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.
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
BRUNCH BAKED FRENCH TOAST
Easy, easy, serve with anything you like; kids love this one and so do adults.
Provided by GAIL BOYD
Categories 100+ Everyday Cooking Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk eggs, milk, and salt together in a bowl; pour into a shallow dish. Soak bread slices in egg mixture until saturated.
- Spread softened butter over the bottom of a 10x15-inch jelly roll pan. Sprinkle brown sugar over the butter. Arrange bread slices onto sugar in a single layer; sprinkle with cinnamon.
- Bake in preheated oven until beginning to firm, 25 to 30 minutes.
Nutrition Facts : Calories 751.3 calories, Carbohydrate 104.1 g, Cholesterol 188.6 mg, Fat 29.6 g, Fiber 3.3 g, Protein 19.8 g, SaturatedFat 16.9 g, Sodium 1128.1 mg, Sugar 41.6 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.
BAKED CINNAMON FRENCH TOAST
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In shallow dish stir together eggs, milk, 1 tablespoon of the sugar, vanilla and 1/2 teaspoon of the cinnamon. Dip bread slices into egg mixture, turning to generously coat both sides. Place on 15 x 10 x 1-inch baking pan coated with cooking spray.
- Bake at 450 degrees F about 11 minutes or until light brown.
- Meanwhile, in small bowl stir together remaining 1 tablespoon sugar and remaining 1/4 teaspoon cinnamon.
- Turn bread slices. Sprinkle with KELLOGG'S® RICE KRISPIES® cereal. Lightly press cereal into bread. Sprinkle sugar-cinnamon mixture over cereal. Bake at 450 degrees F about 5 minutes more or until light brown.
- Top each slice with some banana slices. Serve with syrup.
FRENCH TOAST "BRUNCH"
Steps:
- Muddle strawberry and sugar in a glass with a little of the Champagne. Pour into a champagne glass and then top with Champagne.
- For a nonalcoholic version, replace Champagne with cider.
LEMON BLUEBERRY FRENCH TOAST BAKE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 9h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Grease an 8-inch square baking dish with butter.
- Add the butter to the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed for 1 minute. With the mixer running, slowly pour in the maple syrup and 1 teaspoon of the vanilla bean paste and whip until completely combined. Transfer to a serving bowl and reserve.
- Keep the rolls intact and slice across the equator to create 1 large top and 1 large bottom roll. Place the bottom roll in the baking dish, then spread with 2 tablespoons of the maple butter. Sprinkle with the lemon zest and half of the blueberries and top with the top roll.
- In a medium bowl, whisk together the milk, cream, sugar, eggs, remaining 1 teaspoon vanilla bean paste and a pinch of salt. Pour the mixture over the rolls. Cover and refrigerate at least 8 hours.
- Preheat the oven to 400 degrees F.
- Cover the baking dish with foil and bake for 40 to 45 minutes. Remove the foil, then continue to bake until golden brown, about 10 more minutes.
- Arrange scoops of the maple butter on top and sprinkle with the bacon and remaining blueberries. Serve with additional maple syrup.
SLUMBER PARTY BAKED FRENCH TOAST
I prepared this late one night when my daughter had a sleepover for 10 girls. It was a big hit the next morning with warmed maple syrup. Next time I'll serve some sliced fruit or summer berries alongside. Prep time does not include overnight refrigeration.
Provided by MindiLouWho
Categories Breakfast
Time 1h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300. Cut bread into 1-inch slices, then cubes. Spread on a large cookie sheet and toast for about 10 minutes, or just until dry. (If you're good at advance planning, you can cut the bread up to get stale earlier.).
- Grease a 9x13 glass baking dish. Place the bread cubes evenly across the bottom, turning to fit the pieces. Scatter raisins or fruit evenly.
- Beat eggs thoroughly with milk, syrup, and vanilla. Pour over bread, pressing down with spatula so all pieces are evenly soaked. Cover tightly and refrigerate overnight, or a minimum of 4 hours.
- Preheat oven to 350. Remove pan from fridge & let stand at room temperature 15 minutes. Uncover and sprinkle with cinammon. Bake for 40-45 minutes. Toast will be puffed & lightly browned. Let stand 5 minutes before serving. Cut into 12 squares.
Nutrition Facts : Calories 178.7, Fat 5.5, SaturatedFat 2.2, Cholesterol 129.7, Sodium 214.9, Carbohydrate 23.6, Fiber 0.7, Sugar 8.4, Protein 7.7
BAKED FRENCH TOAST WITH PRALINE TOPPING
This is a wonderful, make-ahead recipe to serve at a brunch. It really takes no time at all, but it tastes incredible! I used this for our Mother's Day Brunch this year, and it was very well received. I happened to use 1% milk (which I had on hand!) and heavy cream in place of the half and half. In order to save some time, I almost left off the praline topping, but I am so glad I took the time to make it. The nice, sweet crunch of the buttery nuts complimented the dish really well. This is great served with warm maple syrup.
