OVERNIGHT CARAMEL FRENCH TOAST II
This recipe came from an old issue of Taste of Home. It is so delicious and great for company. You mix it up the night before and bake in the AM. Hope you enjoy it as much as my family does.
Provided by Margo59
Categories Breakfast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In small saucepan over med heat, bring brown sugar, butter and corn syrup to a boil, stirring constantly.
- Remove from heat and pour into a greased 13 x 9 baking dish.
- Top with 6 slices of bread.
- Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread.
- Place remaining bread on top.
- Sprinkle with remaining cinnamon-sugar mixture; set aside.
- In a large bowl, beat egg, milk, vanilla and remaining cinnamon.
- Pour over bread.
- Cover and chill for 8 hours or overnight.
- Remove from frig 30 minutes before baking.
- Bake, uncovered, at 350* for 30-35 minutes.
- *Notethat cooking time does not reflect chill time.
Nutrition Facts : Calories 863.1, Fat 36.3, SaturatedFat 19.5, Cholesterol 391.1, Sodium 852.5, Carbohydrate 117.9, Fiber 2.1, Sugar 72.3, Protein 18.4
OVERNIGHT FRENCH TOAST CASSEROLE
This is a breakfast casserole that you can prepare the night before and bake in the morning. It has a wonderful flavor, and is sure to become a family favorite.
Provided by Tina Young
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h
Yield 5
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1076.6 calories, Carbohydrate 143.6 g, Cholesterol 367.3 mg, Fat 47.4 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 27.2 g, Sodium 1015.1 mg, Sugar 93 g
OVERNIGHT CARAMEL FRENCH TOAST
Steps:
- In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into a greased 13-in. x 9-in. baking dish. Top with six slices of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar; set aside. , In a large bowl, whisk the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes.
Nutrition Facts : Calories 571 calories, Fat 24g fat (13g saturated fat), Cholesterol 262mg cholesterol, Sodium 539mg sodium, Carbohydrate 78g carbohydrate (53g sugars, Fiber 1g fiber), Protein 13g protein.
OVERNIGHT FRENCH TOAST
This delicious overnight French toast reminds me of a cross between creme brulee and a very moist, custardy bread pudding. Serve it with butter and maple syrup and a side of bacon for a scrumptious breakfast that everyone will love!
Provided by COOKINGQUEEN75
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 8h50m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 31.7 g, Cholesterol 169.1 mg, Fat 11.2 g, Fiber 1.2 g, Protein 12.6 g, SaturatedFat 5.4 g, Sodium 419.5 mg, Sugar 5.2 g
OVERNIGHT FRENCH TOAST
If you have a crowd for breakfast, overnight French toast is a winning idea. Instead of standing over the stove, cooking slice after slice, it bakes in the oven and emerges puffed and golden and ready for a big glug of maple syrup. Try making it with a stale loaf that you forgot to eat amid all the other holiday goodies. A fat brioche, fruit-filled panettone or a braided challah all work well. Stay away from croissants, though: Their chewy interiors are best enjoyed fresh.
Provided by Samantha Seneviratne
Categories breakfast, breads, custards and puddings, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 18 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 9 grams, Sodium 368 milligrams, Sugar 11 grams, TransFat 0 grams
OVERNIGHT FRENCH TOAST
Meet the Cook: Youngsters who won't eat eggs cooked the traditional ways "go crazy" for this breakfast dish. I should know - I have four children, ages 13 and 17. -Catherine Buehre, Weeping Water, Nebraska
Provided by Taste of Home
Time 55m
Yield 6-8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 407 calories, Fat 17g fat (9g saturated fat), Cholesterol 229mg cholesterol, Sodium 284mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 3g fiber), Protein 14g protein.
OVERNIGHT BAKED CARAMEL FRENCH TOAST RECIPE
This is hands-down my family's new favorite breakfast! I am a huge french toast fan. I especially love that I could prepare this the night before.
Provided by Kristen Hills
Categories Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- Spray 9x13-inch glass baking dish with nonstick cooking spray.
- In medium saucepan, mix topping ingredients.
- Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL.
- Spread topping in prepared baking dish.
- In shallow bowl, beat eggs with fork.
- Beat in milk, vanilla and salt.
- Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish.
- Cover; refrigerate at least 8 hours or overnight.
- When ready to bake, heat oven to 400°F.
- Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown.
- Remove from oven; let stand 3 minutes.
- Place a large heatproof serving platter upside down over baking dish; turn platter and baking dish over.
- Remove baking dish, scraping any extra caramel topping onto toast. Serve immediately.
Nutrition Facts : Calories 303 kcal, Carbohydrate 31 g, Protein 4 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 99 mg, Sodium 191 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 9 g, ServingSize 1 serving
OVERNIGHT CARAMEL FRENCH TOAST
I have had this recipe so long, I don't even remember where I got it. Great for brunches as it serves up to 10 people easily. The recipe asks for white or whole wheat bread but I usually use 10 - 12 slices of french bread sliced 1" thick, and also sprinkle some ground nutmeg and cinnamon sugar on the top before baking.
Provided by grapefruit
Categories Breakfast
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, bring brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly.
- Remove from heat.
- Pour into 9x13 dish that has been greased or sprayed.
- Top with half of the bread slices.
- combine eggs, milk , vanilla, sugar and cinnamon.
- sprinkle some cinnamon sugar and nutmeg on bread slices.
- Top with remaining bread slices and pour the milk mixture over all.
- Gently press down with a spatula to make sure the bread absorbs everything - turn bread slices once.
- Sprinkle some cinnamon and nutmeg on top.
- Cover with foil and refrigerate overnight.
- Bake, covered, at 350F for 45 minutes and then uncovered for 30 - 40 minutes until the center looks set and no longer jiggles when shaken.
- Remove from oven, cool slightly.
- Cut into squares, scoop caramel sauce from the bottom of the baking dish over the squares and serve.
Nutrition Facts : Calories 590.8, Fat 28.1, SaturatedFat 15.4, Cholesterol 312.9, Sodium 477.7, Carbohydrate 73.9, Fiber 0.8, Sugar 51.6, Protein 12.4
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.
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 CARAMEL PECAN FRENCH TOAST
Thick slices of bread are dredged into an egg batter and nestled into a thick, rich caramel sauce, then baked up to ooey, gooey perfection!
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 11
Steps:
- Grease a 9" x 13" pan.
- Over low heat, combine the brown sugar, light corn syrup, butter, and whipping cream in a medium saucepan.
- Keeping the heat on low (letting it get too hot is bad - and don't let it boil!), stir constantly until the butter is melted and the ingredients are smooth.
- Remove from heat and add 1/2 teaspoon of the vanilla.
- Pour the warm caramel mixture into a 9" x 13" pan.
- Sprinkle the pecans over the top.
- In a large bowl, beat together the milk, eggs, salt, the other 1/2 teaspoon of vanilla, and cinnamon.
- Dip the bread into the egg mixture, making sure each piece is well-coated. You want to soak up all of the mixture with your six or seven slices of bread.
- Lay the bread in the pan, over the caramel and pecan mixture.
- Cover and refrigerate overnight.
- It's morning! Ready for some breakfast? Preheat your oven to 425 degrees.
- Remove the cover from the pan and bake for 20 minutes, until the bottom is bubbling and the toast is golden brown.
- Let stand for a couple of minutes, then invert onto a platter.
- Eat right away!
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