FRENCH TOAST CASSEROLE
Tastes good for breakfast, just like French toast. It's easy to make too! Serve warm with maple syrup on top.
Provided by STARFLOWER
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.
- Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
- Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.
Nutrition Facts : Calories 206.8 calories, Carbohydrate 26.6 g, Cholesterol 128.9 mg, Fat 7.2 g, Fiber 0.9 g, Protein 8.5 g, SaturatedFat 2.3 g, Sodium 388 mg, Sugar 12.8 g
FRENCH TOAST CASSEROLE
I got this recipe from a friend when looking for something different to serve for a holiday brunch. We like ours with fruit and honey. Goes really well with cheesy ham cups that I've also posted. The prep time is putting it together along with refrigerate time.
Provided by Nicole Brummett
Categories Breakfast
Time 9h50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Place bread cubes in a greased 13x9x2-inch baking dish.
- In a mixing bowl, beat eggs, milk, sugar, vanilla and salt (if desired).
- Pour over bread.
- Cover and refrigerate for 8 hours or overnight.
- Remove from the refrigerator 30 minutes before baking.
- Dot with butter.
- Combine sugar and cinnamon; sprinkle over the top.
- Cover and bake at 350° for 45 to 50 minutes or until a knife inserted comes out clean.
- Let stand 5 minutes.
- Top serving with fruit and Cool Whip.
- Serve with syrup.
Nutrition Facts : Calories 191.8, Fat 7.8, SaturatedFat 3.8, Cholesterol 137.6, Sodium 215.7, Carbohydrate 21.4, Fiber 0.8, Sugar 5.3, Protein 9
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.
PANETTONE FRENCH TOAST CASSEROLE
Finally, a delicious use for the ubiquitous holiday cake that everyone loves to give but no one seems to eat. Panettone's raisins, citron and pine nuts make this rich, custardy breakfast just right for special occasions.
Provided by Food Network Kitchen
Categories main-dish
Time 7h45m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Grease a 2 1/2- to 3-quart casserole dish with butter; set aside.
- Cut the panettone into 1-inch-thick slices (you should get about 5 or 6); if you have an odd number of slices, cut one in half. Spread the jam on half the slices. Spread the cream cheese on the other half. Press 1 slice of each together to form sandwiches. Cut the sandwiches into 1-inch squares, and arrange haphazardly in the prepared dish. (Don't worry; this can be a little messy. If the sandwich pieces come apart, just spread them out to fill in the spaces evenly. There's no need to re-form the pieces into sandwich squares.)
- Whisk together the half-and-half, eggs, granulated sugar, vanilla, cinnamon and salt in a large bowl until combined. Pour evenly over the panettone in the dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight.
- Preheat the oven to 350 degrees F. Remove the plastic wrap from the dish, and push down on the casserole. Sprinkle the almonds on top. Bake until puffed and golden brown and the custard is set (the center of the casserole will feel firm when touched), about 1 hour 10 minutes. If the top starts to brown too quickly, loosely cover with foil. Let cool for 20 minutes before serving warm or at room temperature with a dusting of confectioner's sugar.
FRENCH TOAST CROQUE MADAME CASSEROLE
No need to choose between sweet or savory for breakfast. This easy bake is a blend of French toast and that hearty, egg-topped grilled ham sandwich, the croque madame.
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the middle of the oven and preheat to 375 degrees F. Lightly butter a 9-by-13-inch metal baking pan.
- Whisk together the half-and-half, vanilla, 4 eggs, 1 teaspoon salt and 1/2 teaspoon pepper in a large mixing bowl.
- Lay 7 slices of bread in a single layer on a cutting board. Sprinkle 2 heaping tablespoons Gruyere on top of each slice. Top each with 2 slices of ham, folding the ham as needed to fit. Place the remaining 7 slices bread on top to form 7 sandwiches. Cut each sandwich in half diagonally. Dip both sides of each sandwich half into the custard mixture and transfer to the prepared baking pan, arranging in 2 long shingled rows. Pour any remaining custard over the sandwiches and sprinkle the remaining Gruyere on top.
- Spray a large piece of foil with nonstick spray. Place the foil sprayed-side down on top of the baking pan, crimping the sides of the foil around the pan to seal. Bake for 30 minutes. Remove the foil and bake until the custard is set but still slightly jiggly, about 10 minutes more. Switch the oven to broil and broil until the top is light golden brown, another 3 to 5 minutes. Allow to rest for 5 minutes.
