Easy Morning French Toast Bake Recipes

FRENCH TOAST BAKE

Steps:

• Arrange bread in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top. , Bake, uncovered, at 400° for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean.

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.

BRUNCH BAKED FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk eggs, milk, and salt together in a bowl; pour into a shallow dish. Soak bread slices in egg mixture until saturated.
• Spread softened butter over the bottom of a 10x15-inch jelly roll pan. Sprinkle brown sugar over the butter. Arrange bread slices onto sugar in a single layer; sprinkle with cinnamon.
• Bake in preheated oven until beginning to firm, 25 to 30 minutes.

EASY MORNING FRENCH TOAST BAKE

Steps:

• Preheat oven to 400.
• Slice the challah bread very thickly.
• Let dry out for 2 hours.
• Mix eggs, cream, oj and zest very well.
• dip both sides of slice of bread in egg mix- get them very wet.
• layer the bread in pan slightly overlapping.
• pour the rest of the egg mixture over the bread.
• cover with foil - let sit at least 1 hour - can sit overnight.
• Bake 45 minutes to 1 hour - depending on how crispy you want the top.
• For the sauce.
• in sauce pan melt butter add syrup cook until it reaches a low simmer - pour over the french toast.

EASY FRENCH TOAST CASSEROLE

Steps:

• Grease a 9x12-inch baking dish.
• Stir 1 cup brown sugar and butter together in a saucepan over medium-low heat until butter melts and sugar dissolves into butter, 2 to 4 minutes. Pour into prepared baking dish and spread a 1 1/2- to 2-inch layer of bread pieces over the top.
• Beat milk, eggs, and vanilla extract together in a bowl; pour milk mixture over bread into the baking dish and move bread as necessary to ensure all bread is absorbing liquid. Sprinkle cinnamon over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 450 degrees F (230 degrees C). Remove and discard plastic wrap from baking dish and sprinkle remaining brown sugar over the top of the bread mixture.
• Bake in the preheated oven until browned and bubbling, about 30 minutes.

EASY FRENCH TOAST CASSEROLE (MAKE AHEAD)

Steps:

• The night before: Grease a 9x13 baking dish. Break up half the bread by tearing or cutting into 1 inch or so cubes.
• Scatter cubed cream cheese over the top.
• Top with the remaining bread, also broken or cut into cubes.
• Sprinkle with the cinnamon and the sugar.
• Pour maple syrup over the top (the real stuff always tastes better!).
• Pour the beaten eggs over the top next.
• Cover with foil and place in the fridge overnight.
• The next day: Preheat oven to 350°F
• Bake uncovered 45-60 minutes, depending on your oven and how mushy you like your french toast.
• Sprinkle with powdered sugar before serving.

SIMPLE BAKED FRENCH TOAST

Steps:

• Butter a 13-by-9-inch glass baking dish.
• Cut twelve 1-inch-thick diagonal slices from bread (reserve ends for another use).
• Generously butter one side of each slice and arrange slices buttered sides up in one layer in buttered dish, squeezing them slightly to fit if necessary.
• Whisk together eggs, milk, and salt in a bowl until well combined, then pour evenly over bread.
• Refrigerate, covered, until bread has absorbed all of custard, at least 1 hour (time may vary depending on bread).
• Put a rack in middle of oven and preheat oven to 425°F
• Bring soaked bread to room temperature.
• Sprinkle bread with sugar.
• Bake until bread is puffed and top is golden, 20 to 25 minutes.
• Serve immediately, with maple syrup.
• Cook's Note:.
• The soaked bread can be refrigerated for up to 24 hours.
• **Cook time does not include refrigeration or bringing the bread back to room temperature before cooking.

FRENCH TOAST BAKE

Steps:

• Slice bread and cut off and discard crusts. Beat milk, eggs, and vanilla together in a bowl until well combined.
• Stir melted butter and brown sugar together until well mixed. Pour into the bottom of a 9x13-inch pan; spread evenly. Layer bread slices over top. Pour milk mixture evenly over bread. Sprinkle with cinnamon. Cover with aluminum foil and chill in the refrigerator, 8 hours to overnight.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
• Bake, covered, for 30 minutes. Remove cover and continue to bake until golden brown and bubbly, about 15 more minutes.
• Remove from the oven and sprinkle with powdered sugar and cinnamon before serving.

FRENCH TOAST CASSEROLE

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. , Cover and bake until a knife inserted in the center comes out clean, 45-50 minutes. Let stand for 5 minutes. Serve with maple syrup if desired.

MAKE-AHEAD FRENCH TOAST BAKE

Steps:

• Spread bread cubes evenly in a greased 9x13-inch pan.
• Mix eggs, milk, sugar, cream, and vanilla together in a bowl. Pour evenly over the bread and and refrigerate, 8 hours to overnight.
• Mix flour, brown sugar, cinnamon, and salt for topping together in a medium bowl. Add butter and cut in with a pastry blender until mixture is crumbly. Refrigerate, 8 hours to overnight.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
• Sprinkle topping over bread-egg mixture and bake in the preheated oven until golden brown and to desired consistency, 45 minutes to 1 hour.