Ovenfrenchtoast Recipes

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.

BEST OVEN BAKED FRENCH TOAST

Steps:

• Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
• Sprinkle brown sugar and cinnamon evenly over melted butter.
• Arrange bread in two layers over brown sugar mixture.
• Beat eggs, milk, and salt in a bowl; pour over bread.
• Cover and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes.

TOTALLY TASTY OVERNIGHT FRENCH TOAST

Steps:

• Whisk the eggs, milk, heavy cream, melted butter, cinnamon and salt in a large bowl.
• Pour 1 cup maple syrup into the bottom of a 9-by-13-inch baking dish. Place the bread slices on top of the maple syrup, shingling them in the pan. Pour the egg mixture on top. Cover tightly with plastic wrap and refrigerate overnight.
• Preheat the oven to 350˚. Uncover the French toast and bake until puffed, golden brown and cooked through, about 1 hour. Let rest for 10 minutes before serving.

PERFECT FRENCH TOAST

Steps:

• Preheat the oven to 350 degrees F. Whisk 4 eggs, 1 1/2 cups half-and-half or milk, 1/2 teaspoon nutmeg, 1 teaspoon vanilla extract, 1 teaspoon sugar and a pinch of salt in a shallow bowl. Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Working in batches, dip 6 thick slices white bread, challah or brioche in the egg mixture and cook in the skillet until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer to a baking sheet and bake until puffed, 8 to 10 minutes. Meanwhile, melt 4 tablespoons butter in the same skillet until browned, about 5 minutes. Drizzle the French toast with the browned butter and maple syrup.

CINNAMON BAKED FRENCH TOAST

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).
• 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 re-sealable 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 or more for a firmer, crisper texture.
• Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

THE BEST FRENCH TOAST

Steps:

• In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

ULTIMATE FRENCH TOAST

Steps:

• Combine eggs, milk and cinnamon; beat well. Dip bread into egg mixture until completely coated.
• Heat a lightly oiled griddle or frying pan over medium high heat. Cook bread slices until they are golden brown on both sides. Serve hot.

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.

OVEN-BAKED FRENCH TOAST

Steps:

• Preheat oven to 375 degrees with rack in the middle of the oven. In a large bowl, beat eggs with a fork. Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined.
• Line 2 rimmed baking sheets with nonstick baking mats. Gently dip brioche, one slice at a time, into egg mixture to coat, placing 6 slices on each baking sheet. Transfer to oven and bake for 12 minutes. Increase oven temperature to broil. Cook until golden brown, 2 to 3 minutes. Repeat with second baking sheet. Serve with butter and sugar or maple syrup.

CLASSIC FRENCH TOAST

Steps:

• Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
• Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.
• Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.

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.

OVERNIGHT FRENCH TOAST

Steps:

• Place bread slices in a generously greased 9x13-inch baking dish, overlapping the slices.
• Place eggs, half-and-half, milk, sugar, cinnamon, nutmeg, and salt in a medium bowl and mix thoroughly with a rotary beater or whisk. Pour mixture over bread, making sure all slices are moistened. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

OVERNIGHT OVEN FRENCH TOAST

Steps:

• Butter a casserole dish (large rectangular one).
• Fill dish with bread slices so dish is covered with bread.
• Mix eggs, milk, half and half, vanilla, nutmeg, and cinnamon.
• Pour mixture over bread slices.
• Refrigerate overnight (must hold overnight).
• Make topping: Mix butter, brown sugar& corn syrup.
• Stir in pecans.
• Spread evenly over bread slices.
• Bake uncovered until puffed and golden about 40 minutes at 350.
• Let stand 5 minutes before serving.

OVERNIGHT OVEN-BAKED FRENCH TOAST

Steps:

• Cut bread loaf into about 10 (3/4-inch-thick) slices.
• Spread butter evenly over one cut side of each bread slice.
• Arrange bread, butter side up, in an ungreased 13- x 9-inch baking dish.
• Whisk together eggs and next 5 ingredients; pour over bread, pressing slices down. Cover and chill 8 hours.
• Remove bread slices from baking dish, and place on two lightly greased baking sheets.
• Bake, uncovered, at 350° for 45 minutes or until golden.

OVEN-BAKED FRENCH TOAST

Steps:

• Lightly grease a 9X13 pan.
• Arrange bread in 2 layers in pan.
• In large bowl, wisk together the remaining ingredients.
• Pour evenly over bread slices, pressing down until some of the liquid is absorbed and bread does not float.
• Bake 350F for 45 minutes, or until center reaches 160F and bread is golden brown.

BAKED FRENCH TOAST

Steps:

• Cut bread into 1-in.-thick slices. Arrange in a single layer in a greased 13x9-in. baking dish. Lightly beat next 6 ingredients; stir in milk and cream. Pour egg mixture over bread, turning once to coat. Refrigerate, covered, overnight., Preheat oven to 375°. Turn bread again to coat. For topping, combine flour, brown sugar, butter, cinnamon and, if desired, nutmeg. Sprinkle flour mixture over bread., Bake, uncovered, until a knife inserted in center comes out clean and topping is golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Top with blueberries or raspberries; sprinkle with confectioners' sugar.