STICKY BAKED FRENCH TOAST
This is a delicious pan of french toast that is perfect for brunch. It is refrigerated overnight. I found this recipe at helenjane.com in 2005 and baked it for my family. Thanks Helen Jane, the family enjoyed it and I want to have it archived on the computer since I cannot find it on your site any longer. It has been a while since I last made it and I can't remember how many servings I got out of a pan or the exact prep time.
Provided by Ann 3
Categories Breads
Time 1h5m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 9
Steps:
- Cut the french bread into 1-2" wide slices.
- In a medium sized saucepan over medium flame, put corn/maple syrup, butter and brown sugar. Stir until it all comes together and starts to bubble.
- Carefully pour the hot, sticky mixture into a well-buttered and possibly aluminum-foiled 13' x 9" baking dish.
- Arrange the thick slices of french bread over the mixture.
- In a big bowl, beat together eggs, milk and vanilla until light colored and a little bubbly. Pour the eggy mixture over the bread which is on the top of the hot, sticky mixture.
- Cover the baking dish and refrigerate overnight. (note: You can do it just a few hours before you bake it, but it is much better if you do it the night before.).
- Heat oven to 350 degrees.
- Put the french toast dish in the oven and bake for 45 minutes.
- Loosen the sticky baked french bread from it's hot, sticky bed and invert onto a platter.
- Serve with whipped cream & strawberries!
Nutrition Facts : Calories 262.1, Fat 8.4, SaturatedFat 4.2, Cholesterol 102.3, Sodium 272.2, Carbohydrate 40.5, Fiber 1.1, Sugar 18.8, Protein 6.3
STICKY BUN FRENCH TOAST CASSEROLE
Make and share this Sticky Bun French Toast Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan over med-high heat, melt butter and brown sugar until sugar is dissolved, stirring constantly.
- Add in corn syrup and cook until thickened, about 2-3 minutes.
- Pour mixture into a 9 x 13 inch baking pan sprayed with nonstick cooking spray; sprinkle nuts over top.
- Place bread slices over nuts, completely filling pan and forming a single layer.
- In a bowl, whisk together the eggs, milk, vanilla, cinnamon, and salt; pour over bread slices, saturating evenly.
- Cover and refrigerate 2 hours or overnight.
- Remove from refrigerator and bring to room temperature, about 30 minutes.
- Bake, uncovered, at 350° for 45-50 minutes, or until lightly browned.
- Let stand 10 minutes before serving inverted on serving plates.
Nutrition Facts : Calories 712.7, Fat 31.7, SaturatedFat 13.8, Cholesterol 260.7, Sodium 937, Carbohydrate 92.1, Fiber 3.6, Sugar 38.8, Protein 16.8
STICKY BUN FRENCH TOAST
I always turn to this recipe when I am having a brunch or an early morning special occasion. It is so easy to prepare and absolutely delicious. Everyone always loves this sweet early morning dish.
Provided by livie
Categories Breads
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Grease a 9x13 inch glass baking dish ( I use an large oval glass baking dish). Slice bread and place one even layer into dish, squeezing bread in if necessary; set aside. In a large bowl whisk together the eggs, half and half, milk, cinnamon, nutmeg and vanilla till well combined. Pour mixture evenly over the bread. Cover baking dish with plastic wrap and chill overnight. In morning remove baking dish from refrigerator and uncover. In a small pan melt butter. Add brown sugar, corn syrup and pecans (if using). When all has melted and combined take off heat and evenly pour caramel topping over the soaked bread. Bake uncovered in a 350 degree oven about 45 minutes, or until puffed, bubbly and golden brown. Let sit 10-15 minutes before serving. ( I like to keep a cookie sheet or a piece of tin foil under the baking dish while cooking because once in a while this likes to bubble over on you). Also if you would like it to be extra sticky and gooey double the recipe for the caramel topping.
Nutrition Facts : Calories 615.2, Fat 27.9, SaturatedFat 15.3, Cholesterol 237.5, Sodium 676.8, Carbohydrate 79.5, Fiber 1.8, Sugar 40.6, Protein 13
BAKED FRENCH TOAST STICKS WITH VANILLA ICING
These French toast sticks are healthier than store-bought and the kids love them. Can be frozen to reheat quickly anytime.
Provided by MESIII
Categories 100+ Everyday Cooking Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Slice bread into 1-inch thick slices, then cut each slice into thirds, making sticks.
- Beat eggs, milk, and vanilla extract together in a shallow bowl.
- Mix sugar, baking mix, and cinnamon together on a shallow plate.
- Dip sticks quickly into egg mixture on all sides. Don't make them too wet. Coat with cinnamon and sugar mixture. Place on the prepared baking sheet.
- Bake in the preheated oven until golden and crispy, turning once halfway through cooking, 15 to 20 minutes total.
- While sticks are baking, melt butter for icing in a saucepan over medium heat. Remove from heat and add powdered sugar, milk, and vanilla extract. Stir until smooth, adding more milk if needed for drizzling consistency. Serve French toast sticks with icing.
Nutrition Facts : Calories 410.2 calories, Carbohydrate 73.8 g, Cholesterol 93.9 mg, Fat 9.5 g, Fiber 1.6 g, Protein 8.1 g, SaturatedFat 4.3 g, Sodium 488.5 mg, Sugar 44 g
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