- Meanwhile, heat the butter in a large nonstick pan over medium heat. Crack 3 eggs into the pan (it's okay if they run together) and lightly sprinkle with salt. Cook until the whites start to set, 1 to 2 minutes, then cover and continue cooking until the whites are set but the yolks are still runny, 1 to 2 minutes. Transfer to a plate and repeat with the remaining 3 eggs.
- Divide the casserole among 6 plates, dust with confectioners' sugar, top with the maple syrup or jam if using and finish with a fried egg on top.
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
BERRY FRENCH TOAST CASSEROLE
Make French toast for a crowd by layering it in a baking dish and soaking overnight.
Provided by Food Network Kitchen
Time 9h15m
Yield 6-8
Number Of Ingredients 12
Steps:
- Butter the bottom and sides of a 9-by-13-inch baking dish. Slice the bread into 3/4- to 1-inch-thick slices. Tile the bread in the dish, overlapping the slices. Scatter the berries over the bread, letting some fall to the bottom of the dish.
- Whisk the milk, granulated sugar, cream, vanilla and almond extracts, eggs and 1/4 teaspoon salt in a medium bowl until the sugar is dissolved. Pour over the bread and berries and press gently on the bread to immerse in the egg mixture. Melt the butter and drizzle over the top of the casserole. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350 degrees F. Remove and discard the plastic wrap. Bake the casserole until golden brown and set in the center, tenting it with foil if the bread starts to become too dark, 45 to 50 minutes. Let rest for 10 minutes, then dust with confectioners' sugar and serve with warm maple syrup on the side.
THE BEST FRENCH TOAST CASSEROLE
There's no need to get up early on the weekend to make brunch for a crowd. With this rich, custardy French toast casserole, nearly all the prep is done in advance. Simply assemble and refrigerate overnight. About an hour before brunch time, just pop it into the oven. Whip up a fast and easy banana-caramel topping and bask in the praise of your well-fed guests.
Provided by Food Network Kitchen
Categories main-dish
Time 9h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Butter a 9-by-13-inch baking dish.
- For the casserole: Trim the ends from 1 loaf day-old brioche (about 1 pound) and cut into ten 1-inch thick slices. Cut each slice in half diagonally to make two triangles from each piece. (If the bread is fresh, dry it out a bit. Place the slices in a single layer on a baking sheet and bake at 300 degrees F for 10 minutes, flipping halfway through.)
- Whisk together the eggs, cream, milk, brown sugar, vanilla, cinnamon, nutmeg and 1/4 teaspoon salt in a large bowl until well blended. Dip each triangle of bread in the custard, lightly coating each side. Shingle the pieces in the prepared pan, overlapping slightly.
- Pour any remaining custard over the bread slices. Cover the dish with plastic wrap and place in the refrigerator for at least 6 hours or up to overnight.
- When ready to bake, preheat the oven to 350 degrees F. Remove the casserole from the refrigerator and let rest 15 to 20 minutes at room temperature before baking. Remove the plastic wrap and bake until the casserole is golden and puffed and the custard is set, 45 to 50 minutes.
- For the topping: bring the butter, sugar and syrup to a boil in a medium nonstick skillet over medium-high heat. Cook until the butter is melted and the mixture is begins to thicken, about 2 minutes. Add the vanilla, a pinch of salt, and the walnuts, stirring to coat. Turn off the heat and add the sliced bananas, stirring to coat evenly. Spoon the desired amount of the banana-syrup mixture over the casserole and serve any additional on the side.
APPLE FRENCH TOAST CASSEROLE
Here's another make-it-the-night-before breakfast casserole. You don't need syrup with this one. Prep time does not include refrigerating overnight.
Provided by Terri F.
Categories Breakfast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large skillet and add apples.
- Cook and stir for 5 minutes.
- Add brown sugar, water, and cinnamon and continue to cook and stir for 10 minutes until apples are tender.
- Spoon mixture into 13x9 baking dish.
- Cover apples with bread slices, making sure to cover the entire surface.
- Trim the bread to fit if you must.
- Beat eggs until foamy, then beat in milk and vanilla.
- Pour egg mixture over the bread slices.
- Cover the dish with plastic wrap and refrigerate overnight.
- In the morning, remove the dish from the refrigerator and let it stand while oven is preheated to 375 F.
- Bake uncovered for 35 minutes, or until bread is golden and firm.
- Let sit 10 minutes before serving.
- To serve on a platter, run a knife around the edges of the casserole, place platter on top of casserole, and carefully flip.
- To serve individually, use a spatula to remove serving, place serving plate on top of serving and carefully flip so apple side is up.
