BAKED FRENCH TOAST
Steps:
- Cut bread into 1-in.-thick slices. Arrange in a single layer in a greased 13x9-in. baking dish. Lightly beat next 6 ingredients; stir in milk and cream. Pour egg mixture over bread, turning once to coat. Refrigerate, covered, overnight., Preheat oven to 375°. Turn bread again to coat. For topping, combine flour, brown sugar, butter, cinnamon and, if desired, nutmeg. Sprinkle flour mixture over bread., Bake, uncovered, until a knife inserted in center comes out clean and topping is golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Top with blueberries or raspberries; sprinkle with confectioners' sugar.
Nutrition Facts : Calories 297 calories, Fat 15g fat (8g saturated fat), Cholesterol 128mg cholesterol, Sodium 299mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 9g protein.
BRUNCH BAKED FRENCH TOAST
Easy, easy, serve with anything you like; kids love this one and so do adults.
Provided by GAIL BOYD
Categories 100+ Everyday Cooking Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk eggs, milk, and salt together in a bowl; pour into a shallow dish. Soak bread slices in egg mixture until saturated.
- Spread softened butter over the bottom of a 10x15-inch jelly roll pan. Sprinkle brown sugar over the butter. Arrange bread slices onto sugar in a single layer; sprinkle with cinnamon.
- Bake in preheated oven until beginning to firm, 25 to 30 minutes.
Nutrition Facts : Calories 751.3 calories, Carbohydrate 104.1 g, Cholesterol 188.6 mg, Fat 29.6 g, Fiber 3.3 g, Protein 19.8 g, SaturatedFat 16.9 g, Sodium 1128.1 mg, Sugar 41.6 g
OVEN-BAKED FRENCH TOAST
No one will be sleeping in when they get a fragrant whiff of this easy to make breakfast of Oven-Baked French Toast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees with rack in the middle of the oven. In a large bowl, beat eggs with a fork. Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined.
- Line 2 rimmed baking sheets with nonstick baking mats. Gently dip brioche, one slice at a time, into egg mixture to coat, placing 6 slices on each baking sheet. Transfer to oven and bake for 12 minutes. Increase oven temperature to broil. Cook until golden brown, 2 to 3 minutes. Repeat with second baking sheet. Serve with butter and sugar or maple syrup.
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.
EASY OVEN-BAKED FRENCH TOAST
My best friend Cheryl shared this recipe with me years ago. It's fantastic, great for x-mas morning or when you have company staying over.
Provided by Carol
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Adjust oven racks, one on lowest position and the other in the middle position.
- Preheat oven to 425.
- Grease 2 cookie sheets with 2 Tbsp.
- of the above butter.
- Beat eggs, milk, powdered sugar, vanilla and cinnamon.
- Dip bread in the egg mixture and place on cookie sheets.
- Cut remaining butter into pieces and scatter over bread.
- Place on racks, bake for 7 minutes, switch cookie sheets and continue to bake for 8 minutes.
- Sprinkle with a bit of powdered sugar when done.
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
FRENCH TOAST FOR TWO RECIPE BY TASTY
Treat yourself and your bestie to a breakfast favorite! Topped with a crunchy walnut streusel and mouth-watering maple syrup, this French toast recipe puts the fun in Sunday Funday.
Provided by Betsy Carter
Categories Breakfast
Time 28m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Make the walnut streusel: Preheat the oven to 375°F (190°C). Line a baking sheet with a nonstick mat.
- In a medium bowl, combine the flour, granulated and brown sugars, salt, and cinnamon. Work the butter into the dry ingredients with a fork until crumbly. Add the chopped walnuts and mix well.
- Spread the streusel on the prepared baking sheet and bake for 20 minutes, stirring halfway, until golden brown. Remove from the oven and let cool slightly, then crumble and let cool completely before using. The streusel will keep in an airtight container for 1 week.
- Make the French toast: In a large baking dish, beat the eggs, then add the milk, cream, vanilla, brown sugar, cinnamon, nutmeg, and salt and whisk well to combine.
