Overnight Raisin French Toast Recipes

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:

• 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:

• Place half of the bread cubes in a greased 13x9-in. baking dish. Top with cream cheese and remaining bread. , In a large bowl, whisk remaining ingredients. Pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 30 minutes. Uncover; bake 15-20 minutes longer or until a knife inserted in the center comes out clean.

Steps:

• To make filling: in medium skillet; melt margarine over medium heat. Add apples and brown sugar; cook 20 minutes or until apples are deep golden, stirring occasionally. Remove from heat; stir in brandy; return to heat and cook 1 minute longer. To make French toast: Spray 13 x 9-inch baking dish with vegetable oil spray. Arrange half of bread slices, overlapping slightly, in prepared baking dish. In medium bowl, beat milk, salt, cinnamon, eggs and egg whites until well-mixed. Pour half of egg mixture over bread in dish. Reserve 1/4 of apple filling (cover and refrigerate to spoon on casserole after it bakes). Spread remaining filling over bread in even layer. Arrange remaining bread slices over apple layer. Pour remaining egg mixture over bread, pressing bread down with spatula so it absorbs egg mixture. Dot bread with margarine; sprinkle with sugar. Cover and refrigerate overnight. To bake: Heat oven to 325 degrees. Bake casserole, uncovered, for 55 minutes or until knife comes out clean. Reheat reserved apple filling in microwave until heated through. Spoon over baked casserole to serve.

Steps:

• Slice ends from bread and discard or save for another use. Slice remaining loaf into eight 1-in. slices and arrange in the bottom of two greased 8-in. square baking pans. , In a large bowl, beat the eggs, yolks, cream, brown sugar, pie spice and flavorings. Gradually add milk, beating until well blended; pour over bread. Cover and chill overnight. , Remove from the refrigerator 30 minutes before baking. , Drizzle with butter. Bake, uncovered, at 350° for 45-60 minutes or until a knife inserted in the center comes out clean. Serve warm; top with strawberries or syrup if desired.

Steps:

• Prepare Apple Filling: In 12- inch skillet, melt margarine over medium heat. Add apples and sugar, and cook 20 minutes or until apples are deep golden, stirring occasionally. Stir in apple brandy; cook 1 minute longer.
• Prepare French toast: Grease 3 1/2 to 4- quart shallow ceramic casserole or 13" by 9" glass baking dish. Arrange half of bread slices, overlapping slightly, in casserole.
• In medium bowl, with wire whisk or fork, beat milk salt, cinnamon, and eggs until well mixed. Pour half of egg mixture over bread in casserole. Reserve one-fourth of apple filling; cover and refrigerate to spoon on casserole after baking. Spread remaining Apple Filling over bread in an even layer. Arrange remaining bread slices over apple layer. Pour remaining egg mixture over bread, pressing bread down with spatula so it absorbs maximum amount of egg mixture. Dot bread with margarine; sprinkle with sugar. Cover casserole and refrigerate overnight.
• To bake, preheat over to 325 degrees. Uncover casserole and bake 50 to 55 minutes or until knife inserted in center comes out clean. Reheat reserved Apple Filling in microwave oven until heated through. Spoon on top of French toast to serve.

Steps:

• Put the bread cubes in a greased 13x9 inch baking dish.
• In a mixing bowl, whisk together the eggs, milk, and vanilla.
• Pour egg mixture evenly over the bread cubes.
• Cover and refrigerate 2 hours or overnight.
• Remove from refrigerator 20 minutes before baking; preheat oven to 350°.
• Bake, uncovered, for 45-50 minutes or until golden brown.
• Sprinkle with powdered sugar.
• Serve with maple syrup, if desired.

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:

• Butter a shallow 2-quart baking dish. In a large bowl, whisk together eggs, milk, sugar, cinnamon, and salt. Dip brioche in egg mixture, then arrange in dish, overlapping slightly and sprinkling raisins between slices. Pour remaining egg mixture over brioche and let stand 30 minutes or refrigerate up to overnight. Preheat oven to 325 degrees.
• Bake until puffed and custard is just set in center, 55 to 65 minutes (tent with foil, if browning too quickly). Let cool at least 15 minutes before serving.