Baked French Toast Recipe? If U Have One, Pls Share. THX

[MariannNOVA]

I have one but I am looking for others - please share it here -- thanks.

 

[Classical Country Mama]

I became quite famous for this recipe (Paula Deen's) in one tiny but sparkly corner of the world where I once lived. Your turn!

 

1 loaf French bread (13 to 16 ounces)

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

Praline Topping, recipe follows

Maple syrup

 

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

 

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup. Then go for a long run or workout at the gym for a few hours to make up for having somehow eaten half, oops.

Praline Topping:

1/2 pound (2 sticks) butter

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

[MariannNOVA]

I became quite famous for this recipe (Paula Deen's) in one tiny but sparkly corner of the world where I once lived. Your turn!

 

1 loaf French bread (13 to 16 ounces)

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

Praline Topping, recipe follows

Maple syrup

 

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

 

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup. Then go for a long run or workout at the gym for a few hours to make up for having somehow eaten half, oops.

 

 

Praline Topping:

1/2 pound (2 sticks) butter

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

 

:iagree::iagree::iagree::iagree:

We love that around here. :drool::001_wub::drool5:It's so good, but so bad for you :D I only break it out for company and Christmas.

 

 

I am drooling! I promised the family I would make baked french toast for tomorrow's breakfast - the day we leave the beach house and go home after vacation. This sounds amazing!

[Scarymelon]

Smitten Kitchen Creme Brulee French Toast. I have tried a ton of these recipes and this was far and away my favorite. I liked that the pieces of toast were kept seperate like regular french toast, even thought it is baked.

 

http://smittenkitchen.com/2011/05/creme-brulee-french-toasts/

[MariannNOVA]

Smitten Kitchen Creme Brulee French Toast. I have tried a ton of these recipes and this was far and away my favorite. I liked that the pieces of toast were kept seperate like regular french toast, even thought it is baked.

 

http://smittenkitchen.com/2011/05/creme-brulee-french-toasts/

 

thx -- I LOVE creme brulee!:)

[Negin]

We love Baked French Toasts. Tomorrow I'm trying out a Creme Brulee one for the first time. Think I got my recipe from pinterest.

Here are ones that I have tried and that we like,

 

BAKED FRENCH TOAST WITH PIE FILLING

1 8 oz loaf French or Italian bread

8 eggs

1 cup milk

2 tsp. vanilla

1/2 tsp. baking powder

2 cans pie filling – apple/blackberry/blueberry

1 tsp. cinnamon

4 T. margarine, melted

Powdered sugar

 

Slice bread into 3/4 inch slices.

Place on cookie sheet.

Mix well the eggs, baking powder, milk, and vanilla.

Pour over bread and turn to coat.

Cover with plastic wrap and refrigerate overnight.

Next morning, preheat oven and remove bread from the fridge.

Pour pie filling into 9x13 pan and spread as evenly as possible.

Sprinkle cinnamon over pie filling.

Wedge bread slices, wettest side up, into pan on top of filling.

Brush tops with melted margarine and bake at 450 degrees for 20-25 minutes until toasted golden.

Sprinkle with powdered sugar and let sit 5 minutes.

Serves 6

[Negin]

BLUEBERRY FRENCH TOAST

Serves 12

 

1 (1 pound) loaf Italian bread, cut into 1 inch cubes

1 (6-8 ounce) package cream cheese, diced

1 cup blueberries

9-10 eggs

2 cups milk

1 tsp vanilla

1/3 cup maple syrup

1 cup white sugar

2 tablespoons cornstarch

1 cup water

1 cup blueberries

1 tablespoon butter

 

Place half of the bread cubes in a lightly greased 9x13 inch baking pan.

Sprinkle cinnamon on bottom layer of bread.

Sprinkle cream cheese on top of bread cubes OR spreading the cream cheese on the bread before slicing is a great idea if you have family members who aren't fond of cream cheese - it's less visible. Otherwise, cut into small dice no bigger than 1/2 inch (a little messy, but much better than the 1 inch squares suggested in other recipes.

Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, vanilla, milk and maple syrup. Pour egg mixture over bread.

Sprinkle cinnamon on top layer of bread.

Cover pan and refrigerate overnight.

The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).

Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.

To make Sauce:

For the sauce, use only about 1-2 tsp. of cornstarch, especially if you prepare it ahead of time - otherwise the sauce becomes too thick.

Reduce the sugar to 1/4-1/3 cup, and add the juice of half a lemon for a little zip.

In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.

