Overnightcaramelfrenchtoastii Recipes

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.

TOTALLY TASTY OVERNIGHT FRENCH TOAST

Steps:

• Whisk the eggs, milk, heavy cream, melted butter, cinnamon and salt in a large bowl.
• Pour 1 cup maple syrup into the bottom of a 9-by-13-inch baking dish. Place the bread slices on top of the maple syrup, shingling them in the pan. Pour the egg mixture on top. Cover tightly with plastic wrap and refrigerate overnight.
• Preheat the oven to 350˚. Uncover the French toast and bake until puffed, golden brown and cooked through, about 1 hour. Let rest for 10 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 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.

CREME BRULEE FRENCH TOAST

Steps:

• Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
• Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
• Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

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.

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.

PAULA DEENS "OVERNIGHT FRENCH TOAST"

Steps:

• Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
• The next day, preheat oven to 350 degrees F.
• Prepare the Praline Topping:.
• Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
• Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
• Serve with maple syrup.

CARAMEL FRENCH TOAST

Steps:

• In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into an 8-in. square baking dish coated with cooking spray. Arrange bread over caramel., In a small bowl, whisk the eggs, cream, vanilla, cinnamon and salt; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted in the center comes out clean.