Individual Baked French Toast Recipes

Steps:

• Preheat the oven to 350 degrees F. Lightly grease four 5-inch creme brulee ramekins, each with 1/2 tablespoon of the butter.
• Cut the slices of bread in half as you would cut a sandwich (either down the middle or on a diagonal)--you'll use 3 slices for each portion.
• Spread the peanut butter on 4 of the pieces of bread. Spread the jelly on 4 of the remaining pieces and stack them on the peanut butter pieces, laying them slightly askew. Top each stack with 1 piece of the remaining bread. Transfer each to a prepared ramekin.
• In a medium bowl, whisk the eggs, cream, the 3 tablespoons brown sugar, the maple syrup, cinnamon and salt together to combine. Gently pour or ladle 1/4 of the mixture over each portion, coating the top layer of bread. If desired, sprinkle each portion with a pinch or two of brown sugar.
• Place the ramekins on a rimmed baking sheet and bake until the bread looks gently toasted at the edges, but still soft in the center, 15 to 20 minutes. Remove from the oven and let cool for 5 minutes, then sprinkle with confectioners' sugar and serve.

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.

Steps:

• Place bread slices in a generously greased 9x13-inch baking dish, overlapping the slices.
• Place eggs, half-and-half, milk, sugar, cinnamon, nutmeg, and salt in a medium bowl and mix thoroughly with a rotary beater or whisk. Pour mixture over bread, making sure all slices are moistened. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Steps:

• Preheat oven to 350°F.
• In a large bowl, whisk together eggs, milk, maple syrup, salt and vanilla extract until frothy. Cut or tear bread into small pieces, about 1/2-1 inch big. Place bread pieces into milk mixture and press down to soak it all up.
• Divide evenly into four 6-oz. ramekins and place ramekins on a baking sheet.
• Bake for about 25 minutes, until a knife inserted into the center comes out fairly clean.
• Serve immediately.