BAKED FRENCH TOAST WITH OAT CRUMBLE TOPPING
The beauty of a baked French toast casserole is that you can prepare it entirely in advance, usually the night before you want to serve it, then pop it into the oven about 45 minutes before you're ready to eat. This version combines toasted challah with a nutmeg-flavored custard, which is then topped with a crunchy oat crumble. Pears add a ripe and juicy note to the dish, but if you'd rather go fruitless, you can leave them out. The finished dish is sublime served with vanilla-honey syrup drizzled on top, but it is also excellent with maple syrup.
Provided by Melissa Clark
Categories breakfast, brunch, casseroles, main course
Time 5h30m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Heat oven to 450 degrees. Spread bread cubes out and toast until lightly golden, 7 to 15 minutes. Let cool.
- Generously butter a 2-quart casserole dish or 9- by 13-inch baking dish and fill with bread cubes.
- In a bowl, whisk together eggs, milk, cream, honey, vanilla, nutmeg, cardamom and salt until smooth. Pour over bread, tossing well. Press down on bread so it forms an even layer that is mostly submerged in custard. Cover and refrigerate for at least 4 hours and preferably overnight (or up to 48 hours ahead).
- Heat oven to 350 degrees.
- Prepare the topping: In a large bowl, stir together flour, oats, brown sugar, cinnamon, ginger and salt. Using your fingers or a pastry blender, cut in the butter until the mixture is crumbly. You can also pulse the topping ingredients together in a food processor if you'd rather. (The topping can be prepared up to 48 hours in advance; store covered in the refrigerator until needed.)
- Spread diced pears, if using, evenly over the top of the bread, then cover with crumble mixture. Bake until golden and firm, 40 to 50 minutes. If you'd like a crunchier crust, broil for the final 1 to 2 minutes. Or leave the topping softer; it's good both ways.
- Meanwhile, prepare the syrup, if desired: In a small saucepan, combine honey and 1 to 2 tablespoons water, depending upon how thick you want the syrup to be. Using a paring knife, scrape the seeds from the vanilla bean and add seeds to the pot. Bring to a simmer, then turn off the heat and let the vanilla infuse for at least 10 minutes. (Syrup can be made up to 1 week ahead.) Serve the French toast warm with the honey-vanilla syrup, or maple syrup.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 20 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 358 milligrams, Sugar 26 grams, TransFat 0 grams
FRENCH TOAST
Eggy bread, pain perdu or French toast - this classic breakfast dish has plenty of names and just as many options for toppings. We like it with fresh berries
Provided by Elena Silcock
Categories Breakfast, Brunch
Time 20m
Number Of Ingredients 9
Steps:
- Whisk together the eggs, milk, cream, vanilla and cinnamon. Lay the brioche slices in a single layer in a shallow dish and pour the egg mixture over them. Allow to soak for 2-3 mins, then carefully turn over and soak for 2 mins more.
- Heat 1 tbsp of the vegetable oil and butter in a non-stick frying pan over a medium heat until foaming. Carefully lift 2 slices of the soaked brioche out of the dish and add to the frying pan. Fry for 3 mins on each side, until golden and crisp, then place on a wire rack over a baking tray in a warm oven while you repeat with the remaining slices.
- Serve dusted in icing sugar and scattered with fresh berries, if you like.
Nutrition Facts : Calories 401 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
OVEN FRENCH TOAST WITH NUT TOPPING
Steps:
- Fill a well-greased 13x9-in. baking dish with bread slices to within 1/2 in. of top; set aside. , In blender, combine the eggs, milk, cream, vanilla, nutmeg, cinnamon and mace; cover and process until blended. Pour over bread slices. Cover and refrigerate overnight. , Remove from refrigerator 30 minutes before baking. Meanwhile, combine topping ingredients. Spread over top., Bake, uncovered, at 350° until puffed and golden, 50-55 minutes. (Cover with foil if top browns too quickly.)
Nutrition Facts : Calories 749 calories, Fat 44g fat (19g saturated fat), Cholesterol 268mg cholesterol, Sodium 542mg sodium, Carbohydrate 72g carbohydrate (49g sugars, Fiber 3g fiber), Protein 17g protein.
FRENCH TOAST WITH APPLE TOPPING
Steps:
- In a large skillet, saute the apple, brown sugar and cinnamon in 1 tablespoon butter until apple is tender. , In a shallow bowl, whisk the egg, milk and vanilla. Dip both sides of bread in egg mixture., In a large skillet, melt remaining butter over medium heat. Cook bread on both sides until golden brown. Serve with apple mixture and maple syrup if desired.
Nutrition Facts : Calories 219 calories, Fat 10g fat (5g saturated fat), Cholesterol 113mg cholesterol, Sodium 279mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
FRENCH TOAST TOPPING
This is kind of like frosting for french toast. My sister makes it every year when our family gets together for Christmas. All 37 of us look forward to the morning when she serves this sinfully delicious topping for our french toast (always made from old French bread).
Provided by ShaGun
Categories Breakfast
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients thoroughly with blender until it reaches a smooth, firm texture.
- Add a GENEROUS amount to the French toast.
- If desired, sandwich topping between two slices of French toast and pour syrup over the top.
Nutrition Facts : Calories 187.9, Fat 14.6, SaturatedFat 9.3, Cholesterol 45.6, Sodium 231.8, Carbohydrate 8.9, Sugar 6.8, Protein 5.9
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- Add apple slices, brown sugar, and butter in a medium sauce pan. Cook over medium high heat until brown sugar has dissolved and butter has melted. Add 1/4 teaspoon vanilla and 1/2 teaspoon cinnamon and reduce heat to simmer. Cook 6-8 minutes longer. Remove from heat and allow to cool slightly and thicken while you prepare toast.
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