CINNAMON BAKED FRENCH TOAST
Steps:
- Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
- In a medium sized bowl, mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.
- In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
- When you're ready to bake the casserole, preheat oven to 350° F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
- Scoop out individual portions. Top with butter and drizzle with maple syrup.
CINNAMON TOAST
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Smush the softened butter with a fork. Dump in the sugar, cinnamon and vanilla. Stir to completely combine. Spread the mixture on the bread slices, completely covering the surfaces all the way to the edges.
- Place the bread on a baking sheet and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch so it doesn't burn!
- Cut the slices into halves diagonally and serve.
CINNAMON TOAST, THE PIONEER WOMAN WAY RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Smush softened butter with a fork. Dump in sugar, cinnamon, vanilla and nutmeg, if using. Stir to completely combine. Spread on slices of bread, completely covering the surface all the way to the edges. Place toast on a cookie sheet. Place cookies sheet into the oven and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch so it won't burn! Remove from oven and cut slices into halves diagonally. UPDATE: I have found that using my toaster oven is a faster/easier way, when making this for two people. I toast the bread, until just before it's golden brown. I then slather on the cinnamon-butter and turn the toaster oven to "broil". Watch is, carefully, and remove just as the topping begins to bubble. This way, I don't have "soggy bread syndrome" on the bottom. Works great!
CINNAMON TOAST
Yummy cinnamon toast makes a great breakfast meal or a snack!
Provided by Melodi
Categories Desserts
Time 7m
Yield 2
Number Of Ingredients 4
Steps:
- Use a toaster to toast the bread to desired darkness. Spread butter or margarine onto one side of each slice. In a cup or small bowl, stir together the sugar and cinnamon; sprinkle generously over hot buttered toast.
Nutrition Facts : Calories 153.6 calories, Carbohydrate 26.1 g, Cholesterol 10.8 mg, Fat 4.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 2.8 g, Sodium 199.2 mg, Sugar 13.6 g
BAKED FRENCH TOAST PIONEER WOMAN / REE DRUMMOND
Another winner by Pioneer Woman Ree Drummond. She hits breakfast out of the park with this french toast bake. You can make it ahead and pop it in the next day for Christmas, holidays, parties, sleepovers, brunches, etc. It is kid friendly and easy to make. It is caloric but in moderation it can be a delicious treat. Enjoy! ChefDLH
Provided by ChefDLH
Categories Breakfast
Time 1h15m
Yield 1 portion, 6-8 serving(s)
Number Of Ingredients 17
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). Or you can make it and bake it right away---delicious no matter what!
- 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 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-plus or more for a firmer, crisper texture.
- Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.
Nutrition Facts : Calories 1097.5, Fat 34.9, SaturatedFat 18.8, Cholesterol 324, Sodium 1255.7, Carbohydrate 162.8, Fiber 4.6, Sugar 61.5, Protein 32.7
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