- Add the bread in a single layer and press down gently into the custard. Let soak for 5 minutes, then flip and soak for another 10 minutes.
- Melt 1 tablespoon of butter in a large skillet over medium heat. When the foaming subsides, carefully transfer 2 slices of bread from the custard to the pan and cook until golden brown, about 2 minutes per side. Repeat with remaining butter and soaked bread.
- Top the French toast with the walnut streusel and maple syrup.
- Enjoy!
Nutrition Facts : Calories 861 calories, Carbohydrate 71 grams, Fat 60 grams, Fiber 2 grams, Protein 15 grams, Sugar 48 grams
BEST OVEN BAKED FRENCH TOAST
Easy make-ahead French toast.
Provided by Ginny Thompson Oakley
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 8h40m
Yield 8
Number Of Ingredients 7
Steps:
- Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
- Sprinkle brown sugar and cinnamon evenly over melted butter.
- Arrange bread in two layers over brown sugar mixture.
- Beat eggs, milk, and salt in a bowl; pour over bread.
- Cover and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 343.2 calories, Carbohydrate 40.9 g, Cholesterol 171.2 mg, Fat 16.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 8.9 g, Sodium 421.1 mg, Sugar 22.7 g
PERFECT FRENCH TOAST
Steps:
- Preheat the oven to 350 degrees F. Whisk 4 eggs, 1 1/2 cups half-and-half or milk, 1/2 teaspoon nutmeg, 1 teaspoon vanilla extract, 1 teaspoon sugar and a pinch of salt in a shallow bowl. Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Working in batches, dip 6 thick slices white bread, challah or brioche in the egg mixture and cook in the skillet until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer to a baking sheet and bake until puffed, 8 to 10 minutes. Meanwhile, melt 4 tablespoons butter in the same skillet until browned, about 5 minutes. Drizzle the French toast with the browned butter and maple syrup.
BAKED FRENCH TOAST
Categories Breakfast Brunch Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cut 12 (1-inch-thick) diagonal slices from bread, reserving ends for another use.
- Generously butter 1 side of each slice and arrange slices, buttered sides up, in 1 layer in a buttered 13- by 9- by 2-inch glass baking dish, squeezing them slightly to fit if necessary.
- Whisk together eggs, milk, and 1/4 teaspoon salt until combined well, then pour evenly over bread. Chill, covered, until bread has absorbed all of custard, at least 1 hour and up to 1 day, depending on bread.
- Preheat oven to 425°F.
- Bring mixture to room temperature and sprinkle bread with sugar.
- Bake, uncovered, in middle of oven until bread is puffed and top is golden, 20 to 25 minutes. Serve immediately.
OVERNIGHT OVEN FRENCH TOAST
This is an easy recipe for a brunch or breakfast. It has a wonderful praline topping. It's always a hit!
Provided by Anna T
Categories Breakfast
Time 1h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Butter a casserole dish (large rectangular one).
- Fill dish with bread slices so dish is covered with bread.
- Mix eggs, milk, half and half, vanilla, nutmeg, and cinnamon.
- Pour mixture over bread slices.
- Refrigerate overnight (must hold overnight).
- Make topping: Mix butter, brown sugar& corn syrup.
- Stir in pecans.
- Spread evenly over bread slices.
- Bake uncovered until puffed and golden about 40 minutes at 350.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 420.8, Fat 25.8, SaturatedFat 10.7, Cholesterol 168.2, Sodium 281, Carbohydrate 40.6, Fiber 1.8, Sugar 23, Protein 8.7
OVERNIGHT FRENCH TOAST
Freedom from the skillet is a big benefit of this baked version of the classic.
Provided by Marilou Robinson
Categories Egg Breakfast Brunch Bake Bon Appétit Portland Oregon Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- To make the french toast:
- Spread butter over bottom of heavy large baking pan with 1-inch-high sides. Arrange bread slices in pan. Beat eggs, milk, sugar, syrup, vanilla and salt to blend in large bowl. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.
- Preheat oven to 400°F. Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer. Transfer cooked toast to plates and sprinkle with powdered sugar. Serve immediately, passing Maple-Walnut Syrup separately.
