PEACH FRENCH TOAST BAKE
Provided by Ellie Krieger
Time 8h55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.
- Preheat the oven to 350 degrees F. Uncover and bake for 40 minutes.
Nutrition Facts : Calories 267 calorie, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 144 milligrams, Sodium 288 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 13 grams
GRANDMA'S PEACH FRENCH TOAST
My mother gave me this to use at my mother group. Everyone loved it so I decided to post it and share the great blend of peaches and French toast. Smells great when cooking.
Provided by SUDEMERS
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 9h45m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
- Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
- Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
- Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 51.3 g, Cholesterol 146.8 mg, Fat 15 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 8.4 g, Sodium 275.9 mg, Sugar 38.1 g
CINNAMON BAKED FRENCH TOAST
Ree Drummond's cinnamon baked French toast from Food Network is topped with cinnamon, nutmeg and bright blueberries.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 13h
Yield 12 servings
Number Of Ingredients 16
Steps:
- For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
- For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
- When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
- Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.
EASY OVEN-BAKED FRENCH TOAST
My best friend Cheryl shared this recipe with me years ago. It's fantastic, great for x-mas morning or when you have company staying over.
Provided by Carol
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Adjust oven racks, one on lowest position and the other in the middle position.
- Preheat oven to 425.
- Grease 2 cookie sheets with 2 Tbsp.
- of the above butter.
- Beat eggs, milk, powdered sugar, vanilla and cinnamon.
- Dip bread in the egg mixture and place on cookie sheets.
- Cut remaining butter into pieces and scatter over bread.
- Place on racks, bake for 7 minutes, switch cookie sheets and continue to bake for 8 minutes.
- Sprinkle with a bit of powdered sugar when done.
BAKED FRENCH TOAST
Categories Breakfast Brunch Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cut 12 (1-inch-thick) diagonal slices from bread, reserving ends for another use.
- Generously butter 1 side of each slice and arrange slices, buttered sides up, in 1 layer in a buttered 13- by 9- by 2-inch glass baking dish, squeezing them slightly to fit if necessary.
- Whisk together eggs, milk, and 1/4 teaspoon salt until combined well, then pour evenly over bread. Chill, covered, until bread has absorbed all of custard, at least 1 hour and up to 1 day, depending on bread.
- Preheat oven to 425°F.
- Bring mixture to room temperature and sprinkle bread with sugar.
- Bake, uncovered, in middle of oven until bread is puffed and top is golden, 20 to 25 minutes. Serve immediately.
BAKED FRENCH TOAST
Thick brioche slices soak up the batter, while sugared pecans lend a caramelized crunch to this make-ahead baked French toast recipe to feed a hungry breakfast or brunch crowd.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h
Number Of Ingredients 10
Steps:
- Beat eggs in a bowl. Whisk in milk, heavy cream, 1/3 cup sugar, vanilla extract, nutmeg, and salt.
- Working in batches, dip 10 slices day-old brioche into batter to coat. Overlap brioche slices in a 9-by-13-inch ceramic or glass baking dish. Pour remaining batter over top. Refrigerate, covered, for at least 2 hours.
- Preheat oven to 375 degress. Top with pecans and sprinkle with 3 tablespoons sugar. Bake, covered with parchment-lined foil, for 25 minutes. Uncover; bake until top is golden brown and crunchy, 20 to 25 minutes more. Serve with syrup.
FRENCH TOAST BAKE
"If you like blueberries and pecans, you'll love this take on a breakfast favorite," writes Melissa Winona of Salt Lake City, Utah. "I assemble it the night before. Then I bake it in the morning to surprise my roommates, who finish it in one sitting."
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Arrange bread in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top. , Bake, uncovered, at 400° for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 599 calories, Fat 28g fat (9g saturated fat), Cholesterol 183mg cholesterol, Sodium 455mg sodium, Carbohydrate 75g carbohydrate (46g sugars, Fiber 4g fiber), Protein 15g protein.
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
OVEN-BAKED FRENCH TOAST
No one will be sleeping in when they get a fragrant whiff of this easy to make breakfast of Oven-Baked French Toast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees with rack in the middle of the oven. In a large bowl, beat eggs with a fork. Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined.
- Line 2 rimmed baking sheets with nonstick baking mats. Gently dip brioche, one slice at a time, into egg mixture to coat, placing 6 slices on each baking sheet. Transfer to oven and bake for 12 minutes. Increase oven temperature to broil. Cook until golden brown, 2 to 3 minutes. Repeat with second baking sheet. Serve with butter and sugar or maple syrup.
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
BAKED FRENCH TOAST CASSEROLE
Perfect for a Mother's Day brunch or even dessert! This was originally a very rich recipe that I found on the internet so I tried to tweak it to lower the fat. So yummy.
Provided by DaniDee
Categories Main Dish Recipes
Time 9h
Yield 10
Number Of Ingredients 16
Steps:
- Generously butter a 9x13-inch baking dish.
