Ina Garten's Raspberry Baked French Toast | Barefoot Contessa | Food Network
Ina combines challah with raspberries and a sweet custard to create a moist French toast!
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Raspberry Baked French Toast
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 40 min (includes chilling and cooling times)
Active: 20 min
Yield: 8 to 10 servings
Ingredients
1 tablespoon unsalted butter, at room temperature
10 extra-large eggs
2 3/4 cups half-and-half
1/3 cup plus 2 tablespoons granulated sugar
1/3 cup light brown sugar, lightly packed
1 tablespoon pure vanilla extract
1 teaspoon grated orange zest, plus extra for serving
1/2 teaspoon kosher salt
10 cups (1-inch-diced) day-old challah bread
12 ounces fresh raspberries
Confectioners' sugar, for serving
Pure maple syrup, for serving
Directions
Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.
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Ina Garten's Raspberry Baked French Toast | Barefoot Contessa | Food Network
Apple Cinnamon French Toast Casserole Recipe
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APPLE CINNAMON FRENCH TOAST CASSEROLE
Ingredients
* 2 tsp butter for greasing the pan
* 20 thick slices of French bread (approximately 1 and a half loaves of French bread)
* 12 eggs
* 4 1/2 cups milk
* 1 cup brown sugar
* 2 tsp cinnamon
* 1/2 teaspoon nutmeg
* 3 apples cut into chunks
* 1/3 cup chopped pecans
* 1/3 cup white sugar
* 1 teaspoon cinnamon
* Powdered sugar for dusting
* Whipped cream or whipped topping of your choice for serving
* Maple Syrup for serving
Instructions
* Grease a large rectangular baking pan (I use a lasagna casserole dish that's slightly larger than 9-inch by 13-inch) with butter.
* Arrange the slices of French bread in the baking dish so the tops are facing up.
* In a large bowl whisk together the eggs, milk, brown sugar, cinnamon, and nutmeg, and pour the egg mixture carefully over the bread in the casserole dish, making sure to moisten each piece completely.
* Add the chopped apples to the top, along with the pecans, pushing them down slightly into the cracks between the pieces of bread.
* Combine the white sugar and cinnamon in a small bowl and sprinkle it over the casserole.
* Bake immediately at 350 degrees Fahrenheit for about 40 minutes, or cover with plastic wrap and place in the fridge to chill overnight.
* If you choose the overnight method, simply remove the plastic wrap and add the dish to a cold oven. Preheat the oven as normal and when it reaches 350 degrees, set your timer for 40 minutes and bake as normal. The casserole dish will preheat slowly with the oven and this will prevent the dish from cracking. Never place a cold casserole dish in a hot oven!!
* Remove the casserole from the oven and let cool for about 10 minutes before serving. Dust with powdered sugar and garnish with whipped cream and maple syrup when serving.
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Make-Ahead Breakfast Idea: Baked French Toast Casserole with Apples
We admit, this isn’t a traditional French toast recipe, it’s better! This recipe for baked French toast pairs buttery Brioche bread with cinnamon-laced Granny Smith apples, cream cheese, and toasted walnuts.
Get the printable recipe!
Ingredients
For the prune puree
16 ounces prunes
1/2 cup hot water
For the apple filling
4 tablespoons butter
1/4 cup prune puree
1 teaspoon ground cinnamon
1/4 cup maple syrup
juice of half a small lemon
4 large Granny Smith apples peeled, cores removed, and thinly sliced
For the baked French toast
5 large eggs
3 tablespoons prune puree
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 teaspoon coarse kosher salt heaped
1 1/2 cups whole milk
One pound sliced Brioche bread
1/3 cup chopped walnuts
2 ounces cream cheese cubed into small pieces
To serve
Confectioner's sugar and/or maple syrup optional
Instructions
To make prune puree
Combine the prunes and water in a blender. Pulse to combine, then blend until a smooth, pourable consistency forms, scraping the sides if necessary.
To make the apple filling
In a large saute pan, melt the butter over medium-high heat. Add the prune puree, maple, cinnamon, and lemon juice to the pan and whisk until combined and bubbling.
