Baked French Toast Casserole is the Best Make-Ahead Brunch | Today's Special
Making traditional French toast for a crowd requires standing over the stove making batch after batch. To avoid that, we opt to make a baked French toast casserole, which produces tender, lightly sweet French toast with an easy, hands off method.
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Barefoot Contessa's Challah French Toast | Barefoot Contessa | Food Network
Ever tried making French toast with CHALLAH before? It's life-changing!
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Challah French Toast
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 27 min
Prep: 10 min
Inactive: 5 min
Cook: 12 min
Yield: 8 large slices
Ingredients
6 extra-large eggs
1 1/2 cups half-and-half or milk
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 tablespoon good honey
1/2 teaspoon kosher salt
1 large loaf challah or brioche bread
Unsalted butter
Vegetable oil
To serve:
Pure maple syrup
Good raspberry preserves (optional)
Sifted confectioners' sugar (optional)
Directions
Preheat the oven to 250 degrees F.
In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.
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Barefoot Contessa's Challah French Toast | Barefoot Contessa | Food Network
Cinnamon Toast Cobbler | Vintage Better Homes and Gardens Recipe | Collab with Cooking the Books
Today's video is a collaboration with Anna at Cooking the Books. Please make sure to check out her channel to see what she made!
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Cinnamon Toast Cobber (Better Homes and Gardens, Jiffy Cooking, Eight Printing- 1972)
1 1- pound-14 oz can (3.5 cups) sliced peaches
1 tablespoon cornstarch
1/4 teaspoon salt
1 tablespoon lemon juice
1/4 cup butter or margarine
3 slices slightly dry bread
1/4 cup butter or margarine, melted
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Drain peaches, reserving 1 cup syrup. Combine cornstarch and salt; slowly blend in reserved syrup. Cook and stir till mixture comes to boiling. Reduce heat; cook and stir 2 minutes. Add lemon juice, 1/4 cup butter, and peaches. Heat just to bubbling. Turn into 10x6x1.5 inch dish.
Cut bread lengthwise into 1-inch stirps; dip into 1/4 cup melted butter, then into a mixture of sugar, cinnamon, and nutmeg. Arrange over hot peaches. Bake at 375 degrees for 25 minutes or till toasty. Pass cream. Makes 6 servings.
#peach #easyrecipe #vintage
Blueberry and Mascarpone-Stuffed French Toast Casserole | Eat This Now | Better Homes & Gardens
This make-ahead breakfast casserole looks like it took hours to make, but in fact requires only 20 minutes of hands on time. See how simple it is.
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5 Amazing Sandwiches You'll Love | Super Quick and Easy Recipes From Home | Eat This Now
0:00 - Introduction
0:06 - Ricotta Meatball Hoagies
1:35 - Classic Reuben Sandwich
2:28 - Frico Fried Egg and Cheese Breakfast Sandwiches
3:22 - Garden Turkey Melt
4:10 - Bacon-Cheddar Chipotle Panini
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How To Make French Toast - 2 Easy & Delicious Recipes
Any Brunch lovers in the house? Today we are covering not 1, but 2 different French Toast preparations - a more traditional version w/ delicious fresh fruit and the more sinful Cinnamon Toast Crunch w/ Bourbon White Chocolate Cream Sauce. Enjoy! (All recipe directions & ingredients are below)
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Ingredients:
1 loaf of Challah Bread (or Brioche)
Butter
Powdered sugar
Maple syrup
4 eggs
1/4 cup heavy cream
1/4 cup milk
1/2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
3 tbs brown sugar
pinch of salt
fresh fruit/berries
Bourbon White Chocolate Version:
1 cup cinnamon toast crunch
1/2 cup white chocolate chips
1/2 cup heavy cream or half&half
1 shot of bourbon or cognac
pinch of nutmeg
pinch of salt
Directions:
Slice your bread into about 1 - 1.5 inch thick slices. Preheat oven to 375.
Make your sauce and set aside while you cook the French toast.
White Chocolate Sauce:
In a small saucepan, mix your white chocolate chips with 1/2 cup of cream or half/half. Once chocolate has melted, add shot of bourbon and simmer for 2 minutes. Add a pinch of salt and nutmeg. Stir or whisk together until it reaches your desired consistency. Transfer to a bowl until ready to drizzle over French toast.
French Toast:
Make your custard by combining the milk, cream, eggs, cinnamon, nutmeg, vanilla extract, and brown sugar. Whisk thoroughly. Next, dip your bread in the egg mixture and let it absorb the mixture for 20 seconds or so on each side, then remove to a wire rack. Repeat until all bread is dredged. Get your skillet hot and add about 1 tbs of butter or enough to coat the pan. Cook your bread on each side until it reaches a nice golden brown color on both sides. You can put your French toast in a 375 degree oven to finish. (10-15 minutes or until internal temp reaches 165 degrees)