Hummingbird Farms Lavender French Toast Bake Recipes

HUMMINGBIRD FARMS LAVENDER FRENCH TOAST BAKE

Steps:

• In a small saucepan, over med-low heat, warm cream and lavender for 5 minutes or until steaming.
• Remove from heat and let cool while you prepare the remaining ingredients.
• In another small saucepan, over medium heat, combine brown sugar, butter, and maple syrup, stirring until smooth and sugar has dissolved.
• Pour into 13 x 9 inch glass baking dish.
• Arrange bread slices in a single layer on top, pushing the slices tightly together.
• In a big bowl, whisk together eggs, vanilla, cinnamon, nutmeg, and salt.
• Strain cream mixture through a fine sieve into egg mixture, discarding lavender; whisk to combine.
• Pour evenly over bread.
• Cover and refrigerate for at least 6 hours or overnight.
• Preheat oven to 350°; meanwhile, let casserole stand at room temperature for 15 minutes.
• Uncover and bake for 35-40 minutes or until bubbling and golden brown.
• Serve hot, with a sprinkling of powdered sugar and a light drizzle of maple syrup.

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.

OVERNIGHT FRENCH TOAST BAKE

Steps:

• Mix eggs, milk, vanilla, and cinnamon together.
• Place bread slices in a greased 9x13-inch pan. Pour egg mixture over top. Cover and refrigerate, 8 hours to overnight.
• Remove from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
• Cream together brown sugar, butter, and corn syrup; it will be very thick. Spread over the bread, then sprinkle with walnuts.
• Bake in the preheated oven until golden brown, about 1 hour.

BAKED FRENCH TOAST PIONEER WOMAN / REE DRUMMOND

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). Or you can make it and bake it right away---delicious no matter what!
• 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 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-plus or more for a firmer, crisper texture.
• Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.