OVERNIGHT FRENCH TOAST
If you have a crowd for breakfast, overnight French toast is a winning idea. Instead of standing over the stove, cooking slice after slice, it bakes in the oven and emerges puffed and golden and ready for a big glug of maple syrup. Try making it with a stale loaf that you forgot to eat amid all the other holiday goodies. A fat brioche, fruit-filled panettone or a braided challah all work well. Stay away from croissants, though: Their chewy interiors are best enjoyed fresh.
Provided by Samantha Seneviratne
Categories breakfast, breads, custards and puddings, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Butter a 2-quart baking dish. Butter the front sides of the slices of bread and shingle the slices upright in the dish, overlapping as necessary. Nestle the raisins evenly between the slices of bread but not on top.
- In a large bowl, whisk together eggs, milk, cream, sugar, cinnamon, nutmeg, vanilla and salt until well combined. Pour the milk mixture over the bread and press the bread gently to absorb. Cover with plastic wrap and refrigerate overnight.
- Heat oven to 350 degrees. Remove the plastic wrap. Sprinkle the pecans evenly over the top. Bake until puffed, golden and set in the center, 50 to 60 minutes. While baking, if the top begins to get too dark, tent with foil. Let stand 10 minutes. Dust with confectioners' sugar and serve with maple syrup.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 18 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 9 grams, Sodium 368 milligrams, Sugar 11 grams, TransFat 0 grams
OVERNIGHT FRENCH TOAST
This delicious overnight French toast reminds me of a cross between creme brulee and a very moist, custardy bread pudding. Serve it with butter and maple syrup and a side of bacon for a scrumptious breakfast that everyone will love!
Provided by COOKINGQUEEN75
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 8h50m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 31.7 g, Cholesterol 169.1 mg, Fat 11.2 g, Fiber 1.2 g, Protein 12.6 g, SaturatedFat 5.4 g, Sodium 419.5 mg, Sugar 5.2 g
OVERNIGHT FRENCH TOAST CASSEROLE
This is a breakfast casserole that you can prepare the night before and bake in the morning. It has a wonderful flavor, and is sure to become a family favorite.
Provided by Tina Young
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h
Yield 5
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1076.6 calories, Carbohydrate 143.6 g, Cholesterol 367.3 mg, Fat 47.4 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 27.2 g, Sodium 1015.1 mg, Sugar 93 g
BAKED FRENCH TOAST WITH RASPBERRY SAUCE
This crowd-pleasing weekend brunch recipe (prep tonight, bake tomorrow) is French toast with a twist: Raspberry sauce replaces the traditional maple syrup. This colorful dish also makes a festive Christmas breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h15m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 493 g, Fat 19 g, Fiber 5 g, Protein 15 g
OVERNIGHT FRENCH TOAST
This is so easy. Prepare it the night before and store in the frig. The next morning pop it in the oven and bake. I serve it with butter and hot maple syrup. Everyone loves this. Leftovers warm up nicely in the microwave oven.
Provided by Crazycook in PA
Categories Breakfast
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Slice french bread into 20 slices about 1 inch thick. Arrange slices in a generously buttered 9 by 13 baking dish, overlapping the slices in two rows.
- 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 well blended.
- Pour mixture over the bread making sure all the bread is moistened and spooning some in between the slices.
- Cover and refrigerate overnight.
- The next day preheat oven to 350 degrees and bake for approximately 40 minutes.
Nutrition Facts : Calories 340.2, Fat 14.7, SaturatedFat 6.8, Cholesterol 236.9, Sodium 471.8, Carbohydrate 37.2, Fiber 1.8, Sugar 5.5, Protein 14.1
OVERNIGHT FRENCH TOAST
I found this in a recent issue of Binah Magazine, and, while I haven't made it yet, it looks like a great make-ahead for a busy family morning, or for a celebratory brunch. I did not include the overnight time in the refrigerator in the time estimates for making this recipe.
Provided by Sarah Chana
Categories Breads
Time 20m
Yield 10 slices
Number Of Ingredients 8
Steps:
- Spread butter over the bottom of a large baking sheet with 1" high sides (like a jelly roll pan). Arrange bread slices on the pan.
- Combine the remaining ingredients, whisking well.
- Pour evenly over the bread slices. Turn the slices to coat both sides.
- Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 400°F Remove plastic wrap and bake for 10 minutes.
- Turn slices over and bake until golden brown, about another 5 minutes.
Nutrition Facts : Calories 217.6, Fat 10.5, SaturatedFat 5.2, Cholesterol 166.2, Sodium 389.6, Carbohydrate 22.7, Fiber 0.6, Sugar 8.8, Protein 7.8
REYNOLDS OVERNIGHT FRENCH TOAST #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. This is great recipe to make the night before and not have to worry in the morning. Great for picnics, family get togethers, and tailgaiting
Provided by andrea.higgins
Categories Breakfast
Time 1h15m
Yield 8 indivudual serving, 8 serving(s)
Number Of Ingredients 16
Steps:
- Dice up peaches and pears and put in large mixing bowl. squeeze the juice of 1 lemon on fruit. Add craisens, 2 tsp cinnamon, melted butter, brown sugar and toss together. In another bowl put cubed french bread sprinkle with cinnamon. In a small bowl beat eggs, milk, and honey. Then pour milk mixture over bread cubes and toss to coat. Next line 8 small flower pots with reynolds foil with pleanty hangin out to cover pot for baking. Spray with olive oil spray. next divide fruit mixture into the bottom of each pot. Then divide bread mixture between 8 pots. Next sprinkle to the tops of each pot with 1/8 of the chopped almonds. wrap closed the foil over each pot and place in the refrigerator for 4-24 hours. When you are ready to serve place pots in a 350 degree pre-heated oven for 50 minutes After 50 minutess open up the tops and bake for an additional 5 minutes. Then serve with maple syrup (optional). Looks like a pretty flower pot breakfast!
Nutrition Facts : Calories 492.7, Fat 18.7, SaturatedFat 9.3, Cholesterol 127.8, Sodium 499.6, Carbohydrate 71.6, Fiber 5.5, Sugar 28.9, Protein 13.4
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