- To prepare maple syrup:
- Combine syrup and walnuts in heavy medium saucepan. Bring to simmer. Serve syrup hot. Makes about 3 cups.
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- Preheat the oven to 350ºF and generously spray a baking sheet with non-stick cooking spray. Set aside.
- Carefully dip 1 slice of bread into the egg mixture. Make sure bread is fully submerged in the egg mixture. Let excess egg mixture drip from the bread and then place bread onto the baking sheet. Repeat until you have dipped all pieces of bread.
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- Mix all ingredients except the bread in a large, shallow bowl. Place in the fridge to activate for 10-20 minutes.
- Preheat griddle to medium heat (~350 degrees F / 176 C) and grease with 1 Tbsp vegan butter or coconut oil.
- Dip each slice of bread in the batter for about 20 seconds on each side (If your batter is too thick, thin with a bit of dairy-free milk). If your bread is dry, leave it in a little longer. If you're using sandwich bread, it should only need 25-30 seconds total to soak.
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- Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla.
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- Pre-heat the oven to 350°F.Spray a 9-inch x 13- inch baking pan with nonstick cooking spray.Tear the bread into chunks and place them in the greased pan.
- Mix together the eggs, milk, half and half or cream, sugar, and vanilla and pour the mixture evenly over the bread.
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- Preheat oven to 425 degrees Fahrenheit and adjust one oven rack to lowest position and one about 5-6 inches from the broiler.
- In a large bowl whisk together eggs, vanilla, brown sugar, salt and cinnamon until smooth and no streaks of egg remain.
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- Bacon. Who can say no to bacon in the morning?! No one, that’s who! Your stack of French toast will taste even better with a bite of bacon on the side.
- Syrup. There’s a reason why syrup is the most popular topping for French toast. It’s simply too good to resist! Make your morning extra sweet by drizzling your syrup of choice over your buttery French toast.
- Scrambled Eggs. Eggs are a breakfast staple, so why not dress up your French toast with a heaping serving of scrambled eggs? To make your eggs more rich and fluffy, whisk in a bit of milk.
DUTCH OVEN FRENCH TOAST - FRESH OFF THE GRID
From freshoffthegrid.com
- Start your coals. Cut out a circular piece of parchment paper to serve as a liner inside a 10-inch Dutch oven.
- Tear the bread into rustic pieces (roughly 2 inches square) and place in the Dutch oven on top of the parchment paper.
- In a large bowl, thoroughly mix the eggs, then stir in salt, sugar, cinnamon, and vanilla extract. Once those ingredients are fully incorporated, stir in the milk.
LAZY OVEN BAKED FRENCH TOAST RECIPE - THE MOM 100
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- Place the milk, eggs, sugar, maple syrup, vanilla, cinnamon, and salt in a medium-size bowl and whisk to mix well. Set the milk mixture aside.
- Arrange half of the slices of bread in the prepared baking dish, cutting the bread so that it fits in a solid layer. Pour half of the milk mixture over the bread, then evenly distribute about half of any dried fruit or nuts, if using, on top.
OVEN BAKED FRENCH TOAST RECIPE - TASTES OF LIZZY T
From tastesoflizzyt.com
- Pour mixture in cookie sheet. Place bread in a layer in the pan, immediately go back and flip them over. Allow them to sit for a minute and soak up all the egg mixture.
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- Bacon and Eggs. Have you ever had that breakfast combo of bacon and eggs? If not, then it’s time to rethink your life. The taste is so delicious, with the crispy salty bacon complemented by juicy runny egg yolk.
- Fresh Fruit Salad. Fresh Fruit Salad is one of those dishes that you can interpret in many ways depending on what you’re looking to get out of it. The hearty crunch from apples paired with smooth bananas or watermelon will give your palate just enough balance so as not to overwhelm any other food item, even something like French Toast.
- Mixed Berry Compote. Wild berries seem to be a favorite in the summer, and they are perfect for a breakfast side dish. Mixing two of your choices can create an unforgettable taste that will leave you coming back again and again.
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