Cinnamon Swirl French Toast Casserole Recipe 445

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CINNAMON SWIRL FRENCH TOAST CASSEROLE



Cinnamon Swirl French Toast Casserole image

This warm, sweet cinnamon roll casserole is a great twist on French toast, kind of like a French toast casserole and custard mixed. We have it every Christmas morning. Serve with whipped cream and either blackberry or strawberry preserves.

Provided by amber

Categories     Main Dish Recipes     Casserole Recipes

Time 9h5m

Yield 8

Number Of Ingredients 7

1 stick butter, or as needed
1 (16 ounce) loaf cinnamon swirl bread (such as Pepperidge Farm®)
1 ½ cups milk
¼ cup white sugar
4 eggs
1 teaspoon vanilla extract
teaspoon salt

Steps:

  • Butter 6 slices of cinnamon swirl bread; place butter-side down into a casserole dish. Butter 6 more slices of bread and place butter-side down on top of other slices.
  • Mix milk, sugar, eggs, vanilla extract, and salt together in a bowl and pour over bread. Let sit for 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place casserole dish inside a larger pan; pour water into the outside pan, making sure not to get water into the casserole.
  • Bake in the preheated oven until a knife inserted into the center comes out mostly clean, about 50 minutes.

Nutrition Facts : Calories 368.3 calories, Carbohydrate 37 g, Cholesterol 127.2 mg, Fat 20 g, Fiber 4 g, Protein 10.9 g, SaturatedFat 9.7 g, Sodium 368.4 mg, Sugar 16.8 g

CINNAMON SWIRL FRENCH TOAST CASSEROLE RECIPE - (4.4/5)



Cinnamon Swirl French Toast Casserole Recipe - (4.4/5) image

Provided by gstark

Number Of Ingredients 16

CANDIED PECANS:
6 cups cubed cinnamon swirl bread
7 large eggs
2 1/2 cups whole milk
1 cup heavy cream
1/4 cup granulated sugar
1/4 cup maple syrup
2 teaspoons real vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup dates, chopped
3 teaspoons butter, cut into bits
3/4 cup candied pecans, coarsely chopped
2 Teaspoons melted butter
2 Teaspoons brown sugar
1 cup pecans, chopped

Steps:

  • Coat the inside of your Crock-Pot® slow cooker with cooking spray Spread the bread cubes on a baking sheet and crisp in a 275°F oven for 20 minutes, or until slightly dry and hard. Spread bread over the base of your Crock-Pot® slow cooker. While the bread is baking whisk the eggs, milk, cream, sugar, syrup, vanilla, cinnamon, and nutmeg together. Pour mixture over bread and press lightly to make sure all the bread is submerged. Sprinkle on the dates and pecans (recipe below), and finally the cut up pieces of butter and cook on high for 3 to 4 Hours. Garnish with powdered sugar and syrup - enjoy!

CINNAMON BAKED FRENCH TOAST



Cinnamon Baked French Toast image

Ree Drummond's cinnamon baked French toast from Food Network is topped with cinnamon, nutmeg and bright blueberries.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 13h

Yield 12 servings

Number Of Ingredients 16

Butter, for greasing
1 loaf crusty sourdough or French bread
8 whole eggs
2 cups whole milk
1/2 cup whipping (heavy) cream
1/2 cup granulated sugar
1/2 cup brown sugar
2 tablespoons vanilla extract
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
Freshly grated nutmeg
1 stick cold butter, cut into pieces, plus more for serving
Warm pancake syrup, for serving
1 cup fresh blueberries, for serving

Steps:

  • For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
  • For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
  • When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
  • Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

CINNAMON SWIRL FRENCH TOAST CASSEROLE RECIPE



Cinnamon Swirl French Toast Casserole Recipe image

Provided by charlotteh371

Number Of Ingredients 13

6 eggs
2 c. milk
1 c. heavy cream
2 tsp. vanilla extract
2 tbsp. sugar
kosher salt
1 (16-oz.) loaf Cinnamon Swirl Bread
1/2 c. flour
1/3 c. firmly packed brown sugar
1 tsp. ground cinnamon
1 Stick cold butter, cut into cubes
Powdered sugar, for dusting
Maple syrup, for serving

Steps:

  • DIRECTIONS Butter a 9"-x-13" casserole dish and arrange bread slices in an overlapping layer. In a large bowl, whisk eggs, milk, heavy cream, vanilla, sugar and salt until combined. Pour mixture over bread and press bread down, making sure all pieces are submerged in egg mixture. Cover baking dish with aluminum foil and transfer to the refrigerator to sit until ready to bake (up to overnight.) When ready to bake, preheat oven to 350 degrees F. Meanwhile, use a pastry cutter or your hands to combine flour, brown sugar, cinnamon and butter to make a streusel. Sprinkle streusel over the bread. Transfer dish to oven and bake, covered, until cooked through, about 45 minutes. Dust with powdered sugar and serve with maple syrup.

