Custardy French Toast Recipes

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THE BEST FRENCH TOAST CASSEROLE



The Best French Toast Casserole image

There's no need to get up early on the weekend to make brunch for a crowd. With this rich, custardy French toast casserole, nearly all the prep is done in advance. Simply assemble and refrigerate overnight. About an hour before brunch time, just pop it into the oven. Whip up a fast and easy banana-caramel topping and bask in the praise of your well-fed guests.

Provided by Food Network Kitchen

Categories     main-dish

Time 9h

Yield 6 to 8 servings

Number Of Ingredients 17

Unsalted butter for greasing pan, at room temperature
1 loaf day-old brioche (about 1 pound)
6 large eggs
2 cups heavy cream
1 cup whole milk
2 tablespoons packed light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Kosher salt
1/2 cup unsalted butter
1/2 cup packed light brown sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
Kosher salt
4 ripe-but-firm bananas, sliced about 1/4 inch thick
1/2 cup walnuts, roughly chopped

Steps:

  • Butter a 9-by-13-inch baking dish.
  • For the casserole: Trim the ends from 1 loaf day-old brioche (about 1 pound) and cut into ten 1-inch thick slices. Cut each slice in half diagonally to make two triangles from each piece. (If the bread is fresh, dry it out a bit. Place the slices in a single layer on a baking sheet and bake at 300 degrees F for 10 minutes, flipping halfway through.)
  • Whisk together the eggs, cream, milk, brown sugar, vanilla, cinnamon, nutmeg and 1/4 teaspoon salt in a large bowl until well blended. Dip each triangle of bread in the custard, lightly coating each side. Shingle the pieces in the prepared pan, overlapping slightly.
  • Pour any remaining custard over the bread slices. Cover the dish with plastic wrap and place in the refrigerator for at least 6 hours or up to overnight.
  • When ready to bake, preheat the oven to 350 degrees F. Remove the casserole from the refrigerator and let rest 15 to 20 minutes at room temperature before baking. Remove the plastic wrap and bake until the casserole is golden and puffed and the custard is set, 45 to 50 minutes.
  • For the topping: bring the butter, sugar and syrup to a boil in a medium nonstick skillet over medium-high heat. Cook until the butter is melted and the mixture is begins to thicken, about 2 minutes. Add the vanilla, a pinch of salt, and the walnuts, stirring to coat. Turn off the heat and add the sliced bananas, stirring to coat evenly. Spoon the desired amount of the banana-syrup mixture over the casserole and serve any additional on the side.

FRENCH TOAST CUSTARD



French Toast Custard image

I usually make this dish for brunch, but it's also wonderful for breakfast or dinner. Guests have said it just melts in their mouth.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 10 servings.

Number Of Ingredients 10

8 to 10 slices day-old French bread (1 inch thick)
5 tablespoons butter, melted
4 eggs
2 egg yolks
3 cups milk
1 cup heavy whipping cream
1/2 cup sugar
1 tablespoon vanilla extract
1/4 teaspoon ground nutmeg
Confectioners' sugar, optional

Steps:

  • Brush both sides of bread with butter; place in a greased 13x9-in. baking dish. In a large bowl, beat eggs and yolks. Add milk, cream, sugar, vanilla and nutmeg; mix well. Pour over the bread slices. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking. , Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Cool 10 minutes before serving. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 310 calories, Fat 21g fat (12g saturated fat), Cholesterol 185mg cholesterol, Sodium 240mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 8g protein.

CUSTARD-STYLE FRENCH TOAST



Custard-Style French Toast image

Ryan Scott's French toast is crispy on the outside and soft on the inside.

Provided by Ryan Scott

Number Of Ingredients 18

5 eggs
large
1 cup heavy cream
1/2 cup milk
2 tablespoons sugar
powdered
1 tablespoon brown sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg
10 half-inch slices day-old/stale country loaf
challah bread or Texas toast
2 tablespoons butter
divided
2 tablespoons canola oil
divided
You can cut the brown sugar in half and replace with 1/4 teaspoon of vanilla extract
If your bread is fresh
cut it and leave it out on the counter the night before. This will dry out your bread and prevent soggy toast when finished.

