Boozy Baked French Toast Recipes

BOOZY CARAMEL FRENCH TOAST CASSEROLE

Steps:

• Grease a 9 x 13-inch baking dish with butter.
• In a small saucepan over medium heat, melt the butter with the brown sugar, corn syrup, and one tablespoon of water, stirring with a whisk until smooth. Pour into the prepared pan.
• Slice off the crusts from the brioche (it doesn't need to be perfect). Cut the bread into 1½-in thick slices. Arrange the bread slices on top of caramel, making sure the entire base of the pan is covered.
• In a medium bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier, orange zest and salt until well combined. Pour evenly over bread. Cover with plastic wrap and chill at least 20 minutes or overnight.
• Preheat the oven to 350°F and set an oven rack in the middle position.
• Bake, uncovered, in the middle of the oven until puffed and golden, 40-50 minutes. Let cool a few minutes (it will deflate), then serve immediately. The caramel base hardens up as it cools, so it's important to serve hot.

CHEF

Steps:

• 1 Take a large baking dish and cover the bottom and sides with butter. 2 Slice a loaf of french bread into toast width and layer the bread into the dish. 3 Crack four eggs in a large mixing bowl and whisk them until smooth. Pour in a cup of sugar, mix, and then add a cup of Irish liqueur. 4 Add the salt, vanilla, and finally the milk, making sure to mix as you pour. 5 Pour the mixture over the bread evenly and then add a generous amount of cinnamon sugar onto the bread. 6 Bake the french toast at 350 degrees for about thirty minutes or until the bread is golden brown.

EASY OVEN-BAKED FRENCH TOAST

Steps:

• Adjust oven racks, one on lowest position and the other in the middle position.
• Preheat oven to 425.
• Grease 2 cookie sheets with 2 Tbsp.
• of the above butter.
• Beat eggs, milk, powdered sugar, vanilla and cinnamon.
• Dip bread in the egg mixture and place on cookie sheets.
• Cut remaining butter into pieces and scatter over bread.
• Place on racks, bake for 7 minutes, switch cookie sheets and continue to bake for 8 minutes.
• Sprinkle with a bit of powdered sugar when done.

BLINTZ BAKED FRENCH TOAST

Steps:

• Pour butter in a 9-by-13-inch baking dish. Arrange 6 slices of bread on top, overlapping slightly. Combine brown sugar, cinnamon, nutmeg, and cardamom; sprinkle half of mixture over bread. Top with remaining slices of bread, overlapping slightly. In a large bowl, whisk together eggs, milk, ricotta, salt, vanilla, and lemon zest; pour over bread. Sprinkle with remaining brown-sugar mixture. Cover and refrigerate overnight.
• Preheat oven to 350 degrees.
• Bake, covered with parchment-lined foil, 30 minutes. Uncover; continue baking until browned, 15 minutes more. Top with blueberries and confectioners' sugar; serve.

CRISPY BAKED FRENCH TOAST

Steps:

• Beat eggs together with milk, sugar and Vanilla extract in shallow bowl until well blended. Place panko in pie pan or shallow dish. Dip each bread slice into egg mixture, thoroughly coating both sides; then coat both sides of bread slices with bread crumbs. Place on large wire rack.
• Add butter and oil into 17-1/4 x 11-1/2-inch jellyroll pan. Place pan in 400 degrees F. oven 1 to 2 minutes, or until butter melts. Remove pan from oven.
• Place bread slices into pan, in single layer, turning over once to coat both sides of bread slices with butter mixture.
• Return to oven and bake 15 minutes. Turn bread slices over and bake 10 minutes longer, or until golden brown.
• Serve with butter and maple 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.

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.

BOOZY FRENCH TOAST CUPS

Steps:

• In large glass baking dish, beat eggs, milk, amaretto, vanilla and almond extract with whisk until well blended. Add bread slices; turn to coat. Cover with plastic wrap. Refrigerate at least 30 minutes or overnight for bread to absorb egg mixture.
• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. Layer bread slices in muffin cups, sprinkling cinnamon between and on top of slices. Sprinkle with almonds.
• Bake 15 to 17 minutes or until French toast cups are puffy. Serve with syrup and strawberries.

BOOZY BAKED FRENCH TOAST

Steps:

• 1. Generously grease a 9×13-inch baking dish with salted (my choice) or unsalted butter. 2. Arrange bread in two tightly-packed layers in the pan. I always cut one slice into smaller pieces to fill in gaps, especially when using braided Challah. If using a thinner-sliced bread, you might wish for more layers, though I find that over three, even baking can be difficult. If you are using any fillings of fruit or nuts, this is the time to get them between the layers or sprinkled atop. 3. Whisk milk, eggs, sugar, salt and booze or flavorings of your choice and pour over the bread. Sprinkle with cinnamon and sugar. 4. Wrap tightly with plastic wrap and refrigerate overnight. The bread will absorb all of the milk custard while you sleep. 5. Bake at 425 for 30 minutes, or until puffed and golden. This will take longer if you have additional layers. 6. Cut into generous squares and serve with maple syrup, fresh fruit, powdered sugar or all of the above.

GRAND MARNIER FRENCH TOAST

Steps:

• Whisk first 6 ingredients to blend in medium bowl. Dip each bread slice into egg mixture and arrange in 13x9x2-inch glass baking dish. Pour remaining egg mixture evenly over bread. Let stand until egg mixture is absorbed, at least 20 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Place baking sheet in oven and preheat to 350&F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 4 bread slices to skillet and saut&until cooked through and brown, about 3 minutes per side. Place on baking sheet in oven to keep warm. Repeat cooking with remaining 2 tablespoons butter and 4 bread slices. Transfer French toast to 4 plates. Sift powdered sugar over. Serve with maple syrup.