- Whisk eggs, half-and-half, milk, white sugar, vanilla extract, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and salt together in a bowl. Dip each bread slice into egg mixture and arrange in overlapping rows in the prepared baking dish. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix pecans, brown sugar, butter, corn syrup, 1 teaspoon cinnamon, and 1 teaspoon nutmeg together in a bowl; spread evenly over bread in the baking dish.
- Bake in the preheated oven until cooked through and golden brown, about 45 minutes. Generously top French toast with confectioners' sugar.
Nutrition Facts : Calories 596.2 calories, Carbohydrate 58 g, Cholesterol 180.3 mg, Fat 36.3 g, Fiber 2.5 g, Protein 12.6 g, SaturatedFat 17.4 g, Sodium 392.2 mg, Sugar 29.1 g
PEACH FRENCH TOAST
Let the aroma of baked peaches, brown sugar and cinnamon wake up your family. When you serve the tender slices of French toast, be sure to scoop up the golden syrup in the bottom of the pan and drizzle it over the top. -Geraldine Casey, Anderson, Indiana
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13x9-in. baking dish; top with peaches. Arrange bread over peaches., In a large bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight., Preheat oven to 350°. Remove dish from the refrigerator 30 minutes before baking; sprinkle with cinnamon. Cover and bake 20 minutes. Uncover; bake until a knife inserted in the center of French toast comes out clean, 25-30 minutes longer. Serve with a spoon.
Nutrition Facts : Calories 547 calories, Fat 22g fat (12g saturated fat), Cholesterol 202mg cholesterol, Sodium 438mg sodium, Carbohydrate 75g carbohydrate (56g sugars, Fiber 2g fiber), Protein 10g protein.
BAKED FRENCH TOAST
An easy recipe for Baked French Toast
Categories Breakfast Brunch Bake Quick & Easy Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 425°F. Generously butter a 13- by 9-inch baking dish.
- Whisk together half-and-half, eggs, vanilla, salt, and 2 tablespoons sugar. Arrange baguette slices in 1 layer in dish and pour custard over bread. Turn bread slices over once or twice to coat and let stand at room temperature 30 minutes. Sprinkle top evenly with remaining tablespoon sugar and bake until custard is set and top is golden brown, 30 to 35 minutes.
BAKED PEACH FRENCH TOAST
Make and share this Baked Peach French Toast recipe from Food.com.
Provided by Nimz_
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Spread cream cheese over both sides of bread slices.
- Place bread in 13X9 inch baking pan.
- Prick bread slices several times.
- Top with peach slices.
- Sprinkle nuts over peaches
- In large bowl, whisk eggs, milk, syrup, butter, sugar, cinnamon and vanilla.
- Pour mixture over bread.
- Bake 20-30 minutes or until set in center.
Nutrition Facts : Calories 524.8, Fat 15.2, SaturatedFat 5.9, Cholesterol 127, Sodium 787, Carbohydrate 81.3, Fiber 4.8, Sugar 19.8, Protein 16.1
BAKED PEACH FRENCH TOAST
To the warm syrup, you may add your Gran Marnier, or Bourbon or a bit of Rum or brandy. But I think I would add it to the whipped cream just after it starts to peak. Cream and alcohol seem to compliment one another well. Prep/ Cooking time does not include the time you allow the French toast.
Provided by BurtonFanatic
Categories Breakfast
Time 1h5m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 400 degrees. Spray 9x13 pan with vegetable oil spray. Trim off crusts and slice bread into small 1/2 inch cubes. Place bread tightly together in one layer in 9 x 13 pan.
- Beat eggs-add milk, 1/4 cup sugar, nutmeg and vanilla and mix with whisk until sugar is dissolved. Pour half of the liquid over the bread. Take a large spoon and press bread under the milk until it is covered by the liquid.
- Peel and slice peaches into 1/2 inch slices. Arrange peach slices on top of bread to cover. You can do straight rows or arrange in concentric circles from the middle outward.
- Pour remaining egg mixture over peaches. Mix remaining 1/2 cup of sugar with cinnamon and sprinkle evenly over peaches. Dot with butter. Bake at 350 degrees for about 45 minutes to an hour. It can be done the night before to let the bread soak up the milk mixture and for flavors to meld. Refrigerate. Do not bake it until just ready to serve.
- After baking, let is rest about 5-10 minutes before serving. It will settle like a soufflé. I heat the Maple syrup gently but until it is very hot and pour into crevices of finished dish AFTER cutting it for a serving. Sprinkle chopped pecans over all and serve immediately.
Nutrition Facts : Calories 343.3, Fat 12.2, SaturatedFat 5.8, Cholesterol 206.4, Sodium 269.5, Carbohydrate 46.9, Fiber 3.1, Sugar 28.2, Protein 12.2
CRISPY BAKED FRENCH TOAST
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- 1. Beat eggs together with milk, sugar and Vanilla extract in shallow bowl until well blended. Place panko in pie pan or shallow dish. Dip each bread slice into egg mixture, thoroughly coating both sides; then coat both sides of bread slices with bread crumbs. Place on large wire rack.