Steps:

  • *You can cut the brown sugar in half and replace with 1/4 teaspoon of vanilla extract
  • In a medium mixing bowl, beat eggs until no whites are showing and set aside
  • **If your bread is fresh, cut it and leave it out on the counter the night before
  • This will dry out your bread and prevent soggy toast when finished
  • In a large mixing bowl, whisk together the heavy cream, milk, sugars, cinnamon and nutmeg until well incorporated, then whisk in eggs
  • You may do this the night before
  • Preheat oven to 200°F
  • Dip bread into mixture and soak for about 20 seconds on each side
  • Remove slices to a cooling rack set into a sheet pan and let sit for 1-2 minutes
  • Over medium heat, melt 1/2 tablespoon of butter and 1/2 tablespoon of oil in a 10-inch nonstick sauté pan
  • Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 minutes per side
  • Remove from pan and place on a sheet pan in oven
  • Repeat with all 10 slices
  • Serve immediately with maple syrup, whipped cream, and/or fruit

OVERNIGHT FRENCH TOAST



Overnight French Toast image

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

1 loaf French bread, sliced 1-inch thick
8 large eggs
2 cups half-and-half
1 cup whole milk
2 tablespoons white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 dash salt

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

CUSTARDY FRENCH TOAST



Custardy French Toast image

This is the only way that my family has been making, and eating, French Toast since I was a wee girl. The slices turn out wonderfully "eggy" tasting; just like the best of bread pudding. We would make it one of two ways: either dip and fry or overnight and bake. Each way has it's own merits, so I continue to make them with both versions, depending upon the time I have each weekend. Although we used only cinnamon-raisin bread as a child, I've used wheat, white, artisan and sourdough breads as an adult...but I always return to the original cinnamon-raisin bread as my hands down favourite.

Provided by The_Swedish_Chef

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 slices cinnamon raisin bread (or which ever type you'd enjoy. I use Sunmaid Cinnamon Swirl Raisin Bread)
3 eggs
3/4 cup milk
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon ground cinnamon
2 tablespoons butter (for fry pan or grill)

Steps:

  • Directions for immediate French Toast: Yield 8 slices.
  • Beat eggs, milk, sugar, salt, extracts and cinnamon in a large bowl with a spout. Beat only until well-combined but not excessively frothy.
  • Strain the egg mixture into an 8" x 8" pan to dip the bread into. Straining the mixture removes any egg whites not incorporated into the custard.
  • Heat butter in a skillet large enough to handle four slices of bread. When butter begins to sizzle, lay all four slices of bread in the pan. Allow to soak for 10 seconds, flip over the slices, and continue to turn the slices onto each side until you can feel the weight increase but the bread still holds it's shape.
  • Lay each slice into the hot pan and cook on each side at least 4 minutes before turning, so the egg custard sets up in the bread and doesn't tear when turned.
  • Flip over to the other side when first side is golden brown. Serve immediately with maple syrup, honey, powdered sugar or preserves. Repeat with additional four slices.
  • Directions for Over-Night French Toast:.
  • Arrange the 6-8 bread slices in a 9" x 13" pan, or use 4 slices in an 8" x 8" pan, using 1/2 of the custard for the next day. Beat eggs, milk, sugar, salt, extract and cinnamon in a bowl with a spout. Beat only until combined, not until it's frothy.
  • Using a strainer, strain the custard mixture over the sliced bread; turn once, to make sure that the bread is well coated. Cover, refrigerate overnight.
  • Preheat the oven to 350 degrees. Uncover the pan and bake for 30-40 minutes, until the bread is puffed up and slightly golden brown. Cut into slices and serve with topping of your choice.

CINNAMON CUSTARD FRENCH TOAST



Cinnamon Custard French Toast image

I have learned to take simple French toast to new heights. By just experimenting with different ingredients, I was able to create a fabulous custard & cinnamon French toast. The nutmeg and brandy give the recipe a real flair and bite. You can make the recipe with whole wheat bread or traditional French bread.

Provided by patj-food210

Categories     Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

8 slices whole wheat bread
8 large brown eggs
1/4 cup pure vanilla extract
1/4 cup pure cinnamon
1/4 cup of 80 proof brandy
3 tablespoons unsalted butter
1/4 cup nutmeg

Steps:

  • In large mixing bowl place contents of 8 eggs, beat eggs with a wisk for about 30 seconds or until smooth.
  • Next, add the vanilla extract, nutmeg and 80 proof brandy. The cinnamon is the last ingredient that you will add. Make sure you sprikle both sides of bread with cinnamon before placing in the cooking skillet.
  • Once bread is fully coated, place French toast in well buttered skillet or grill. Cook each side of French toast until golden brown. Total cooking time is approximately 5 minutes.
  • Serve French toast with butter and pure maple syrup.

Nutrition Facts : Calories 495.1, Fat 23.8, SaturatedFat 11, Cholesterol 445.9, Sodium 440.6, Carbohydrate 37.3, Fiber 9.1, Sugar 7.7, Protein 18.8

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