Overnight Baked Blue Raspberry French Toast Recipe 455

OVERNIGHT RASPBERRY CREAM CHEESE FRENCH TOAST BAKE

Steps:

• Spray a 9"x9" baking dish with non-stick cooking spray, set aside.
• Add half of your challah to bottom of pan and sprinkle with raspberries (reserving a few for topping) and cream cheese.
• Top with remaining bread and press down.
• In bowl mix together your eggs, cream, honey, cinnamon and sugar and pour over top of your bake until covered.
• Cover with tin foil, pressing down again to smoosh everything together.
• Refrigerate overnight.
• Remove from refrigerator abut 30 minutes before baking.
• Preheat your oven to 350 and place covered bake in and bake for 30 minutes then remove tin foil and bake for another 30 minutes until tops turn golden and center is set.
• Remove from oven and let cool slightly and sprinkle with powdered sugar and serve with syrup.

OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Mix cream cheese, confectioners' sugar, 2 tablespoon milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries.
• Cover the bottom of a 10x14-inch baking dish with 1 layer bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes.
• Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover dish tightly with aluminum foil and refrigerate, 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 45 minutes. Remove foil and continue baking until center is set, about 30 minutes.

BAKED RASPBERRY FRENCH TOAST

Steps:

• The night before: Grease two 8 ounce ramekins.
• Line with half the bread cubes.
• Cover with raspberries and cream cheese.
• Top with remaining bread cubes.
• Beat together eggs, milk and the 1 Tablespoon maple syrup.
• Pour egg mixture over bread mixture.
• Cover and place in fridge overnight.
• In the morning bake at 350 for 25-30 minutes. Until toothpick inserted in center comes out clean.
• While ramekins are baking, mix together the raspberry preserves and remaining maple syrup. Heat over low heat until preserves are melted. You may want to adjust these quantities depending on how much raspberry flavor you want in the syrup.
• Remove french toast from ramekins.
• Drizzle syrup over french toast.
• Garnish with a sprig of mint.

RASPBERRY BAKED FRENCH TOAST

Steps:

• Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
• Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
• Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.

OVERNIGHT BAKED BLUE-RASPBERRY FRENCH TOAST RECIPE - (4.5/5)

Steps:

• Lightly grease a 9x13 baking dish. Arrange half the bread cubes in the dish. Sprinkle cinnamon over the bread. Top with the cream cheese cubes. Distribute the berries evenly over the bread and cream cheese. Top with remaining bread cubes. In a large mixing bowl, mix the eggs, milk, half & half, vanilla and maple syrup. Pour evenly over the bread cubes. Sprinkle with cinnamon. Take a spatula and lightly press the down on the bread cubes so that the top gets some of the eggs mixture. Cover with plastic wrap and refrigerate overnight. Remove from the refrigerator 30-45 minutes before baking. Bake in a preheated 350* oven covered with aluminum foil for 30 minutes, then remove the aluminum foil and bake for an additional 30 minutes. Or until center is firm and is golden brown. **While the above is cooking you want to make the blueberry sauce to go on top... Trust me you don't want to NOT! In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries, butter, dash of cinnamon and a splash of lemon juice. Reduce heat, and simmer 10 minutes, until the blueberries burst. Pour over the baked blue-raspberry French toast. (this can be made ahead of time as it warms up nicely and enhances in flavor anyway)

BAKED FRENCH TOAST WITH RASPBERRY SAUCE

Steps:

• In a 9-by-13-inch baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt.
• Arrange bread in dish in a single layer; let soak 15 minutes. Turn bread over; cover, and refrigerate until most of the liquid is absorbed, at least 30 minutes and up to overnight.
• Preheat oven to 350 degrees. Brush a rimmed baking sheet with butter. With a spatula, carefully transfer soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25 to 30 minutes.
• Meanwhile, in a medium bowl, combine raspberries and remaining 1/4 cup sugar, mashing lightly with a fork.
• Remove French toast from baking sheet with a thin metal spatula; serve with raspberry sauce and, if desired, sausage.

PAULA DEEN'S BAKED FRENCH TOAST CASSEROLE-RASBERRY SYRUP

Steps:

• Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9X13 casserole dish in 2 rows, overlapping the slices.
• In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
• The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.
• Praline Topping:.
• Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.
• Raspberry Syrup:.
• Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

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.