Add the apple slices and cook, stirring frequently, until the apples are softened and any syrup that has formed is very thick. About 7-8 minutes. Once cooked through, set aside to cool slightly.
To assemble the Baked French Toast
Preheat the oven to 350°F and generously butter a 9 x 13-inch or 3-quart baking dish. Set aside.
In a large bowl, vigorously whisk together the eggs, prune puree, maple, vanilla extract, and salt. Once completely combined add the milk and whisk until all ingredients are incorporated.
Dip each slice of bread into the custard mixture for about 5 seconds, then arrange in an overlapping pattern in the prepared baking dish.
Once all of the slices have been soaked in custard, pour any remaining custard over the slices of bread in the baking dish.
Fill in between the slices of bread with the cooked apples then sprinkle with chopped walnuts and cream cheese.
Wrap in aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes. Remove from the oven and allow to cool for 5 minutes.
Dust with confectioner's sugar right before serving if desired. Serve with maple syrup.
Notes
To prep this recipe for Baked French Toast with Apples in advance:
Follow the instructions all the way through assembling the French toast in the pan with the cooked apples, walnuts, and cream cheese. Wrap tightly with aluminum foil and store in the refrigerator overnight.
Before baking the next morning, let it sit at room temperature for 30 minutes before placing it in the oven. Follow cooking instructions as written.
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Overnight Cinnamon Apple French Toast Bake
RECIPE:
Overnight Cinnamon Apple French Toast Bake - Prep the night before and serve for breakfast/brunch! So easy, so creamy, and so good for a crowd!
INGREDIENTS:
3 tablespoons unsalted butter
3 large apples, peeled and diced
2 tablespoons brown sugar
1 ½ teaspoons ground cinnamon, divided
1 16-ounce loaf brioche bread, cubed
1 8-ounce package cream cheese, cubed
12 large eggs, beaten
2 cups whole milk
⅓ cup maple syrup
1 teaspoon vanilla extract
½ teaspoon kosher salt
½ cup chopped pecans
1 tablespoon confectioners’ sugar
DIRECTIONS:
1. Melt butter in a large skillet over medium heat. Add apples and cook, stirring often, until just tender, about 5 minutes. Stir in brown sugar and 1 teaspoon cinnamon; continue cooking until sugar has dissolved, about 1-2 minutes. Let cool.
2. Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese and half the apple mixture in an even layer. Top with remaining bread cubes and remaining apple mixture.
3. In a large glass measuring cup or another bowl, whisk together eggs, milk, maple syrup, vanilla, salt and remaining 1/2 teaspoon cinnamon. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
4. Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
5. Sprinkle with pecans; place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.
6. Serve immediately, sprinkled with confectioners’ sugar, if desired.
Easy French Toast Casserole | Quick Breakfast Recipe| Quarantine Breakfast
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Easy French Toast Casserole | Quick Breakfast Recipe| Quarantine Breakfast
This recipe is an easy french toast casserole recipe perfect for Easter, Thanksgiving or any big family breakfast. You can prepare this overnight french toast casserole and bake it in the morning for an absolutely delicious breakfast meal.Try this french toast casserole with cream cheese or strawberry french toast casserole. Even the butter pecan french toast you can make you own homemade butter syrup to go with it. Enjoy!!
Ingredients
2 cup of cut up bread
few apple slices optional
1 cup whole milk
4 eggs
1 tsp nutmeg
1 tsp vanilla extract
1 tbsp cinnamon
2 tbsp maple syrup
salt to taste
1/3 cup unsalted butter
1/4 cup brown sugar
1 tbsp cinnamon
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The BEST French Toast Casserole Recipe
Perfect for a weekend brunch, this easy French Toast Casserole comes together so quickly. All you need are some kitchen staples, and you’ll have this breakfast casserole ready in no time. Always a crowdpleaser, this casserole will disappear quickly.
RECIPE:
This French toast breakfast casserole is so flavorful and a family favorite. Whenever it’s baking in the oven, the warming notes from the cinnamon lures the entire family into the kitchen. It’s the ideal way to use up leftover stale bread that you may have lying around the kitchen. Plus, it’s hands-off as you don’t have to flip the bread in the pan, making it a lot easier to feed a crowd.
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