New Orleans French Toast Casserole Recipes

NEW ORLEANS FRENCH TOAST CASSEROLE

Steps:

• In a saucepan, combine the corn syrup, brown sugar, and butter.
• Cook until butter is melted and the mixture is bubbly.
• Pour the mixture into a 9x13-inch pan.
• Arrange the bread in the pan, making 2 layers.
• In a large bowl, combine eggs, milk, and vanilla.
• Pour the mixture over the bread. (Can be refigerated over night if desired).
• Bake at 350 degrees for 45 minutes.
• Lift edges of the bread with a spatula, and invert onto a serving plate.
• Spoon the sour cream over the toast, and alternate kiwi and strawberries on top.
• Serve immediately.
• I used strawberries only.

BAKED FRENCH TOAST, NEW ORLEANS STYLE

Steps:

• Spray a 12 x 8 inch casserole or baking dish with nonstick spray or lightly grease with butter.
• Arrange slices of bread across bottom of dish, completely covering bottom (squeeze in more if the bottom shows).
• In a mixing bowl, combine eggs, half and half, sugar and nutmeg; beat well.
• Pour evenly over the bread, then cover dish with plastic wrap and refrigerate overnight.
• Before baking, preheat oven to 375 degrees F.
• Uncover, and bake in preheated oven for 20-25 minutes or until puffed and golden brown.
• Meanwhile, prepare sauce, by melting butter in a skillet over medium heat.
• Add the pears, and cook 2 minutes or until tender, stirring occasionally.
• In a small bowl, combine water and cornstarch, blending well; add honey and cornstarch to the pears and cook 2 minutes, stirring, or until mixture thickens and is bubbly.
• Serve sauce over 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.