Real French Toast Bake By Rachs Blog Recipes
CLASSIC FRENCH TOAST
Any dense bread such as challah, brioche, or sourdough will work for this simple French toast recipe.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 10
Steps:
- Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
- Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.
- Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.
BEST OVEN BAKED FRENCH TOAST
Easy make-ahead French toast.
Provided by Ginny Thompson Oakley
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 8h40m
Yield 8
Number Of Ingredients 7
Steps:
- Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
- Sprinkle brown sugar and cinnamon evenly over melted butter.
- Arrange bread in two layers over brown sugar mixture.
- Beat eggs, milk, and salt in a bowl; pour over bread.
- Cover and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 343.2 calories, Carbohydrate 40.9 g, Cholesterol 171.2 mg, Fat 16.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 8.9 g, Sodium 421.1 mg, Sugar 22.7 g
FRENCH TOAST CASSEROLE
French Toast Casserole is perfect for prepping the night before and popping in the oven for a weekend or holiday brunch! An overnight French toast bake with cinnamon, vanilla and maple syrup and crispy cinnamon sugar topping.
Provided by Ashley Fehr
Categories Breakfast
Time 55m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 416.58 kcal, Carbohydrate 68.16 g, Protein 16.6 g, Fat 8.21 g, SaturatedFat 2.97 g, Cholesterol 222.56 mg, Sodium 446.64 mg, Fiber 2.13 g, Sugar 29.25 g, ServingSize 1 serving
REAL FRENCH TOAST BAKE BY RACH'S BLOG
Last weekend I made a French Toast Bake for a bridal shower brunch. I love this recipe because it is so easy (Fia could do this by herself), economical (most expensive ingredient was the Texas Toast at $2), & oh-so-delicious! The best part is that it is made the day before so there is no fuss on the day you consume it....perfect for a Sunday afternoon or brunch.
Provided by DENISE M.
Categories Breakfast
Time 1h
Yield 1 9x13 Pan, 12 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in microwave & add brown sugar -- stir till mixed.
- Pour butter/sugar mix into bottom of 9 x 13 pan -- spread around (this is where I would all the sliced apples).
- Beat eggs, milk, & vanilla, & Cinnamon.
- Lay single layer of Texas Toast in pan.
- Spoon 1/2 of egg mixture on bread layer. (Then I would spread the Cream cheese and Powdered sugar mixture on the bread.).
- Add 2nd layer of Texas Toast.
- Spoon on remaining egg mixture and sprinkle a little Cinnamon on top.
- Cover & chill in fridge overnight.
- Bake at 350 for 45 minutes (covered for the first 30 minutes).
- Sprinkle with powdered sugar.
- Serve with warm maple syrup (I don't do the syrup part).
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- Place the milk, eggs, sugar, maple syrup, vanilla, cinnamon, and salt in a medium-size bowl and whisk to mix well. Set the milk mixture aside.
- Arrange half of the slices of bread in the prepared baking dish, cutting the bread so that it fits in a solid layer. Pour half of the milk mixture over the bread, then evenly distribute about half of any dried fruit or nuts, if using, on top.
- Repeat, creating a second layer of bread and then pouring the rest of the milk mixture on top and distributing the rest of the fruit or nuts over the bread. Lightly press the bread down into the liquid.
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- Whisk together the eggs, half-and-half, milk, maple syrup, vanilla, cinnamon, and a pinch of salt in a large bowl. Stir in the pecans and raisins. Add the bread and soak, turning occasionally, until it has absorbed most of the custard, 20 to 30 minutes.
- Arrange the bread in an overlapping pattern in a buttered 3-quart baking dish. Pour over any remaining liquid, nuts, and raisins from the bowl. Sprinkle with the raw sugar.
- Bake until set and a knife inserted in the center comes out clean, 35 to 45 minutes. Serve warm, with additional maple syrup.
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