Baked Marmalade French Toast Recipes

MARMALADE FRENCH TOAST SANDWICHES

Steps:

• Spread cream cheese over six slices of bread; top with marmalade and remaining bread. In a shallow bowl, whisk eggs and milk., Lightly grease a griddle; heat over medium heat. Dip both sides of sandwiches into egg mixture. Place sandwiches on griddle; toast 2-3 minutes on each side or until golden brown. If desired, serve with syrup.

BAKED FRENCH TOAST WITH CARDAMOM AND MARMALADE

Steps:

• Make french toast:
• Butter 15 x 10 x 2-inch glass baking dish. Spread marmalade evenly over 1 side of each bread slice. Cut slices diagonally in half, forming triangles. Arrange triangles crosswise in dish, marmalade side up and overlapping slightly.
• Whisk milk and next 7 ingredients in large bowl. Pour custard over bread. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight.
• Make citrus syrup:
• Mix first 5 ingredients in small bowl, stirring until sugar dissolves. Let stand at least 1 hour. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Bake French toast, uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with powdered sugar; serve with citrus syrup.

BAKED FRENCH TOAST

Steps:

• Beat eggs in a bowl. Whisk in milk, heavy cream, 1/3 cup sugar, vanilla extract, nutmeg, and salt.
• Working in batches, dip 10 slices day-old brioche into batter to coat. Overlap brioche slices in a 9-by-13-inch ceramic or glass baking dish. Pour remaining batter over top. Refrigerate, covered, for at least 2 hours.
• Preheat oven to 375 degress. Top with pecans and sprinkle with 3 tablespoons sugar. Bake, covered with parchment-lined foil, for 25 minutes. Uncover; bake until top is golden brown and crunchy, 20 to 25 minutes more. Serve with syrup.

BEST OVEN BAKED FRENCH TOAST

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.

FRENCH TOAST CASSEROLE WITH MARMALADE SYRUP

Steps:

• Spray two 9x13-inch baking pans with cooking spray. Place French toast pieces evenly in the bottoms of prepared pans; set aside.
• In a medium bowl, whisk together eggs, milk, 1 cup of the maple syrup, and the pumpkin pie spice until well combined. Pour evenly over French toast slices in each pan. Cover with plastic wrap; let sit for 1 hour, occasionally pushing French toast down into mixture.
• Preheat oven to 350 degrees F. Remove plastic wrap and place pans in oven. Bake about 1 hour or until golden brown.
• In a small saucepan, heat the remaining 1 cup maple syrup, the marmalade, and sliced banana over medium-low heat until heated through. Serve warm over French toast.

OVERNIGHT MARMALADE FRENCH TOAST BRUNCH CASSEROLE

Steps:

• Butter a 13 x 9-inch baking dish.
• Spread softened butter lightly over each slice of bread.
• Arrange 12 bread slices buttered side down overlapping slightly in the baking dish.
• Spread the room temperature marmalade over the bread slices.
• Top with remaining bread slices buttered side down.
• In a bowl whisk together the milk with sugar, vanilla, nutmeg and eggs until well combined then pour over the bread.
• Cover and refrigerate for 8-24 houres.
• When ready to bake set oven to 375 degrees.
• In a small cup or bowl mix together the 1-2 tablespoons sugar with cinnamon and nuts, then sprinkle on top of the bread.
• Bake for about 45-60 minutes or until golden brown and set.
• Let stand for 10 minutes before serving.
• Sprinkle the nuts over the casserole.

BAKED FRENCH TOAST

Steps:

• Cut bread into 1-in.-thick slices. Arrange in a single layer in a greased 13x9-in. baking dish. Lightly beat next 6 ingredients; stir in milk and cream. Pour egg mixture over bread, turning once to coat. Refrigerate, covered, overnight., Preheat oven to 375°. Turn bread again to coat. For topping, combine flour, brown sugar, butter, cinnamon and, if desired, nutmeg. Sprinkle flour mixture over bread., Bake, uncovered, until a knife inserted in center comes out clean and topping is golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Top with blueberries or raspberries; sprinkle with confectioners' sugar.

MARMALADE-STUFFED FRENCH TOAST WITH ORANGE SYRUP

Steps:

• Preheat oven to 300°F. Place baking sheet in oven. Cutting through top crust of each bread slice, make 4-inch-long by 2-inch-deep pocket. Stir cream cheese and marmalade in small bowl. Spoon 1 generous tablespoonful cream cheese mixture into each bread pocket.
• Whisk eggs, milk, vanilla extract, cinnamon and nutmeg in pie plate.
• Dip 4 stuffed bread slices into egg mixture, coating completely. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add dipped bread to skillet. Cook until golden brown, about 2 minutes per side. Transfer French toast to baking sheet in oven. Repeat dipping and cooking with remaining 4 bread slices, egg mixture and 1 tablespoon butter. Serve with Orange Syrup.

BAKED STUFFED ORANGE FRENCH TOAST

Steps:

• Butter a 9x13 baking dish.
• Whisk together eggs, half and half, maple syrup, cinnamon, nutmeg, and vanilla in a medium bowl. Set aside.
• Beat the cream cheese and marmalade until smooth.
• Spread the cream cheese mixture on one slice of bread, and cover with another slice, making sandwiches. Place in baking dish, and continue to assemble sandwiches until the dish is full. (I usually do 1/2 sandwiches as well as whole to fill up the dish).
• Pour egg mixture over the bread slowly, making sure each piece gets some mixture.
• Refrigerate overnight.
• Bake covered @ 350 for 40 minutes. Uncover and bake another 15 minutes, or until browned.
• Enjoy!