Overnightcaramelfrenchtoastii Recipes

OVERNIGHT CARAMEL FRENCH TOAST II

Steps:

• In small saucepan over med heat, bring brown sugar, butter and corn syrup to a boil, stirring constantly.
• Remove from heat and pour into a greased 13 x 9 baking dish.
• Top with 6 slices of bread.
• Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread.
• Place remaining bread on top.
• Sprinkle with remaining cinnamon-sugar mixture; set aside.
• In a large bowl, beat egg, milk, vanilla and remaining cinnamon.
• Pour over bread.
• Cover and chill for 8 hours or overnight.
• Remove from frig 30 minutes before baking.
• Bake, uncovered, at 350* for 30-35 minutes.
• *Notethat cooking time does not reflect chill time.

OVERNIGHT CARAMEL FRENCH TOAST

Steps:

• Spray a 13x9" baking dish or large rimmed baking sheet with non-stick spray.
• In a small pot, combine brown sugar, corn syrup and butter. Cook over medium heat until mixture is bubbly, 4-5 minutes, stirring constantly. Stir in cream and pour into prepared baking dish.
• Arrange bread slices on top of caramel in dish.
• In a bowl, combine milk, flour, vanilla, salt and eggs with a whisk. Pour over bread. Cover and refrigerate 4 hours or overnight.
• Preheat oven to 350 degrees F.
• Combine sugar and cinnamon and sprinkle evenly over bread. Bake for 45-50 minutes or until golden. Let stand a few minutes before serving.

CARAMEL OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Spray a 9x13-inch casserole dish with cooking spray; set aside.
• To a medium bowl, add the melted butter, brown sugar, and stir to combine. Mixture will have the consistency of wet sand. Scatter this mixture in the bottom of the prepared pan. You will not have complete coverage; set pan aside.
• To a large bowl, add the eggs, and lightly beat to break the yolks and combine.
• Add the milk, vanilla, cinnamon, ginger, salt, and whisk to combine.
• Add the bread to the bowl and toss well, but lightly, with a spatula to evenly coat the bread in the egg-milk mixture.
• Turn bread out into the prepared pan, cover pan, and place it in the refrigerator for at least 1 hour, or up to 12 hours overnight.
• Preheat oven to 350F and remove pan from the fridge while oven is preheating. Bake for about 25 to 30 minutes or until the caramel sauce underneath is lightly bubbling and the top of the bread is slightly crusted over and lightly browned.
• Immediately after you take the casserole dish out of the oven, place a very large serving platter over the casserole dish and invert it so the casserole 'plops' out onto the serving platter. Use caution since the casserole dish is hot and heavy.
• Using a spatula, scrape any caramel sauce from the baking dish onto the French toast casserole.
• Optionally, if desired, lightly drizzle extra caramel or salted caramel sauce over the top, and/or lightly drizzle maple syrup, and serve immediately.
• Recipe is best warm and fresh.

OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Pour melted butter into an 11x15-inch baking dish. Sprinkle brown sugar and cinnamon over the butter and top with bread slices, making sure slices are placed close together.
• Mix milk, eggs, and vanilla extract in a bowl until thoroughly combined; pour over bread in the baking dish. Cover with aluminum foil and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place the covered casserole in the preheated oven and bake for 30 minutes. Uncover, and bake until puffed and lightly golden, about 15 minutes more.

OVERNIGHT BAKED CARAMEL FRENCH TOAST RECIPE

Steps:

• Spray 9x13-inch glass baking dish with nonstick cooking spray.
• In medium saucepan, mix topping ingredients.
• Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL.
• Spread topping in prepared baking dish.
• In shallow bowl, beat eggs with fork.
• Beat in milk, vanilla and salt.
• Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish.
• Cover; refrigerate at least 8 hours or overnight.
• When ready to bake, heat oven to 400°F.
• Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown.
• Remove from oven; let stand 3 minutes.
• Place a large heatproof serving platter upside down over baking dish; turn platter and baking dish over.
• Remove baking dish, scraping any extra caramel topping onto toast. Serve immediately.

OVERNIGHT CARAMEL PECAN FRENCH TOAST

Steps:

• Grease a 9" x 13" pan.
• Over low heat, combine the brown sugar, light corn syrup, butter, and whipping cream in a medium saucepan.
• Keeping the heat on low (letting it get too hot is bad - and don't let it boil!), stir constantly until the butter is melted and the ingredients are smooth.
• Remove from heat and add 1/2 teaspoon of the vanilla.
• Pour the warm caramel mixture into a 9" x 13" pan.
• Sprinkle the pecans over the top.
• In a large bowl, beat together the milk, eggs, salt, the other 1/2 teaspoon of vanilla, and cinnamon.
• Dip the bread into the egg mixture, making sure each piece is well-coated. You want to soak up all of the mixture with your six or seven slices of bread.
• Lay the bread in the pan, over the caramel and pecan mixture.
• Cover and refrigerate overnight.
• It's morning! Ready for some breakfast? Preheat your oven to 425 degrees.
• Remove the cover from the pan and bake for 20 minutes, until the bottom is bubbling and the toast is golden brown.
• Let stand for a couple of minutes, then invert onto a platter.
• Eat right away!

KITTENCAL'S OVERNIGHT LAYERED CARAMEL FRENCH TOAST

Steps:

• Butter a 13 x 9-inch baking pan.
• In a small saucepan combine the corn syrup, butter and brown sugar; simmer stirring until syrupy.
• Pour the mixture over the bottom of a buttered baking pan.
• Lay 6 slices of bread over the brown sugar mixture.
• In a bowl whisk together the eggs with half and half cream or milk, vanilla and salt.
• Pour half of the egg mixture over the bread slices in the pan.
• Then layer the remaining 6 slices on top.
• Pour the remaining egg/milk mixture over the top (make sure that all the bread is covered with the mixture).
• Cover the pan with plastic wrap and refrigerate overnight.
• The next day remove from the fridge.
• Set the oven to 350 degrees F.
• Bake uncovered for 45 minutes.