Syrup On The Bottom French Toast Casserole Recipes

SYRUP ON THE BOTTOM FRENCH TOAST CASSEROLE

Steps:

• Lightly grease a 9x13-inch casserole dish.
• Combine brown sugar, butter, corn syrup, 1/2 cup whole milk, and 1/8 teaspoon salt in a saucepan over medium heat; cook, stirring constantly, until sugar is dissolved and syrup is smooth, about 5 minutes. Pour syrup into the prepared casserole dish.
• Arrange bread slices atop the syrup layer in the casserole dish.
• Whisk 2 1/2 cups milk, eggs, vanilla extract, and 1/4 teaspoon salt in a bowl; pour milk mixture over bread. Cover casserole dish with plastic wrap and refrigerate 8 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from casserole dish.
• Mix white sugar and cinnamon together in a small bowl; sprinkle mixture over casserole. Cover casserole with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove aluminum foil and continue baking until casserole is cooked through and eggs are set, 25 to 30 minutes. The casserole will be syrupy, but should thicken as it cools.

FRENCH TOAST CASSEROLE WITH MARMALADE SYRUP

Steps:

• Spray two 9x13-inch baking pans with cooking spray. Place French toast pieces evenly in the bottoms of prepared pans; set aside.
• In a medium bowl, whisk together eggs, milk, 1 cup of the maple syrup, and the pumpkin pie spice until well combined. Pour evenly over French toast slices in each pan. Cover with plastic wrap; let sit for 1 hour, occasionally pushing French toast down into mixture.
• Preheat oven to 350 degrees F. Remove plastic wrap and place pans in oven. Bake about 1 hour or until golden brown.
• In a small saucepan, heat the remaining 1 cup maple syrup, the marmalade, and sliced banana over medium-low heat until heated through. Serve warm over French toast.

BAKED FRENCH TOAST CASSEROLE WITH MAPLE SYRUP

Steps:

• Slice French bread into 20 slices, 1 inch thick.
• Arrange slices in a generously buttered 9x13-inch baking dish in 2 rows, overlapping slices.
• In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with wire whisk until well blended.
• Pour mixture over bread slices, making sure all are covered evenly with egg mixture.
• Spoon some of the mixture in between the slices.
• Cover with foil and refrigerate overnight.
• The next morning, preheat oven to 350°F.
• Spread praline topping evenly over bread and bake for 40 minutes, until puffed up and lightly golden brown.
• Serve with maple syrup.

FRENCH TOAST CUSTARD CASSEROLE FOR 1

Steps:

• Preheat oven to 350°F.
• Lightly coat the interior of 1 oven-proof bowl with cooking spray.(try a soup bowl with a handle or any baking dish that is about 4" across and 2" deep).
• Trim bread slices to a shape and size that will fit the bowl.
• In another larger bowl, whisk egg and milk, then place bread slices in egg mixture until liquid is absorbed.
• Combine nuts and syrup in the bottom of the ovenproof bowl, and dot the surface with the butter.
• Place the soaked bread slices on top---they should not reach past the lip of the bowl.
• Place bowl on a baking sheet to prevent drips, and place in the preheated oven.
• Bake for 30 to 35 minutes, until top is lightly browned and center is firm.
• Remove from oven and allow to set for about 10 minutes.
• Invert bowl onto a plate, remove bowl and serve.

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.

BAKED FRENCH TOAST WITH HOME STYLE SYRUP

Steps:

• In a shallow dish or pie plate, combine eggs, milk, vanilla and salt. Add bread and soak for 5 minutes, turning once to coat. Coat each slice with cornflake crumbs and place on a well-greased baking sheet. Dot each slice with butter. Bake at 450° for 10-12 minutes or until golden brown. , For syrup, combine sugar, corn syrup, water and cinnamon in a saucepan. Bring to a boil. Boil, stirring constantly, for 2 minutes. Remove from the heat; stir in evaporated milk and flavorings. , Serve over warm French toast.