BEST OVEN BAKED FRENCH TOAST
Easy make-ahead French toast.
Provided by Ginny Thompson Oakley
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 8h40m
Yield 8
Number Of Ingredients 7
Steps:
- Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
- Sprinkle brown sugar and cinnamon evenly over melted butter.
- Arrange bread in two layers over brown sugar mixture.
- Beat eggs, milk, and salt in a bowl; pour over bread.
- Cover and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 343.2 calories, Carbohydrate 40.9 g, Cholesterol 171.2 mg, Fat 16.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 8.9 g, Sodium 421.1 mg, Sugar 22.7 g
BAKED FRENCH TOAST
Steps:
- Cut bread into 1-in.-thick slices. Arrange in a single layer in a greased 13x9-in. baking dish. Lightly beat next 6 ingredients; stir in milk and cream. Pour egg mixture over bread, turning once to coat. Refrigerate, covered, overnight., Preheat oven to 375°. Turn bread again to coat. For topping, combine flour, brown sugar, butter, cinnamon and, if desired, nutmeg. Sprinkle flour mixture over bread., Bake, uncovered, until a knife inserted in center comes out clean and topping is golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Top with blueberries or raspberries; sprinkle with confectioners' sugar.
Nutrition Facts : Calories 297 calories, Fat 15g fat (8g saturated fat), Cholesterol 128mg cholesterol, Sodium 299mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 9g protein.
SEVILLE ORANGE, VANILLA & CARDAMOM MARMALADE
Make this zesty orange, vanilla and cardamom marmalade to spread on toast, scones or pancakes. It will store for up to a year
Provided by Rosie Birkett
Categories Condiment
Time 1h30m
Yield Makes 2 x 500g jars
Number Of Ingredients 5
Steps:
- Peel and finely chop 7 of the oranges, discarding the pips. Reserve the skin of 3, discarding the rest, and finely chop into fine strips. Halve the remaining orange, skin-on, and finely slice. Add this to the pan with the cardamom seeds and 400ml water. Add the vanilla seeds and throw in the pod.
- Boil for 10 mins until the skins are softening, then add the lemon juice and sugar, stirring constantly. Once the sugar has dissolved, simmer for 30-35 mins. Turn up the heat and boil to set (about 10-15 mins) - the boiling point of jam is 105C. If you don't have a cooking thermometer, try the 'wrinkle test' - spoon some marmalade onto a cold saucer and leave for a minute. If it wrinkles when you poke it and has a fine skin on top, it's ready to set. Pour the marmalade into sterilized jars, top with wax discs and lids, and store for up to a year.
Nutrition Facts : Calories 36 calories, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber
BAKED FRENCH TOAST
I got this recipe from my sister in law. She and my brother had it at their gift opening after the wedding. I make it any time we have people staying with us, and it is always a hit. You may sprinkle the top with pecans if you wish.
Provided by ANTLALA
Categories Breakfast and Brunch Eggs
Time 15h
Yield 12
Number Of Ingredients 9
Steps:
- Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
- The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
- Bake in preheated oven, uncovered, for 40 minutes.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 44.4 g, Cholesterol 168.9 mg, Fat 19.8 g, Fiber 0.9 g, Protein 11 g, SaturatedFat 11.2 g, Sodium 407.9 mg, Sugar 20.3 g
CARDAMOM FRENCH TOAST CASSEROLE
I love cardamom, and I thought I'd play with recipes featuring it. I came up with this one after having made cardamom braids, a Norwegian sweet bread. Cardamom braids are the best for this, but French bread or Italian bread will work, too.
Provided by chikalin
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x12-inch baking dish with cooking spray.
- Place the bread cubes in the prepared dish. Sprinkle the pecans over the bread.
- Beat the eggs, 1 1/2 cup milk, almond extract, 1 tablespoon cardamom, cinnamon, and brown sugar together in a bowl until thoroughly combined; pour the mixture evenly over the bread cubes and pecans. Cover the dish with aluminum foil and allow the casserole to sit 15 minutes to allow the flavors to combine.
- Bake in the preheated oven for 20 minutes; remove the aluminum foil and continue baking until the top is golden brown, another 20 to 25 minutes. Remove from oven and allow to cool slightly, about 10 minutes.
- Mix the confectioners' sugar, 1/2 teaspoon cardamom, and 3 tablespoons milk in a bowl with a fork until smooth; pour over the slightly cooled casserole to serve.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 40.9 g, Cholesterol 73.9 mg, Fat 14.4 g, Fiber 2.3 g, Protein 7.2 g, SaturatedFat 2.3 g, Sodium 199.2 mg, Sugar 28.2 g
MARMALADE FRENCH TOAST SANDWICHES
I change up these warm, filling sandwiches to be sweet or savory but always a treat. All it takes is a different jelly or jam. Try hot pepper jelly when you want a little sizzle. -Danielle Loring, Lewiston, Maine
Provided by Taste of Home
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Spread cream cheese over six slices of bread; top with marmalade and remaining bread. In a shallow bowl, whisk eggs and milk., Lightly grease a griddle; heat over medium heat. Dip both sides of sandwiches into egg mixture. Place sandwiches on griddle; toast 2-3 minutes on each side or until golden brown. If desired, serve with syrup.
Nutrition Facts : Calories 447 calories, Fat 16g fat (9g saturated fat), Cholesterol 151mg cholesterol, Sodium 628mg sodium, Carbohydrate 65g carbohydrate (28g sugars, Fiber 2g fiber), Protein 13g protein.
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- Preheat oven to 325°F with racks in middle and lower third positions. Place milk and peppercorns in a large saucepan; bring milk just to a boil over medium-high. Remove from heat; let steep 30 minutes. Pour through a fine-mesh strainer into a bowl; discard solids.
- Whisk together eggs, egg yolks, salt, 1/2 cup of the granulated sugar, and 1/4 teaspoon of the cardamom in a separate large bowl until smooth. Slowly pour strained milk into egg mixture, whisking constantly until combined. Set aside until ready to use.
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