Pear And Almond French Toast Casserole Recipes
FRENCH TOAST WITH PEARS, BRIE, AND CINNAMON
A delicious twist on french toast that can be made-ahead and chilled for up to 24 hours. Great for brunch, holidays, and special occasions.
Provided by akgrown
Categories Breakfast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Grease a 9x13 baking dish; set aside. In a large skillet cook pears, brown sugar, and rosemary in 2 T butter over medium heat for 4-5 mins or until pears are tender.
- Arrange 7 or 8 bread slices in a single layer in prepared dish. Spoon pear mixture and arrange Brie on bread slices. Top each stack with a bread slice. Brush bread with melted butter.
- Combine sugar and cinnamon. Sprinkle evenly over bread. In a medium bowl whisk together milk, eggs, vanilla, and salt. Slowly pour over bread slices. Cover and chill for 1-24 hours.
- Preheat oven to 375°F Bake, uncovered, for 40-45 mins or until edges are puffed and golden. Let stand for 10 minutes. Serve warm with maple syrup, berries, and honey, or cranberry conserve.
Nutrition Facts : Calories 601.7, Fat 21.7, SaturatedFat 11.6, Cholesterol 133.6, Sodium 1039.8, Carbohydrate 80.1, Fiber 5.5, Sugar 14.9, Protein 20.9
PEAR-AND-RASPBERRY BAKED FRENCH TOAST
Go for brioche or challah in this make-ahead French toast casserole that's a crowd-pleasing brunch dish. Both breads are egg-based and offer a nice custardy texture.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h40m
Number Of Ingredients 9
Steps:
- Arrange bread, pears, and raspberries evenly in overlapping layers in a 2 1/2-to-3-quart baking dish. In a large bowl, whisk together 1/2 cup sugar, 1 teaspoon cinnamon, and salt. Add eggs, milk, and vanilla; whisk to thoroughly combine. Pour egg mixture evenly over bread and fruits; press with palms to fully submerge. Cover and let stand at room temperature 1 hour, or refrigerate up to 1 day.
- Preheat oven to 350 degrees. Stir together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle evenly over top of bread and fruits. Bake until puffed, golden brown on top, and set, 55 to 65 minutes (if browning too quickly, tent with foil). Let stand 10 minutes before serving.
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- Melt the butter and brown sugar in a saucepan over medium heat. Add the water and continue heating until bubbly. Remove from heat and pour into a well-greased 9?x13? baking pan, making sure to spread it evenly. Arrange the pears on top of the brown sugar mixture. Sprinkle the bread evenly over the pears, then sprinkle with the chopped nuts. Beat the eggs, milk and vanilla together and pour evenly over the entire mixture.* Cover and refrigerate overnight.
- Preheat the oven to 350F. Bake uncovered for 40 minutes or until it becomes puffy and the eggs are no longer runny. Serve with powdered sugar or maple syrup.
- *I like to press the bread down with my hands or a spatula once I have poured the egg mixture on top to make sure the bread all gets soaked with the liquid.
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