Tip: Be careful not to use too much bread -- the dish can't "puff up" if all of the cubes aren't sufficiently saturated. Also, as much as I love the sauce, the dish is equally good and maybe even better with real maple syrup.

[Negin]

Have not yet tried the following.

 

EGGNOG FRENCH TOAST

4 large eggs

1 cup store-bought egg nog

4 Tbs spiced rum (optional) or 1 T. vanilla extract

½ tsp pumpkin pie spice (or ¼ tsp. cinnamon + ¼ tsp. nutmeg)

12 slices bread

 

Whisk together eggs, nog, rum (if using) and spices.

Preheat griddle. Dip bread in egg mixture, allowing it to soak in slightly. Butter the hot griddle and place soaked bread on griddle. Cook on each side until golden brown. Serve with butter and powdered sugar and/or syrup.

[Negin]

CREME BRULEE FRENCH TOAST CASSEROLE

 

1 large loaf of French bread

8 large eggs

2 1/4 cups milk

1 cup plus 4-5 T sugar

1/4 tsp salt

2 T vanilla extract

1/4 cup orange juice

2 tsp cinnamon

3 T unsalted butter

 

Combine eggs, milk, 1 cup sugar, salt, 1 tsp cinnamon, vanilla, orange juice, and 2 T melted butter in a large bowl. Whisk together until well incorporated. Use remaining butter to heavily butter a 9x13 baking pan. Slice bread into 1/2" thick slices and then cut slices into cubes. Combine remaining cinnamon and 1 T sugar. Add bread cubes to pan and toss with cinnamon sugar mixture. Pour custard mixture over bread cubes, pressing cubes down with a spoon to thoroughly soak bread. Cover with foil and refrigerate at least one hour or overnight.

 

Preheat the oven to 325 degrees. Bake approximately 40-50 minutes until golden brown and set. Remove from the oven and sprinkle remaining 3-4 T of sugar over the top of the casserole in an even, heavy layer. Set broiler on high and return to oven or use a kitchen torch to caramelize the sugar. The sugar will turn brown and liquefy and then harden as it cools. Serve warm with maple syrup if desired.

[Hedgehog]

Yum!! :drool5:

[MariannNOVA]

Big thank you to everyone and to Negin, a big thank you x 1000s of calories. ;)

[Sandy in Indy]

This is our holiday favorite. I make this for Christmas morning (and an egg/sausage casserole in the crockpot). Yum!

 

Overnight French Toast

 

1 loaf of cinnamon swirl bread

3 cups of milk OR half & half (It’s better with half & half. It's only once a year; go for it!)

2 tsp. vanilla

6 eggs

 

cinnamon sugar, butter, syrup

 

Spray a 9 x 13 pan with PAM.

 

Beat 6 eggs; add milk and vanilla and whisk until foamy. Let it sit while you cut the bread up into cubes.

 

Spread the cubes in the bottom of your prepared pan. Pour the egg mixture over top. Gently toss with your hands until the bread is all moist. Cover with plastic and refrigerate at least 1 hour or overnight.

 

In the morning, uncover and bake at 350 for 45 minutes.

 

Serve with cinnamon sugar, butter, and/or syrup.

[Negin]

Big thank you to everyone and to Negin, a big thank you x 1000s of calories. ;)

I'm laughing at your comment about 1000s of calories :lol: :D.

Having Creme Brulee Baked French Toast this morning. Thinking of all you ladies. :grouphug:

[MariannNOVA]

This is our holiday favorite. I make this for Christmas morning (and an egg/sausage casserole in the crockpot). Yum!

 

Overnight French Toast

 

1 loaf of cinnamon swirl bread

3 cups of milk OR half & half (It’s better with half & half. It's only once a year; go for it!)

2 tsp. vanilla

6 eggs

 

cinnamon sugar, butter, syrup

 

Spray a 9 x 13 pan with PAM.

 

Beat 6 eggs; add milk and vanilla and whisk until foamy. Let it sit while you cut the bread up into cubes.

 

Spread the cubes in the bottom of your prepared pan. Pour the egg mixture over top. Gently toss with your hands until the bread is all moist. Cover with plastic and refrigerate at least 1 hour or overnight.

 

In the morning, uncover and bake at 350 for 45 minutes.

 

Serve with cinnamon sugar, butter, and/or syrup.

 

THIS is actually my go to recipe -- have been making it for more years than I care to remember. It always gets rave reviews!:)

 

I'm laughing at your comment about 1000s of calories :lol: :D.

Having Creme Brulee Baked French Toast this morning. Thinking of all you ladies. :grouphug:

 

Bon Appetit!:D