Orange Ginger Maple Syrup Barefoot Contessa Baked French Toast Casserole Recipes

ORANGE-GINGER MAPLE SYRUP BAREFOOT CONTESSA BAKED FRENCH TOAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees, and put an oven pan filled with water in the bottom to make some steam.
• Grate the orange and save the peels for now. Remove as much of the white outer sections of the orange as possible since they are quite bitter.
• Cut it to small even cubes. Caramelize them in a frying pan with butter and brown sugar and milk for 10 minutes on medium heat.
• Take a casserole or oven pan, and put the bread or brioche slices in it side by side.
• Whisk the 8 eggs and blend with the ginger, orange peel, vanilla extract, ground cinnamon.
• Spread a thick layer of orange marmalade on each slice of bread, and pour all the ingredients over the slices of bread slowly, making sure it gets everywhere.
• Cover the pan with foil. Place it in the preheated, steamed oven and bake it for 60 minutes. Don't open the oven for the first 45 minutes.
• A fine, fluffy egg layer will embrace your tasty bread, thus making a fantastic pudding-like but crunchy texture. You can serve it hot or cold and with maple syrup as you wish. I love to have a glass of cold milk on the side as well.

BAKED FRENCH TOAST CASSEROLE WITH MAPLE SYRUP

Steps:

• Slice French bread into 20 slices, 1 inch thick.
• Arrange slices in a generously buttered 9x13-inch baking dish in 2 rows, overlapping slices.
• In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with wire whisk until well blended.
• Pour mixture over bread slices, making sure all are covered evenly with egg mixture.
• Spoon some of the mixture in between the slices.
• Cover with foil and refrigerate overnight.
• The next morning, preheat oven to 350°F.
• Spread praline topping evenly over bread and bake for 40 minutes, until puffed up and lightly golden brown.
• Serve with maple syrup.