Baked Baguette French Toast Recipe 465

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GRANDMA RE'S BAGUETTE FRENCH TOAST CASSEROLE



Grandma Re's Baguette French Toast Casserole image

A decadent baguette French toast casserole dish with an amazingly sweet taste I could die for. Serve with butter and syrup.

Provided by Dylan Sarsany

Categories     Main Dish Recipes     Casserole Recipes

Time 8h55m

Yield 10

Number Of Ingredients 12

1 teaspoon butter, or as needed
1 French baguette, cut into 1/2-inch slices
1 ½ cups half-and-half
1 ½ cups milk
6 eggs
1 teaspoon imitation vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 cup brown sugar
1 cup chopped pecans
½ cup margarine
2 tablespoons corn syrup

Steps:

  • Butter a 9x13-inch baking pan. Place baguette slices into the bottom of the prepared pan.
  • Combine half-and-half, milk, eggs, vanilla extract, cinnamon, and nutmeg in a bowl. Pour over bread slices, cover the baking pan, and store in the refrigerator, 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Uncover pan. Combine brown sugar, pecans, margarine, and corn syrup in a bowl and spoon over bread mixture, making sure to touch each slice.
  • Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 40 minutes.

Nutrition Facts : Calories 461.5 calories, Carbohydrate 49.2 g, Cholesterol 129 mg, Fat 25.7 g, Fiber 1.9 g, Protein 11.2 g, SaturatedFat 6.7 g, Sodium 409.6 mg, Sugar 25.9 g

TOASTED BAGUETTE



Toasted Baguette image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 20 to 25 toasts

Number Of Ingredients 4

1 baguette
1/4 cup olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Slice the baguette diagonally into 1/4-inch slices. You should have 20 to 25 slices. Place the slices in 1 layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper.
  • Bake the toasts for 15 to 20 minutes or until they are crisp and browned. Serve at room temperature.

APPLE-CINNAMON BAKED FRENCH TOAST



Apple-Cinnamon Baked French Toast image

When my wife and I hosted a breakfast for our church group, we wanted to avoid the last-minute rush of cooking. So we decided to try this make-ahead French toast. Everyone loved it and requested the recipe.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 4-6 servings.

Number Of Ingredients 9

10 slices day-old French bread (3/4 inch thick)
6 large eggs, lightly beaten
2-3/4 cups whole milk
2/3 cup sugar, divided
1 tablespoon vanilla extract
4 medium apples, peeled and thinly sliced
2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 tablespoon butter or margarine

Steps:

  • Place bread in a 13-in. x 9-in. baking dish. Combine eggs, milk, 1/3 cup sugar and vanilla; pour half over bread. Top with half of the apples. Combine cinnamon, nutmeg and remaining sugar; sprinkle half over apples. Top with the remaining apples. Pour remaining egg mixture over apples and sprinkle with remaining sugar mixture. Dot with butter. Cover and chill 8 hours or overnight. remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts :

BAKED BAGUETTE FRENCH TOAST RECIPE - (4.6/5)



Baked Baguette French Toast Recipe - (4.6/5) image

Number Of Ingredients 16

ideas for toppings:
1 baguette, a bit stale
3 tablespoons butter
3 eggs
2 cups whole milk
2 teaspoons vanilla extract
2 tablespoons orange juice
1 teaspoon orange zest
pinch of kosher salt
3 tablespoons turbinado sugar
powdered sugar for the top
warm maple syrup
warm maple syrup mixed with warm honey
blackberry sauce
Nutella
jam

Steps:

  • You can soak this overnight but the texture will be more like a soufflé. If you do it 30 minutes before baking, it's a bit crunchier. But both techniques work well. You want the baguette to be stale but not as hard a a rock. You could save scraps in the freezer for a few weeks until you have enough for this dish. Preheat oven to 375°F. Trim 1/2 inch off of each end of the baguette and feed scraps to the dog. Slice baguette in half. Cut into serving-size pieces (4-5" long). Place bread cut-side up in an ovenproof dish and butter the top of each piece. Don't overlap the pieces. In a medium-sized bowl, whisk the eggs. Add milk, vanilla extract, orange juice/zest, and salt. Whisk until foamy. Pour over bread. Flip the pieces around every 10 minutes or so to make sure both sides are soaking up the liquid . Leave in the liquid for about 30 minutes total. You want the bread to be wet but not soggy and falling apart. When you bake it, the bread should be resting in a small pool of the liquid but not drowning in it. You might need to pour off a few tablespoons of the liquid if the bread doesn't soak most of it up. Make sure all pieces are cut-side up. Sprinkle turbinado sugar all over the top. Bake until the bread is puffed up and golden (30-40 minutes). You might need to throw it under the broiler for optimum crispy crunchy caramelized beauty. Sprinkle with powdered sugar and eat right away (but it does reheat nicely). Serve with optional toppings listed above.

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