CINNAMON ROLL FRENCH TOAST CASSEROLE



Cinnamon Roll French Toast Casserole image

This cinnamon roll French toast is the best ever.

Provided by finneganm1

Categories     100+ Everyday Cooking Recipes

Time 40m

Yield 8

Number Of Ingredients 7

1 (12.4 ounce) can refrigerated cinnamon rolls with icing (such as Pillsbury® Refrigerated Cinnamon Rolls with Icing)
1 tablespoon unsalted butter, melted
3 large eggs
¼ cup milk
1 teaspoon vanilla extract
1 teaspoon maple extract
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with melted butter.
  • Cut each cinnamon roll into 8 pieces and put into the prepared pan.
  • Mix eggs, milk, vanilla extract, maple extract, and cinnamon together in a bowl and pour over the rolls.
  • Bake in the preheated oven until golden and set, 23 to 30 minutes. Cover with packaged icing and serve.

Nutrition Facts : Calories 196.9 calories, Carbohydrate 23.8 g, Cholesterol 74.2 mg, Fat 8.5 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 3.1 g, Sodium 369.3 mg, Sugar 10.6 g

CINNAMON FRENCH TOAST CASSEROLE



Cinnamon French Toast Casserole image

This recipes is from a column in the (Raleigh NC) News & Observer by Beverly Mills & Alicia Ross of Desperation Dinners and was suggested to be served for Grandparents' Day (Sept 10th). I haven't made it yet but will try it next weekend when the grandbabies are here. The oldest likes to "help" me cook and I think this would be a good recipe to do w/ her.

Provided by Impera_Magna

Categories     Breakfast

Time 10h30m

Yield 8 serving(s)

Number Of Ingredients 9

1 (1 lb) cinnamon-swirl bread (*, for appx 16 cups cubed)
6 large eggs
1 1/2 cups half-and-half
1 1/2 cups reduced-fat milk
1 teaspoon vanilla
5 tablespoons butter or 5 tablespoons margarine
3/4 cup chopped walnuts (3 oz) or 3/4 cup pecans (3 oz)
maple syrup, for serving
sliced fresh berries, for serving (optional)

Steps:

  • Spray a 9x13" baking dish or glass pan that is safe to go into a hot oven when its cold (such as pyrex or corningware).
  • Cut bread into bite-sized cubes; place 1 1/2 c of cubes into quart sized ziploc bag and remaining cubes into baking dish. Set aside.
  • Whisk eggs well in a 2qt bowl; whisk in half-and-half, milk, and vanilla and pour over bread cubes in casserole dish.
  • Press the bread cubes down into the egg mixture to make sure they are all moistened.
  • Cover and refrigerate for at least 8 hours up to 24 hours.
  • When ready to bake, preheat oven to 375*.
  • Place butter in a microwave-safe dish; cover with a paper towel and nuke for 30-45 seconds until almost melted. Remove and stir until completely melted.
  • Add nuts to bag of reserved bread cubes, then pour melted butter into bag. Seal and shake until the bread and nuts are coated w/ butter.
  • Uncover the casserole dish and press the bread cubes down w/ the back of a spoon to remoisten.
  • Scatter the bread cubes/nut mixture over the top, using a spoon to evenly distribute.
  • Bake, uncovered, for 45-50 minutes until lightly browned on top and puffed. (Baking time will vary depending on how cold the dish is.).
  • Let casserole sit for 5-10 minutes before serving. The casserole will settle and deflate a bit as it stands.
  • To serve:.
  • Cut into squares, place on individual plates, and pass maple syrup to drizzle on top. Serve with sliced strawberries or other berries or a mixture of berries, if desired.
  • *NOTE: Pepperidge Farm Cinnamon-Swirl bread with or without raisins works well in this recipe.

CINNAMON SWIRL FRENCH TOAST



Cinnamon Swirl French Toast image

Time 10m

Number Of Ingredients 9

1/4 cup flour
1 cup milk
pinch of salt
3 eggs
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 Tablespoon white sugar
1 loaf of cinnamon roll bread cut into medium to thick slices
Butter

Steps:

  • In a medium bowl whisk flour & milk together. Add salt, eggs, cinnamon, vanilla and white sugar. Mix well. Heat up a griddle or frying pan on medium heat with 2 tablespoons of butter, allow butter to melt. Whisk batter again to evenly distribute cinnamon and then dip bread into mixture and put in hot pan. Whisk batter between each dip as cinnamon will float to top. Cook french toast on each side until cooked through and golden. (approx. 2 minutes each side). Add more butter between batches to ensure pan stays well coated. Serve immediately.

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