Pear And Almond French Toast Casserole Recipes

Steps:

• Evenly distribute the butter cubes into the bottom of a 10x14-inch baking dish. Sprinkle the brown sugar over the butter. Arrange the pear slices into the bottom of the dish. Arrange the bread cubes into a single layer over the pears.
• Mix the eggs, milk, sugar, vanilla extract, and almond extract together in a bowl until fully blended; pour evenly over the bread cubes, assuring all pieces are evenly covered. Cover the dish with aluminum foil and chill overnight in refrigerator.
• Preheat an oven to 350 degrees F (175 degrees C). Remove the casserole from the refrigerator and allow to warm while the oven preheats.
• Bake in the preheated oven until the top of the bread is golden brown and the eggs have solidified, 45 to 60 minutes. Top with the sliced almonds to serve.

Steps:

• Preheat the oven to 300 degrees F. Lightly butter a 9-by-13-inch casserole dish.
• For the French toast: Lay the bread slices in one layer (it's OK if they overlap a little) on a baking sheet. Bake the slices (to dry them out a little) for 6 minutes, then flip and bake for 6 minutes more. Set aside to cool.
• Whisk together the eggs, half-and-half, granulated sugar, vanilla, cinnamon and salt in a large bowl. Dunk each bread slice in the egg mixture to coat thoroughly and shingle the slices in the buttered casserole dish. Pour any remaining egg mixture over the bread. Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight.
• For the coconut-almond crust: Put 1/2 cup of the coconut, 1/3 cup of the almonds, granulated sugar, flour and salt in a food processor and process until very fine. Add the butter, egg and egg yolk and process well to form a smooth paste.
• To assemble the casserole: Preheat the oven to 350 degrees F. Spread the coconut-almond mixture evenly over the soaked bread slices. Top with the remaining 1/4 cup sliced almonds and 3 tablespoons coconut and bake until puffed and lightly golden and the custard is set (the center of the casserole will no longer jiggle when shaken), 45 to 50 minutes. Allow to cool for 1 hour before serving, or serve at room temperature.
• Serve with a sprinkling of powdered sugar and berries if using.

Steps:

• In a small bowl, mix brown sugar and butter. Spread onto bottom of a greased 8-in. square baking dish. Layer with pear, raisins, bread cubes and pecans., In a large bowl, whisk eggs, ice cream, cinnamon and vanilla until blended; pour over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 40-45 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Steps:

• Arrange bread, pears, and raspberries evenly in overlapping layers in a 2 1/2-to-3-quart baking dish. In a large bowl, whisk together 1/2 cup sugar, 1 teaspoon cinnamon, and salt. Add eggs, milk, and vanilla; whisk to thoroughly combine. Pour egg mixture evenly over bread and fruits; press with palms to fully submerge. Cover and let stand at room temperature 1 hour, or refrigerate up to 1 day.
• Preheat oven to 350 degrees. Stir together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle evenly over top of bread and fruits. Bake until puffed, golden brown on top, and set, 55 to 65 minutes (if browning too quickly, tent with foil). Let stand 10 minutes before serving.

Steps:

• Set oven to 350 degrees F (set oven rack to lowest position).
• Generously grease an 8 x 8-inch baking pan.
• Sprinkle the bread cubes into the baking pan, then sprinkle the raisins over the bread.
• In a bowl whisk together the eggs with milk 2 tablespoons brown sugar, salt and vanilla; pour evenly over the bread cubes.
• Sprinkle the butter cubes over the top.
• Allow to stand for 15 minutes.
• In s small bowl combine the remaining 2 tablespoons brown sugar with 1-2 teaspoons cinnamon; sprinkle over the top.
• Bake for 45-50 minutes or until golden.
• Serve warm with maple syrup or pancake syrup.

Steps:

• Place the almonds in a small saucepan; toss occasionally until lightly browned (about 5-8 minutes) careful not to overbrown; set aside.
• In a large bowl, whisk together eggs, half and half or milk (if using) flour, salt, baking powder, almond extract and vanilla.
• Soak the bread slices in the egg mixture until soaked.
• Place in a shallow glass dish.
• Cover with plastic wrap and refrigerate the bread slices for about 1 hour.
• Heat the oil and butter in a skillet (I do this on my large electric frypan).
• Doing one slice at a time, press one side of the soaked bread slice into the toasted almonds to coat.
• Fry the bread slices on both sides until golden.
• Sprinkle with confectioners sugar if desired.