Nightbeforefrenchtoastcasserole Recipes

FRENCH TOAST CASSEROLE

Steps:

• Lightly grease a 9x9" pan.
• Cut or tear bread into 1" cubes and place in pan -- it will be full and that's okay!
• In a medium bowl, whisk together eggs, milk, maple syrup, cinnamon and vanilla. Pour over bread in pan, doing your best to evenly distribute the mixture over the bread.
• Using a spatula, press the bread down into the liquid the best you can.
• Cinnamon Sugar: In a small bowl, combine sugar and cinnamon. Sprinkle over bread.
• Cover and refrigerate at least 2 hours or overnight.
• Cover (with foil or a lid) and bake at 350 degrees F for 40 minutes. Remove cover and bake another 15-20 minutes until set in the middle and top is slightly crispy.
• Glaze: stir together powdered sugar and milk and drizzle over French toast, or serve with syrup, fruit, whipped cream or yogurt as desired.

OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Butter or spray a 9 x 13-inch casserole dish with cooking spray.
• Cut the brioche into 1-inch cubes and place the cubed bread into the prepared pan.
• In a large bowl whisk the eggs until well beaten. Add in the milk, melted butter, vanilla, cinnamon, salt and light brown sugar. Vigorously whisk all ingredients together until completely combined.
• Pour the egg mixture evenly over the brioche cubes. You can gently stir any areas that seem to be a bit dry, but do not overmix. Cover with plastic wrap and refrigerate for at least 4 hours or overnight (up to 12 hours).
• Prepare the topping: In a large bowl, stir together the flour, brown sugar, cinnamon and salt. Use a pastry blender or 2 forks to cut the butter into the dry ingredients until small clumps are formed. Gently stir in the oats. Place the topping into a sealed container and refrigerate until you're ready to bake.
• When you're ready to bake, preheat the oven to 350 degrees F. Remove plastic wrap from the casserole dish and evenly sprinkle on the refrigerated topping.
• Bake for 50-60 minutes or until the top of the casserole is golden brown and the french toast is firm.
• Serve warm with Challenge butter and maple syrup.

NIGHT BEFORE FRENCH TOAST CASSEROLE

Steps:

• Grease a 13 x 9 x 2 inch pan.
• Cut bread into 1 inch slices and arrange in one layer in bottom of pan.
• Beat eggs with remaining ingredients, except butter, and pour over bread in pan.
• Cover with foil and refrigerate 4-36 hours. To bake, uncover pan, dot with butter, sprinkle with cinnamon and sugar.
• Bake at 350 degrees in center of oven for 45-50 minutes.
• Remove and let stand for 5 minutes.
• Serve with choice of syrup, honey, yogurt, or fresh fruit.

EASY FRENCH TOAST CASSEROLE

Steps:

• Grease a 9x12-inch baking dish.
• Stir 1 cup brown sugar and butter together in a saucepan over medium-low heat until butter melts and sugar dissolves into butter, 2 to 4 minutes. Pour into prepared baking dish and spread a 1 1/2- to 2-inch layer of bread pieces over the top.
• Beat milk, eggs, and vanilla extract together in a bowl; pour milk mixture over bread into the baking dish and move bread as necessary to ensure all bread is absorbing liquid. Sprinkle cinnamon over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 450 degrees F (230 degrees C). Remove and discard plastic wrap from baking dish and sprinkle remaining brown sugar over the top of the bread mixture.
• Bake in the preheated oven until browned and bubbling, about 30 minutes.