Time 1h30m Yield 8 servings Number Of Ingredients 8 Steps:
Whisk the eggs, milk, heavy cream, melted butter, cinnamon and salt in a large bowl. Pour 1 cup maple syrup into the bottom of a 9-by-13-inch baking dish. Place the bread slices on top of the maple syrup, shingling them in the pan. Pour the egg mixture on top. Cover tightly with plastic wrap and refrigerate overnight. Preheat the oven to 350˚. Uncover the French toast and bake until puffed, golden brown and cooked through, about 1 hour. Let rest for 10 minutes before serving.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
In small saucepan over med heat, bring brown sugar, butter and corn syrup to a boil, stirring constantly. Remove from heat and pour into a greased 13 x 9 baking dish. Top with 6 slices of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar mixture; set aside. In a large bowl, beat egg, milk, vanilla and remaining cinnamon. Pour over bread. Cover and chill for 8 hours or overnight. Remove from frig 30 minutes before baking. Bake, uncovered, at 350* for 30-35 minutes. *Notethat cooking time does not reflect chill time.
Time 13h Yield 12 servings Number Of Ingredients 16 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.
Time 1h5m Yield 5 Number Of Ingredients 8 Steps:
Combine the corn syrup , butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish. Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight. The next morning, preheat oven to 350 degrees F (175 degrees C). Uncover the pan and bake for 45 minutes. Serve while hot or warm or the French toast will harden in the pan. It can be reheated.
Yield Makes 6 servings Number Of Ingredients 13 Steps:
To make the french toast: Spread butter over bottom of heavy large baking pan with 1-inch-high sides. Arrange bread slices in pan. Beat eggs, milk, sugar, syrup, vanilla and salt to blend in large bowl. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight. Preheat oven to 400°F. Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer. Transfer cooked toast to plates and sprinkle with powdered sugar. Serve immediately, passing Maple-Walnut Syrup separately. To prepare maple syrup: Combine syrup and walnuts in heavy medium saucepan. Bring to simmer. Serve syrup hot. Makes about 3 cups.
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.
Time 8h55m Yield 8 Number Of Ingredients 12 Steps:
In small bowl, beat eggs, half-and-half, orange juice, liqueur, 2 tablespoons sugar, the vanilla and salt with fork. Dip bread into egg mixture, soaking thoroughly; place in ungreased rectangular pan, 15x10x1 inches. Pour any remaining egg mixture over bread. Cover loosely and refrigerate at least 8 hours but no longer than 24 hours. In 1-quart saucepan, melt butter over medium heat. Add 1/3 cup sugar and the orange juice concentrate, stirring until sugar is dissolved. Remove from heat; cool slightly. Beat with wire whisk until thick and shiny. Stir in pomegranate seeds. Keep warm. Heat griddle to 375°F or heat skillet over medium heat; grease with butter. Cook bread 4 to 5 minutes on each side or until golden brown. Serve with sauce.
Time 1h Yield 1 9x13inch Dish, 6-8 serving(s) Number Of Ingredients 16 Steps:
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch baking dish 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 all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees F. Prepare the Praline Topping:. Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
More about “overnight french toast ii recipes”
Time 45m Yield 6 servings. Number Of Ingredients 9 Steps:
In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into a greased 13-in. x 9-in. baking dish. Top with six slices of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar; set aside. , In a large bowl, whisk the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes.