Provided by Kozmic Blues
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Slice the loaf of bread into 1" thick slices.
- There should be about 20 slices.
- Butter a 9x13" baking dish, and arrange the bread slices in two layers.
- I cut some of the slices into triangles to be sure they fit into all the corners.
- In a large bowl, beat the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt until well blended, but not too frothy.
- Gently pour the mixture over the bread slices.
- Be sure all the slices are covered evenly, especially the ones on top!
- Cover with foil and refrigerate overnight.
- The next morning, preheat oven to 350.
- Combine ingredients for praline topping, and spread evenly over the bread mixture.
- Bake uncovered in oven for about 40 minutes, or until puffed, and lightly golden on top.
- (a few more minutes if you like it a little crispier on top!) Cut into squares and serve with warm maple syrup.
BAKED STUFFED FRENCH TOAST
This is a terrific stuffed french toast recipe. Great when you have overnight guests or for Sunday or Holiday Brunch. In a pinch, you could use canned apple pie filling instead of fresh apple. This is a great breakfast comfort food!
Provided by BlondieItaliana
Categories Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 375 dg.
- Put 1/2 bread cubes in ungreased 11x7" dish. Cover with all of the cream cheese. Sprinkle with apple. Top with remaining bread. Beat eggs, milk, & cinnamon until blended. Pour over top & bake 35 minute
- Dust with sugar & serve with maple syrup.
Nutrition Facts : Calories 189.3, Fat 10.5, SaturatedFat 5.5, Cholesterol 129.4, Sodium 231.1, Carbohydrate 16.7, Fiber 1.2, Sugar 3.4, Protein 7.2
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.
EASY FRENCH TOAST CASSEROLE
Delicious and decadent, simple spin on French toast. Got the idea from a bed and breakfast in the south. Add additional ingredients; we like blueberries and cream cheese, cinnamon apples, nuts, and dried fruit!
Provided by Heather Bogle
Categories Main Dish Recipes Casserole Recipes
Time 8h50m
Yield 8
Number Of Ingredients 8
Steps:
- Grease a 9x12-inch baking dish.
- Stir 1 cup brown sugar and butter together in a saucepan over medium-low heat until butter melts and sugar dissolves into butter, 2 to 4 minutes. Pour into prepared baking dish and spread a 1 1/2- to 2-inch layer of bread pieces over the top.
- Beat milk, eggs, and vanilla extract together in a bowl; pour milk mixture over bread into the baking dish and move bread as necessary to ensure all bread is absorbing liquid. Sprinkle cinnamon over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat oven to 450 degrees F (230 degrees C). Remove and discard plastic wrap from baking dish and sprinkle remaining brown sugar over the top of the bread mixture.
- Bake in the preheated oven until browned and bubbling, about 30 minutes.
Nutrition Facts : Calories 382.3 calories, Carbohydrate 48.1 g, Cholesterol 174.9 mg, Fat 17 g, Fiber 0.7 g, Protein 10.2 g, SaturatedFat 9.4 g, Sodium 352.1 mg, Sugar 32.3 g
BAKED PECAN FRENCH TOAST
The chore of making French toast on a weekday morning is standing over the stove when you're short on time. By assembling breakfast the night before, then letting the French toast bake instead of fry, you've got more time to get organized for the new day.
Provided by PollyB
Categories Breakfast
Time 35m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- Place the eggs, milk, sugar, nutmeg or cinnamon and vanilla in a medium mixing bowl and whisk to combine.
- Mist the bottom of a 12 by 8-inch glass casserole with vegetable oil spray or brush with melted butter.
- Place the bread slices in a single layer in the pan.
- Pour the egg mixture over the bread, distributing it evenly.
- Turn the bread slices once.
- Cover the pan with plastic wrap and place in the refrigerator overnight.
- The next morning, preheat the oven to 425 degrees.
- Remove the pan from the refrigerator and remove the plastic wrap.
- Sprinkle the bread slices with pecans and drizzle with melted butter.
- Bake for 20 to 25 minutes, or until bread slices puff up and pecans are deep brown but not burned.
- Serve warm with maple syrup.
- Instead of a cup of milk, use 2/3 cup orange juice and 1/3 cup of the milk.
- You can vary this further by adding a little grated orange zest with the pecans before baking.
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