French Toast Lasagna Recipes

FRENCH TOAST BREAKFAST LASAGNA

Steps:

• In small bowl, combine sugar and sour cream; cover and refrigerate.
• Place 6 slices French toast in bottom of greased 9 x 13 pan.
• Layer ham, 2 cups of cheese and remaining 6 slices of French toast in baking pan.
• Spread pie filling over top; sprinkle granola over apples.
• Bake in preheated 350F oven for 25 minutes.
• Top with remaining 1/2 cup cheddar cheese; bake another 5 minutes until cheese is melted and casserole is hot.
• Serve with sour cream mixture.
• (I have also made this with 1 LB sausage instead of the ham. Another time, when I didn't have the frozen french toast slices, I just made french toast myself and froze it the day before).

FRENCH TOAST LASAGNA

Steps:

• First prepare the french toast. Beat the eggs and milk. Dip bread in mixture until saturated and brown both sides in frying pan. Put to one side.
• Peel, core and thinly sliice apples. Put in bowl and sprinkle slices with sugar, cinnamon and lemon juice.
• Slice cream cheese into "pats" in preparation.
• In a greased 9 inch caserole dish, lay one layer french toast. Feel free to tear the pieces to fit. over this, spread a layer of apples and then dot with cream cheese. Another layer of french toast and then you keep layering until you're satisfied or out of ingredients.
• Top with sprinkling of cereal and bake at 325 degrees for 25 mintues. Serve while warm.

FRENCH TOAST LASAGNA

Steps:

• In a small bowl, combine sour cream and brown sugar; refrigerate until serving. In a greased 13x9-in. baking dish, layer six slices French toast, ham, 1-1/2 cups cheese and remaining French toast. Spread with pie filling and sprinkle with granola. Bake, uncovered, at 350° for 25 minutes. Top with remaining cheese. Bake 5 minutes longer or until cheese is melted. Serve with sour cream mixture.

LEMON-VANILLA FRENCH TOAST

Steps:

• Combine half-and-half, egg whites, confectioners' sugar, brown sugar, vanilla, lemon extract, and salt in a bowl; whip together with a whisk or electric whisk until well blended, about 30 seconds. Pour mixture into a large, flat container.
• Put one bread slice in the container and flip so it is coated on both sides, almost saturated.
• Melt 1 tablespoon butter in a frying pan over medium heat until sizzling. Add soaked bread slice to the pan; you can do more than one depending on the size of the pan. Fry until medium brown and edges are crispy, about 1 1/2 minutes per side. Continue cooking in batches, dipping bread and frying, and adding butter as necessary.
• Serve French toast with maple syrup and add whipped cream on top.

FRENCH-STYLE LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine ground beef, onion, green bell pepper, and minced garlic in a large skillet over medium heat; cook and stir until beef is no longer pink, 5 to 8 minutes.
• Melt butter in a saucepan over medium-low heat. Stir in flour; cook for 1 minute. Pour in milk and heavy cream. Cook, stirring frequently, until sauce thickens, about 5 minutes.
• Spread 1/4 of the tomato sauce in the bottom of a 9x13-inch baking dish. Cover with 3 lasagna noodles. Spoon 1/3 of the beef mixture over the noodles. Spread 1/4 of the tomato sauce and 1/3 of the white sauce over the beef mixture. Sprinkle Parmesan cheese, salt, pepper, herbes de Provence, and garlic powder on top. Cover with 1/3 of the Swiss cheese and mozzarella cheese.
• Repeat layers twice, starting with noodles and ending with cheeses.
• Bake lasagna in the preheated oven until top is deeply browned, 30 to 45 minutes.

FRENCH LASAGNE

Steps:

• In a medium saucepan, combine milk and garlic, and place over high heat until almost at boiling point. Remove from heat and allow to rest for 15 to 20 minutes. Discard garlic, and drizzle eggs into milk while whisking vigorously. Set aside.
• Place bottoms of croissants, cut side up, into a baking dish large enough to hold them snugly in a single layer. (A 10 x 13-inch dish works well.) On each croissant half, arrange a slice of ham and a slice of mozzarella. Top with remaining croissant halves, cut side down.
• Sprinkle about 2/3 of cheddar on croissants, and pour milk mixture over everything. Press croissants down with a fork so they are almost covered by milk, repeating once or twice until tops absorb some of liquid. Set aside for 20 minutes; meanwhile, heat oven to 325 degrees.
• Sprinkle remaining cheddar over croissants. Bake until puffy, golden and set, about 30 minutes. Serve immediately.

TOMATO-FRENCH BREAD LASAGNA

Steps:

• In a skillet, cook beef, onion, celery and garlic over medium heat until beef is no longer pink; drain and set aside. Toast bread; line the bottom of an ungreased 13x9-in. baking dish with 10 slices. Top with half of the meat mixture and half of the tomatoes. , Combine seasonings; sprinkle half over tomatoes. Drizzle with 1 teaspoon oil. Crumble remaining bread over top. Repeat layers of meat, tomatoes, seasonings and oil. , In a saucepan over medium heat, melt the butter; stir in flour until smooth. Gradually stir in milk; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in Parmesan. Pour over casserole. Top with mozzarella. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and cheese is golden brown.

FRENCH TOAST CASSEROLE

Steps:

• Butter bottom only of 13x9-inch (3-quart) glass baking dish. Place bread slices in 2 rows, overlapping each other on an angle, in baking dish.
• In large bowl, beat eggs, milk, half-and-half, brown sugar, salt, 1/4 teaspoon cinnamon, the nutmeg and vanilla until thoroughly combined. Carefully pour mixture over slices, making sure each slice is completely coated. Cover baking dish with foil or plastic wrap; refrigerate 8 hours or overnight.
• At serving time, heat oven to 350°F. Uncover baking dish; sprinkle butter, granulated sugar, 2 teaspoons cinnamon and the pecans over bread.
• Bake 40 minutes or until golden brown. Serve with maple syrup.