Overnight, Baked French Toast

[SJ.]

Please share your favorite baked french toast recipes. Preferably recipes that are put together the night before, but if you have a favorite that isn't share anyways!

 

SJ

[JulieH]

Please share your favorite baked french toast recipes. Preferably recipes that are put together the night before, but if you have a favorite that isn't share anyways!

 

SJ

 

Paula Deen's ROCKS!!!!!

 

http://www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2/index.html

 

I made this for Christmas last year and it was a HUGE hit!

 

Warning: not for the health conscious... LOL

[Sandy in Indy]

Here's the one I use.

 

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.

[Delighted3]

Baked French Toast

 

Course: Breakfast

Cuisine: American

 

Prep12 Hr

Cook1 Hr

Total13 Hr

 

 

Ingredients

 

• 2 (8 oz.) pkg. cream cheese cubed
  
• 8 slices heavy bread cubed
  
• 1 doz. eggs slightly beaten
  
• 1 1⁄2 c. milk
  
• 1⁄2 c. maple syrup
  
• 1⁄2 tsp. cinnamon
  
• blueberries optional
  

 

 

Directions Cube bread and place 1/2 in bottom of greased 9x13 cake pan. Cube and place cream cheese on top of bread cubes. Sprinkle blueberries on at this time if desired. Add remaining bread cubes. Combine eggs, milk and syrup. Pour over top of cubed bread. Cover and refrigerate overnight. Bake at 375 degrees for 45 minutes to 1 hour.

 

 

I just use whatever left over bread I have (stale hamb/hot dog buns, rolls, whatever) I just cover the bottom of the baking dish with bread.

[Laurie4b]

Please share your favorite baked french toast recipes. Preferably recipes that are put together the night before, but if you have a favorite that isn't share anyways!

 

SJ

 

There was a thread on this back in late Sept/early Oct. You could do a search.

[Negin]

I love making Baked French Toasts. :)

 

Here are recipes that I have tried and loved.

 

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

----

 

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.

----

 

CREME BRULEE FRENCH TOAST

Yield: 6 servings

1 cup brown sugar, packed

1/2 cup unsalted butter

2 Tablespoons corn syrup

1 loaf French or Challah bread, sliced into 3/4-inch slices

1 1/2 cups half & half

5 large eggs

1 teaspoon vanilla extract

1 teaspoon Grand Marnier (or orange juice)

1/4 teaspoon salt

 

Heat brown sugar, butter and corn syrup in a heavy saucepan over medium heat until well blended, stirring frequently.

Pour the syrup into a 9x13" baking dish, tilting the dish to cover.

Arrange the bread slices in a single layer over the syrup.

Just squish the bread pieces in so that they all fit in there.

Whisk half and half, eggs, vanilla, liqueur and salt in bowl until well blended. Pour over the bread layer.

Cover with plastic wrap and chill for 8 to 24 hours.

Preheat oven to 350 degrees F.

Remove dish from refrigerator and let stand until room temperature (about 30 minutes).

Bake on middle rack for 35-40 minutes or until edges are golden brown and puffed.

Serve with a sprinkle of powdered sugar, and/or syrup, if desired.

Tips:

*If you do not wish to use Grand Marnier (a liqueur), you can add orange juice in its place.

*Serve with fresh berries

[Negin]

I haven't tried this one yet.

 

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.