Overnight Maple French Toast Recipes

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:

• Place cubed bread in a greased 9x13 inch baking dish, and gently press down. Sprinkle with pecans.
• In a large mixing bowl, beat cream cheese, and sugar until fluffy and gradually mix in whipping cream, and syrup.
• In a separate large mixing bowl, whisk together eggs, vanilla, cinnamon, and salt, and fold into the cream cheese-whipping cream mixture.
• Very slowly, pour mixture, evenly over the bread.
• Cover and refrigerate overnight.
• Remove from refrigerator 30 minutes before baking.
• Bake covered at 350 degrees, for 30 minutes, or until center is set, and top is golden brown.
• Cut into squares, and serve with maple syrup.

Steps:

• 1. Spray 13x9-inch pan with nonstick cooking spray. In medium saucepan, combine brown sugar, syrup and margarine. Bring to a boil over medium heat, stirring constantly. Boil 1 minute.
• 2. Pour syrup mixture evenly in bottom of sprayed pan. Arrange bread slices in even layer over syrup mixture. Set aside.
• 3. In large bowl, combine eggs, milk, vanilla and salt; beat with wire whisk until smooth. Pour evenly over bread in pan. Cover; refrigerate at least 8 hours or overnight.
• 4. To bake, heat oven to 350°F. Uncover pan; bake 30 to 35 minutes or until lightly browned. To serve, top each serving with 1/4 cup sliced strawberries; sprinkle with powdered sugar.

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:

• Whisk the eggs, milk, heavy cream, melted butter, cinnamon and salt in a large bowl.
• Pour 1 cup maple syrup into the bottom of a 9-by-13-inch baking dish. Place the bread slices on top of the maple syrup, shingling them in the pan. Pour the egg mixture on top. Cover tightly with plastic wrap and refrigerate overnight.
• Preheat the oven to 350˚. Uncover the French toast and bake until puffed, golden brown and cooked through, about 1 hour. Let rest for 10 minutes before serving.

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.

Steps:

• First allow your sliced bread to sit at room temperature for approximately 1 hour to allow the surfaces to dry out.
• In a wide bowl, beat your eggs with your maple syrup until the mixture is slightly thickened.
• Beat in the milk, vanilla, nutmeg and salt.
• Place your bread slices in the mixture and allow them to soak in the mixture for approximately 5 minutes until saturated well.
• Next you will want to preheat your skillet over medium heat and add 2 Tablespoons of butter.
• Once your butter has melted reduce your heat to medium-low and saute bread slices for about 5-6 minutes per side, making sure that you flip each slice over every 2 minutes or so to make sure that they brown evenly.
• You may have to cook in 2 batches if you use a smaller skillet.
• Sprinkle with confectioners' sugar, and place random berries around the plate for a nice look and tasty meal.

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.

Steps:

• Butter a 2-quart baking dish. Butter the front sides of the slices of bread and shingle the slices upright in the dish, overlapping as necessary. Nestle the raisins evenly between the slices of bread but not on top.
• In a large bowl, whisk together eggs, milk, cream, sugar, cinnamon, nutmeg, vanilla and salt until well combined. Pour the milk mixture over the bread and press the bread gently to absorb. Cover with plastic wrap and refrigerate overnight.
• Heat oven to 350 degrees. Remove the plastic wrap. Sprinkle the pecans evenly over the top. Bake until puffed, golden and set in the center, 50 to 60 minutes. While baking, if the top begins to get too dark, tent with foil. Let stand 10 minutes. Dust with confectioners' sugar and serve with maple syrup.

Steps:

• Place bread in a greased 2-qt. baking dish; press down gently. Sprinkle with raisins. In a small bowl, beat cream cheese until fluffy. Gradually beat in whipping cream and syrup; mix well. Whisk together the eggs, vanilla, cinnamon and salt; add to cream cheese mixture., Pour evenly over bread; lightly press bread into egg mixture with a spatula. Cover; refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 25 minutes. Uncover; bake 20-25 minutes longer or until center is set and the top is golden brown. Serve with syrup.

Steps:

• Grease a 13x9-in. baking dish; set aside., In a large shallow bowl, whisk the first 10 ingredients. Dip each slice of bread into egg mixture. Arrange slices in prepared dish. Pour remaining egg mixture over top. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. In a small bowl, combine the first 8 topping ingredients. Spread over top., Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Drizzle with syrup.