Portuguese Bread French Toast Casserole Recipe 415

RABANADAS (PORTUGUESE FRENCH TOAST)

Steps:

• In a small bowl, mix sugar and cinnamon until blended. In a large shallow dish, whisk eggs and milk. Dip both sides of bread in egg mixture, soaking lightly. , In an electric skillet, heat 1 in. of oil to 350°. Working with a few slices at a time, remove bread from egg mixture, allowing excess to drain, and fry 2-3 minutes on each side or until golden brown. Drain on paper towels., Dip warm rabanadas in cinnamon-sugar to coat all sides. Serve warm or at room temperature.

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.

PORTUGUESE BREAD FRENCH TOAST CASSEROLE RECIPE - (4.1/5)

Steps:

• Slice sweet bread into about 20 slices, 1" thick. Liberally spray a 9" x 13" baking dish with cooking spray and arrange bread slices 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 they're evenly covered (get the mixture in between the slices with a spoon). Cover and refrigerate overnight. The next morning, preheat oven to 350º F. Combine all the ingredients for the topping and spread evenly over the top of the bread. Bake for 40 minutes, until puffed and lightly golden. Serve with coconut pancake syrup (I use homemade pear or blackberry)But most of us didn't use the syrup at all!).

PORTUGUESE FRENCH TOAST

Steps:

• Preheat oven to 350°F Whisk together the eggs, milk, sugar, cinnamon, nutmeg, and orange rind in a medium mixing bowl.
• Cut the bread into seven or eight slices and lay them overlapping in a large baking dish.
• Pour the egg mixture over the bread, covering every slice.
• The bread should not be entirely submerged though; the higher parts should become toasted and crispy.
• Dot the bread with the butter. Bake the French toast in the oven for 35 to 45 minutes until the custard is set.
• Serve immediately.

THE BEST FRENCH TOAST CASSEROLE

Steps:

• Butter a 9-by-13-inch baking dish.
• For the casserole: Trim the ends from 1 loaf day-old brioche (about 1 pound) and cut into ten 1-inch thick slices. Cut each slice in half diagonally to make two triangles from each piece. (If the bread is fresh, dry it out a bit. Place the slices in a single layer on a baking sheet and bake at 300 degrees F for 10 minutes, flipping halfway through.)
• Whisk together the eggs, cream, milk, brown sugar, vanilla, cinnamon, nutmeg and 1/4 teaspoon salt in a large bowl until well blended. Dip each triangle of bread in the custard, lightly coating each side. Shingle the pieces in the prepared pan, overlapping slightly.
• Pour any remaining custard over the bread slices. Cover the dish with plastic wrap and place in the refrigerator for at least 6 hours or up to overnight.
• When ready to bake, preheat the oven to 350 degrees F. Remove the casserole from the refrigerator and let rest 15 to 20 minutes at room temperature before baking. Remove the plastic wrap and bake until the casserole is golden and puffed and the custard is set, 45 to 50 minutes.
• For the topping: bring the butter, sugar and syrup to a boil in a medium nonstick skillet over medium-high heat. Cook until the butter is melted and the mixture is begins to thicken, about 2 minutes. Add the vanilla, a pinch of salt, and the walnuts, stirring to coat. Turn off the heat and add the sliced bananas, stirring to coat evenly. Spoon the desired amount of the banana-syrup mixture over the casserole and serve any additional on the side.

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.

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.

FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.
• Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
• Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.

FRENCH TOAST CASSEROLE

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. , Cover and bake until a knife inserted in the center comes out clean, 45-50 minutes. Let stand for 5 minutes. Serve with maple syrup if desired.