Nutrition Facts : Calories 581.9, Fat 20.8, SaturatedFat 11, Cholesterol 227.2, Sodium 457.1, Carbohydrate 88.3, Fiber 5.4, Sugar 58.2, Protein 12.9
FRENCH TOAST CASSEROLE
Make certain to use 1 to 2 day-old bread for this, I strongly suggest not to double the amounts and bake in a larger baking dish, make two separate recipes and bake in two 8 x 8-inch casserole dishes, if you prefer a sweeter taste then increase the sugar amount.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees F (set oven rack to lowest position).
- Generously grease an 8 x 8-inch baking pan.
- Sprinkle the bread cubes into the baking pan, then sprinkle the raisins over the bread.
- In a bowl whisk together the eggs with milk 2 tablespoons brown sugar, salt and vanilla; pour evenly over the bread cubes.
- Sprinkle the butter cubes over the top.
- Allow to stand for 15 minutes.
- In s small bowl combine the remaining 2 tablespoons brown sugar with 1-2 teaspoons cinnamon; sprinkle over the top.
- Bake for 45-50 minutes or until golden.
- Serve warm with maple syrup or pancake syrup.
Nutrition Facts : Calories 253.4, Fat 10.5, SaturatedFat 5.1, Cholesterol 159.6, Sodium 394.1, Carbohydrate 30.2, Fiber 1.1, Sugar 10.8, Protein 8.9
OVERNIGHT FRENCH TOAST CASSEROLE
Make and share this Overnight French Toast Casserole recipe from Food.com.
Provided by Leta8076
Categories Breakfast
Time 1h20m
Yield 9-12 serving(s)
Number Of Ingredients 6
Steps:
- Melt margarine in a 9 x 13 baking pan.
- Put 6 slices of bread in bottom of pan.
- In a bowl mix 1 cup brown sugar with 1 tsp cinnamon.
- Sprinkle 1/2 of this sugar mixture over bread.
- Add another layer of 6 slices of bread.
- In a bowl, whisk eggs with milk until well blended.
- Pour over bread layers.
- Sprinkle with remaining sugar mixture.
- Cover and refrigerate overnight.
- Bake covered at 350F 30 minutes.
- Uncover and continue baking 15 minutes or until set and browned.
OVERNIGHT FRENCH TOAST CASSEROLE
This is a breakfast casserole that you can prepare the night before and bake in the morning. It has a wonderful flavor, and is sure to become a family favorite.
Provided by Tina Young
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h
Yield 5
Number Of Ingredients 8
Steps:
- Pour melted butter into an 11x15-inch baking dish. Sprinkle brown sugar and cinnamon over the butter and top with bread slices, making sure slices are placed close together.
- Mix milk, eggs, and vanilla extract in a bowl until thoroughly combined; pour over bread in the baking dish. Cover with aluminum foil and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the covered casserole in the preheated oven and bake for 30 minutes. Uncover, and bake until puffed and lightly golden, about 15 minutes more.
Nutrition Facts : Calories 1076.6 calories, Carbohydrate 143.6 g, Cholesterol 367.3 mg, Fat 47.4 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 27.2 g, Sodium 1015.1 mg, Sugar 93 g
FRENCH TOAST CROISSANT CASSEROLE
A delicious breakfast casserole that's easy to make a serves a crowd. I buy very flaky fresh authentic croissants from the bakery to make this dish. You could substitute brioche also for the croissants. You can also top with fresh strawberries macerated in sugar.
Provided by GreyhoundX3
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Butter casserole dish.
- Cube 10 fresh croissants in large pieces.
- Whisk eggs, milk, vanilla, brown sugar, spices, orange peel, salt.
- Pour egg mixture over croissants, cover and refrigerate overnight.
- Next day, preheat oven 350°F.
- Toast pecans in dry pan until lightly browned and toasted.
- Sprinkle nuts over cold casserole.
- Dot with diced butter.
- Bake uncovered 350F 30-35 minutes.
- Allow to sit for 5 minutes then drizzle with warm maple syrup.
- To make warm maple syrup boil a pan of water.
- Take boiling water off heat and place maple syrup bottle in hot water for 15 minutes.
- Serve with maple syrup or powdered sugar or fresh strawberries macerated in sugar.
Nutrition Facts : Calories 703.8, Fat 41.7, SaturatedFat 19.1, Cholesterol 368.8, Sodium 969, Carbohydrate 65.3, Fiber 4, Sugar 29.4, Protein 17.8
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