and still somewhat soft in the center, 35 to 45 minutes.

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:

• 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:

• Preheat oven to 375 F.
• Peel, core, and cut each apple into 3/4 inch thick wedges. Place the apple wedges in a large mixing bowl, and toss gently with the lemon juice to prevent discoloration. Peel the bananas, and slice them crosswise 3/4 inch thing. Add the bananas to the apples and toss to coat evenly with lemon juice. Sprinkle the cinnamon over the fruits and toss well to combine.
• Melt butter in a large skillet over medium-high heat. Add the fruit and saute until tender, about 30 seconds. Add the brown sugar and maple syrup and cook until the sugar is dissolved, 30 seconds longer, remove from heat.
• Pour the contents into a lightly buttered, non-reactive, 9- inch round baking dish. In a medium size bowl, beat the eggs, then stir in the milk and vanilla. Dip the bread slices into the egg mixture just to moisten (both sides), then place them over the fruit in a single layer in the pan, making sure to cover the fruit entirely. Pour any leftover egg mixture over the bread. Let the mixture sit for 10 minutes. (This can be prepared up to this point in advance, covered and refrigerated overnight)
• Bake the French toast, uncovered until the top is golden, 30-35 minutes. Cool for 5 minutes. Place a serving tray over the pan, and carefully turn them over to unmold the French toast. Spoon any syrup or fruit left in the pan over the bread, and serve at once.

Steps:

• Preheat the oven to 350ºF.
• In a large frying pan, heat the butter on medium until it starts to sizzle. Add the apples, pecans, brown sugar, and cinnamon and combine. Cook the apples until they are soft, approximately 10 minutes. Remove from the stove and set to the side.
• In a large bowl, whisk the eggs and milk. Add the cubed bread to the egg mixture and combine until all of the bread is coated. Pour the bread into a nine-inch square baking pan. Add the apple mixture and combine.
• Bake in the oven for 60 minutes. Once cooked, remove and cut into 9 squares.
• While the casserole is cooking, in a medium bowl, beat the cream cheese and powdered sugar until smooth with either a hand mixer or stand mixer. Add the vanilla, and then slowly drizzle in the milk. Mix until a thick pourable consistency similar to sour cream. Spoon the icing onto the warm French toast casserole.
• The casserole can be stored in the fridge for 2 - 3 days, and heated in the microwave for 40 seconds to warm. Store the cream cheese icing in a separate container.

Steps:

• Cut the bread into 1-inch (2 ½ cm) cubes.
• Dice peeled apples into small bite-size pieces.
• Preheat the oven to 350˚F (180˚C).
• In a medium bowl, mix together the bread, apples, sugar, and cornstarch.
• In a separate bowl, whisk together the eggs, milk, vanilla, and cinnamon.
• Pour egg mixture into the bread bowl.
• Give the ingredients a good stir, then pour into a 9x13-inch (33 cm X 23 cm) greased baking tray.
• Drizzle with maple syrup.
• Bake for 45 minutes or until golden brown.
• Enjoy!

Steps:

• In a skillet over medium heat, melt butter and add apples. Stir occasionally until tender.
• Add brown sugar and corn syrup.
• Cook over low heat until sugar is dissolved.
• Pour into buttered 9-by-13-inch baking pan.
• Arrange bread slices over apple mixture.
• In bowl, beat eggs, milk, vanilla, salt and cinnamon until blended.
• Pour mixture evenly over mixture in pan.
• Cover with foil or plastic wrap and refrigerate overnight.
• Next morning, preheat oven to 375 degrees.
• Remove cover and bake for 35-45 minutes or until firm and brown.
• Cool for 5 minutes, then flip onto large platter or foil covered cookie sheet with 1-inch edge.

Steps:

• In a small saucepan, combine the brown sugar, butter and syrup. Cook over medium heat for 5-7 minutes or until thickened. Pour into an ungreased 13x9-in. baking dish. Arrange apples over top., In a large bowl, beat eggs, milk and vanilla. Dip bread slices into the egg mixture 1 minute; place over apples. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 35-40 minutes. Meanwhile, in a small saucepan, combine syrup ingredients; heat through. Serve with French toast.

Steps:

• Spread bread slices on a baking sheet; let stand at least a few hours and up to overnight. Melt butter in a large ovenproof, nonreactive skillet (like an 11-to-12-inch enameled cast iron) over medium heat. Add 1 cup brown sugar, 1/4 teaspoon salt, and lemon juice. Cook, stirring, until sugar dissolves, then bring to a boil; cook 1 minute.
• Add apples and cook, turning occasionally, until they begin to soften and brown a bit and liquid thickens, about 12 minutes. Let cool 30 minutes.
• In a wide, shallow dish, whisk together eggs, milk, remaining 2 tablespoons brown sugar, vanilla, and 1/4 teaspoon salt. Dip bread in mixture, turning to coat. Arrange atop apples, shingling in concentric circles. Pour remaining mixture on top. Cover; refrigerate at least 2 hours and up to 24.
• Preheat oven to 350°F. Sprinkle French toast with cinnamon and bake, uncovered, until set and golden on top, 35 to 45 minutes. Let stand 15 minutes. Dust with confectioners' sugar; serve with yogurt, pecans, and fruit.