Overnight Marmalade French Toast Casserole Recipes

OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Pour melted butter into an 11x15-inch baking dish. Sprinkle brown sugar and cinnamon over the butter and top with bread slices, making sure slices are placed close together.
• Mix milk, eggs, and vanilla extract in a bowl until thoroughly combined; pour over bread in the baking dish. Cover with aluminum foil and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place the covered casserole in the preheated oven and bake for 30 minutes. Uncover, and bake until puffed and lightly golden, about 15 minutes more.

OVERNIGHT MARMALADE FRENCH TOAST BRUNCH CASSEROLE

Steps:

• Butter a 13 x 9-inch baking dish.
• Spread softened butter lightly over each slice of bread.
• Arrange 12 bread slices buttered side down overlapping slightly in the baking dish.
• Spread the room temperature marmalade over the bread slices.
• Top with remaining bread slices buttered side down.
• In a bowl whisk together the milk with sugar, vanilla, nutmeg and eggs until well combined then pour over the bread.
• Cover and refrigerate for 8-24 houres.
• When ready to bake set oven to 375 degrees.
• In a small cup or bowl mix together the 1-2 tablespoons sugar with cinnamon and nuts, then sprinkle on top of the bread.
• Bake for about 45-60 minutes or until golden brown and set.
• Let stand for 10 minutes before serving.
• Sprinkle the nuts over the casserole.

FRENCH TOAST CASSEROLE

Steps:

• Lightly grease a 9x9" pan.
• Cut or tear bread into 1" cubes and place in pan -- it will be full and that's okay!
• In a medium bowl, whisk together eggs, milk, maple syrup, cinnamon and vanilla. Pour over bread in pan, doing your best to evenly distribute the mixture over the bread.
• Using a spatula, press the bread down into the liquid the best you can.
• Cinnamon Sugar: In a small bowl, combine sugar and cinnamon. Sprinkle over bread.
• Cover and refrigerate at least 2 hours or overnight.
• Cover (with foil or a lid) and bake at 350 degrees F for 40 minutes. Remove cover and bake another 15-20 minutes until set in the middle and top is slightly crispy.
• Glaze: stir together powdered sugar and milk and drizzle over French toast, or serve with syrup, fruit, whipped cream or yogurt as desired.

RAISIN BREAD FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8-inch baking pan.
• Pour bread cubes into the prepared pan.
• Beat milk, eggs, sugar, and vanilla extract together in a bowl until evenly mixed; pour mixture over bread cubes. Arrange butter chunks atop bread mixture. Set aside for bread to absorb liquid, about 10 minutes. Sprinkle with cinnamon.
• Bake in the preheated oven until top is golden, 45 to 50 minutes.

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.

OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Melt margarine in a 9 x 13 baking pan.
• Put 6 slices of bread in bottom of pan.
• In a bowl mix 1 cup brown sugar with 1 tsp cinnamon.
• Sprinkle 1/2 of this sugar mixture over bread.
• Add another layer of 6 slices of bread.
• In a bowl, whisk eggs with milk until well blended.
• Pour over bread layers.
• Sprinkle with remaining sugar mixture.
• Cover and refrigerate overnight.
• Bake covered at 350F 30 minutes.
• Uncover and continue baking 15 minutes or until set and browned.

BAKED OVERNIGHT FRENCH TOAST CASSEROLE WITH PRALINE TOPPING

Steps:

• Grease a 9x13-inch baking pan and arrange bread slices in a row.
• Combine eggs, half-and-half, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt in a large bowl. Beat using an electric mixer until blended. Pour mixture over bread slices, making sure all are evenly covered. Cover baking dish with aluminum foil and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine butter, brown sugar, chopped pecans, corn syrup, cinnamon, and nutmeg in a bowl. Spread praline topping over bread mixture.
• Bake in the preheated oven until puffed and lightly golden, about 40 minutes.

OVERNIGHT APPLE CINNAMON FRENCH TOAST

Steps:

• Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar and cinnamon.
• Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Layer the bread slices on top of the filling, pressing down as you go. In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.
• In the morning, preheat oven to 350 degrees F (175 degrees C).
• Place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top. Serve hot.

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.