- 2. Add butter and oil into 17-1/4 x 11-1/2-inch jellyroll pan. Place pan in 400 degrees F. oven 1 to 2 minutes, or until butter melts. Remove pan from oven.
- 3. Place bread slices into pan, in single layer, turning over once to coat both sides of bread slices with butter mixture.
- 4. Return to oven and bake 15 minutes. Turn bread slices over and bake 10 minutes longer, or until golden brown.
- 5. Serve with butter and maple syrup.
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.
PEACHES & CREAM FRENCH TOAST
Steps:
- In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 13x9-in. baking dish., Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender; cover and process until smooth. Pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts :
OVEN-BAKED FRENCH TOAST WITH PEACHES
From Australian Better Homes and Gardens Diabetic Living. This looks like it would be a beautiful weekend or lazy day breakfast.
Provided by ImPat
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200C (fan forced).
- Line a baking tray with baking paper.
- Cut each slice of raisin bread in half to form 2 triangles out of each slice.
- Whisk the eggs, skim milk (or buttermilk) and cinnamon in a shallow dish.
- Dip each piece of bread into the egg mixture, allowing any excess to drip off.
- Put each piece on the tray and then bake in the oven for 10 minutes or until egg mixture has turned golden brown.
- Divide the toast between two plates.
- Spoon the yoghurt over, top with peach slices and sprinkle with toasted almonds.
- Serve straight away.
- TOASTING ALMONDS - spread the almonds over a baking tray and cook stirring once for 5 - 6 minutes in an oven preheated to 160C (fan forced) until lightly golden.
- ALTERNATIVE 1 - sourdough bread for the raisin bread.
- ALTERNATIVE 2 - use canned apricots instead of the peaches.
- ALTERNATIVE 3 - replace the vanilla yoghurt with a flavour of your choice.
PEACH OVERNIGHT FRENCH TOAST
My friend gave me this recipe to try and I embellished a little and added some spice; but it is SO yummy. It makes its own syrup when it cooks; everyone I have ever made this for LOVED it!
Provided by Mariemeow77
Categories Breakfast
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Stir butter and brown sugar over medium heat until butter is melted; add water; cook until mixture bubbles. Cool.
- Spray a 13x9 baking dish with non-stick cooking spray.
- Pour in syrup mixture, lay peach slices in dish; cover with bread cubes, completely covering the peaches.
- Mix remaining ingredients and pour over bread.
- Push the bread down so it soaks up the mixture.
- Cover; refrigerate overnight.
- Bake at 350F for 40 minutes.
Nutrition Facts : Calories 896.5, Fat 37.2, SaturatedFat 19.7, Cholesterol 391.1, Sodium 1025.9, Carbohydrate 118.2, Fiber 3.5, Sugar 54.7, Protein 22.7
SAVORY FRENCH TOAST BAKE
Spend just 15 minutes prepping this casserole the night before, and you'll have extra time to make a fruit salad and pour the coffee as it bakes. It's a keeper! -Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Time 1h5m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Arrange half of the bread slices in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, milk, mustard, salt, pepper and 1/4 cup chives., Pour half of the egg mixture over bread; sprinkle with 1 cup cheese. Layer with remaining bread and egg mixture. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Sprinkle with remaining chives.
Nutrition Facts : Calories 241 calories, Fat 13g fat (6g saturated fat), Cholesterol 159mg cholesterol, Sodium 466mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
FRENCH TOAST
Crackling around the edges and crisp on the outsides with pudding-soft centers, these thin slices of French toast taste like bread pudding, and feel especially like dessert if you smother them with maple syrup, jam or other sweet toppings. The key is to fully soak the bread, then cook the slices gently, so the insides cook through without the outsides burning. If the bread starts to brown too quickly, turn down the heat. You can double, triple or quadruple the amounts below to make enough for friends. Serve them in batches straight from the pan, or keep warm in a 200-degree oven on a plate or baking sheet.
Provided by Genevieve Ko
Categories breakfast
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- In a bowl or shallow dish that will fit the bread, beat the egg, milk and a pinch of salt with a fork until very smooth and bubbly on top.
- Add both bread slices (it's OK to stack them if they don't quite fit) and soak them, turning a few times, until the mixture is fully absorbed.
- Set a large nonstick skillet over medium heat. Add the butter and swirl it around the pan until it melts. The soaked bread will be really soft, so carefully pick up each slice by sliding your whole hand under it, then setting it in the pan. Cook until the bottoms are golden brown, about 3 minutes. Flip the slices, reduce the heat to medium-low and cook until the other sides are brown, 2 to 3 minutes.
- Enjoy hot, with more butter spread over the slices and with your favorite toppings.
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