LIGHT NIGHT BEFORE FRENCH TOAST RAPHAEL
The original recipe was from the Best of Bridges book... Here is how you health it up! This is so delicious... I hope you enjoy it too! Note: Cooking time doesn't include refrigeration. NOTE: THE PHOTO I posted is with the recipe being made with 6 cups of enriched white bread instead of half white and half whole wheat.
Provided by I Cant Believe Its
Categories Breakfast
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Grease an 8x8 pan.
- take 1 1/2 cups of the white bread and 1 1/2 cups whole wheat bread and, alternating, line the bottom of the pan and continue layering until used up (about 2 layers), pressing down and condensing the bread against the pan.
- Dot the cream cheese/fruit over the bread layers, squishing cheese/fruit down slightly.
- Cover with the remaining 1 1/2 cups of white bread and the remaining 1 1/2 cups of whole wheat bread, again alternating so the two types of bread are spread around, again pressing down to create an even top layer.
- Combine the remaining ingredients and pour over bread and cheese.
- Cover with plastic wrap and refrigerate overnight.
- In the morning, remove plastic wrap and bake in oven for 45 minutes that has been preheated to 375°F.
- Serve immediately with additional maple syrup. Refrigerate the leftovers.
Nutrition Facts : Calories 146.3, Fat 3.9, SaturatedFat 1.3, Cholesterol 134.1, Sodium 234.4, Carbohydrate 19.2, Fiber 0.6, Sugar 8.8, Protein 8.5
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
MAKE AHEAD FRENCH TOAST
We have made this French Toast for Christmas brunch for twenty four years! It originally came from the East Coast. If you like your French toast firmer, then cut back on the milk.
Provided by Debbie Tate
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 14h10m
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.
- The next morning: Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.
- Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 51.8 g, Cholesterol 161.6 mg, Fat 29.3 g, Fiber 2 g, Protein 11 g, SaturatedFat 12 g, Sodium 346.8 mg, Sugar 33.4 g
SALLY JESSY RAPHAEL'S STUFFED FRENCH TOAST
I found this hand-written recipe among my late mother's things. I don't know where she got it, but if mom says it is Sally Jessy Raphael's recipe, then it is! 5 ingredients!
Provided by Martha Price
Categories Savory Breads
Time 45m
Number Of Ingredients 5
Steps:
- 1. Mix eggs, honey and milk and set aside.
- 2. In 9-inch by 13-inch greased pan, evenly layer half of the bread cubes. On top of that layer the cream cheese cubes, and top with the rest of the bread cubes. Pour egg mixture over bread, cover and refrigerate overnight.
- 3. Bake at 350º for 30 to 40 minutes. Serve with syrup and/or powdered sugar.
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