CINNAMON SWIRL FRENCH TOAST CASSEROLE RECIPE - (4.4/5)
Provided by gstark
Number Of Ingredients 16
Steps:
- Coat the inside of your Crock-Pot® slow cooker with cooking spray Spread the bread cubes on a baking sheet and crisp in a 275°F oven for 20 minutes, or until slightly dry and hard. Spread bread over the base of your Crock-Pot® slow cooker. While the bread is baking whisk the eggs, milk, cream, sugar, syrup, vanilla, cinnamon, and nutmeg together. Pour mixture over bread and press lightly to make sure all the bread is submerged. Sprinkle on the dates and pecans (recipe below), and finally the cut up pieces of butter and cook on high for 3 to 4 Hours. Garnish with powdered sugar and syrup - enjoy!
CINNAMON SWIRL FRENCH TOAST CASSEROLE
This warm, sweet cinnamon roll casserole is a great twist on French toast, kind of like a French toast casserole and custard mixed. We have it every Christmas morning. Serve with whipped cream and either blackberry or strawberry preserves.
Provided by amber
Categories Main Dish Recipes Casserole Recipes
Time 9h5m
Yield 8
Number Of Ingredients 7
Steps:
- Butter 6 slices of cinnamon swirl bread; place butter-side down into a casserole dish. Butter 6 more slices of bread and place butter-side down on top of other slices.
- Mix milk, sugar, eggs, vanilla extract, and salt together in a bowl and pour over bread. Let sit for 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place casserole dish inside a larger pan; pour water into the outside pan, making sure not to get water into the casserole.
- Bake in the preheated oven until a knife inserted into the center comes out mostly clean, about 50 minutes.
Nutrition Facts : Calories 368.3 calories, Carbohydrate 37 g, Cholesterol 127.2 mg, Fat 20 g, Fiber 4 g, Protein 10.9 g, SaturatedFat 9.7 g, Sodium 368.4 mg, Sugar 16.8 g
CINNAMON SWIRL FRENCH TOAST CASSEROLE RECIPE
Provided by charlotteh371
Number Of Ingredients 13
Steps:
- DIRECTIONS Butter a 9"-x-13" casserole dish and arrange bread slices in an overlapping layer. In a large bowl, whisk eggs, milk, heavy cream, vanilla, sugar and salt until combined. Pour mixture over bread and press bread down, making sure all pieces are submerged in egg mixture. Cover baking dish with aluminum foil and transfer to the refrigerator to sit until ready to bake (up to overnight.) When ready to bake, preheat oven to 350 degrees F. Meanwhile, use a pastry cutter or your hands to combine flour, brown sugar, cinnamon and butter to make a streusel. Sprinkle streusel over the bread. Transfer dish to oven and bake, covered, until cooked through, about 45 minutes. Dust with powdered sugar and serve with maple syrup.
CINNAMON FRENCH TOAST CASSEROLE
This recipes is from a column in the (Raleigh NC) News & Observer by Beverly Mills & Alicia Ross of Desperation Dinners and was suggested to be served for Grandparents' Day (Sept 10th). I haven't made it yet but will try it next weekend when the grandbabies are here. The oldest likes to "help" me cook and I think this would be a good recipe to do w/ her.
Provided by Impera_Magna
Categories Breakfast
Time 10h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Spray a 9x13" baking dish or glass pan that is safe to go into a hot oven when its cold (such as pyrex or corningware).
- Cut bread into bite-sized cubes; place 1 1/2 c of cubes into quart sized ziploc bag and remaining cubes into baking dish. Set aside.
- Whisk eggs well in a 2qt bowl; whisk in half-and-half, milk, and vanilla and pour over bread cubes in casserole dish.
- Press the bread cubes down into the egg mixture to make sure they are all moistened.
- Cover and refrigerate for at least 8 hours up to 24 hours.
- When ready to bake, preheat oven to 375*.
- Place butter in a microwave-safe dish; cover with a paper towel and nuke for 30-45 seconds until almost melted. Remove and stir until completely melted.
- Add nuts to bag of reserved bread cubes, then pour melted butter into bag. Seal and shake until the bread and nuts are coated w/ butter.
- Uncover the casserole dish and press the bread cubes down w/ the back of a spoon to remoisten.
- Scatter the bread cubes/nut mixture over the top, using a spoon to evenly distribute.
- Bake, uncovered, for 45-50 minutes until lightly browned on top and puffed. (Baking time will vary depending on how cold the dish is.).
- Let casserole sit for 5-10 minutes before serving. The casserole will settle and deflate a bit as it stands.
- To serve:.
- Cut into squares, place on individual plates, and pass maple syrup to drizzle on top. Serve with sliced strawberries or other berries or a mixture of berries, if desired.
- *NOTE: Pepperidge Farm Cinnamon-Swirl bread with or without raisins works well in this recipe.
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