The Best French Toast You'll Ever Make (Restaurant-Quality) | Epicurious 101
In this edition of Epicurious 101, professional chef Frank Proto demonstrates how to make french toast that is guaranteed to rival what's available at your favorite breakfast spot.
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0:00 Bring The Pain (Perdu)
0:32 Chapter One - Bread
2:06 Chapter Two - Batter
3:56 Chapter Three - Soaking The Bread
4:44 Chapter Four - Cooking The French Toast
6:41 Chapter Five - Plating
7:50 Good to the last drop
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FRENCH TOAST CASSEROLE w/ CREAM CHEESE PRALINE TOPPING | Easter Breakfast Bake w/Annes family recipe
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Today, I am sharing an Easter breakfast recipe I have been making for years ! This breakfast bake has been such a BIG hit at our church Easter brunch , ⛪️I literally have people chasing me down for the recipe , I kid you not ! I am so excited to share it with you ! Also , scroll down to the link below, where you will see Anne’s Hot Cross Bun Monkey Bread recipe and also the link to her channel ! Go over and pay her a visit , I promise you will love ❤️ her and her content ! Happy and healthy Easter / Passover holiday to you all ....
“Overnight “ French Toast Bake,
w/creamy praline topping
Custard Filling
Ingredients:
5 challah bread rolls or 1 loaf (you can also use Italian bread or French loaf)
10 eggs beaten
3 cups half-and-half
3/4 cup of sugar
1 teaspoon of vanilla extract
1 teaspoon of salt
1 teaspoon of cinnamon
1/2 teaspoon of ground nutmeg
Instructions for custard filling
Cut the rolls into half inch slices and fill the bottom of a buttered 9 x 13 casserole dish from rim to rim.
In a large bowl, combine all the custard filling and mix with a whisk. Pour into a casserole dish, cover with plastic and refrigerate overnight.
The next day, remove the casserole from the refrigerator and set aside. Preheat your oven to 350°F and begin to make your praline topping.
Creamy Praline Topping
Ingredients:
1 stick salted butter ( room temperature)
8 oz cream cheese or mascarpone cheese ( room temperature)
1 cup of brown sugar
1/4 teaspoon of salt
3/4 cup of chopped pecans( save about
12 whole pecans for garnish )
2 teaspoons of maple syrup
1 teaspoon of pumpkin pie spice or cinnamon
Instructions:
Combine all ingredients in a medium bowl and blend well with a wooden spoon ( should be all well combined and creamy ) Then spoon the mixture in between the layers of the bread in the casserole. Top with the whole pecans. Bake at 350° for 40 to 50 minutes until golden brown, let cool for 15 minutes before serving. Top with powdered sugar and hot maple syrup heated in microwave. Enjoy ????❤️????????????
EASTER RECIPES
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Hot Cross Buns Monkey Bread
Ricotta Rice Pudding Pie
Mama’s Italian Sausage PieCollaboration w/
(Anne’s Family Recipe )
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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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Easy Christmas Meals Idea - Over Night French Toast Casserole
Check out this perfect casserole for Christmas morning! French Toast Casserole!
Over Night French Toast Casserole
Ingredients:
1 Loaf French Bread, cut in the cubes, about 15oz
Custard:
6 Large eggs
1 1/2c. milk
1c. heavy cream
1/2c packed brown sugar
1T vanilla extract
1 tsp cinnamon
4 T melted butter
1/8 tsp salt
Topping:
1/2 c. flour
1/2 c. brown sugar
1/2 c. cold butter
1/2 tsp. cinnamon
1/8 tsp. salt
Directions:
Grease a 9x11 baking dish and set aside.
Cut French bread into cubes put into the pan and set aside.
In a medium bowl add eggs and whisk.
Then add the milk, heavy cream, brown sugar, vanilla, cinnamon, butter and salt. Whisk all together well.
Pour over the bread crumbs and give a stir making sure all pieces of bread are cover with custard and not dry.
Cover and store in fridge over night or at least 4 hours.
Prepare Topping:
Combine the flour, brown sugar, butter, cinnamon and salt.
Pulse in food processor for 20-30 seconds or until ingredients start coming together. Store in container in the fridge.
To prepare topping by hand, combine all ingredients in a bowl. Using your hands, the back of a fork or a pastry cutter, work the butter into the other ingredients until combined and crumbly. Store in a container in the fridge.
When ready to bake, preheat oven to 350°
Remove casserole from fridge, sprinkle topping over top and bake in oven for 45-55 minutes. Let rest for 5 minutes and enjoy.
Apple Cinnamon French Toast Bake
This Apple Cinnamon French Toast Bake is an easy and delicious french toast bake you can make ahead of time. This Overnight Apple French Toast Bake is the perfect addition to any brunch menu if you have a crowd to feed or holiday breakfast meal It can be made 2-48 hours ahead of time so it's ready whenever you are. This will soon be your family's new favorite breakfast tradition.
#frenchtoastbake #frenchtoast #breakfast
Printable Recipe Card ???? ???? ????
❤️❤️❤️Ingredients:
12-15 slices French Bread or 1 loaf french bread
3 cups Apples or about 3 large apples
2 cups Milk Whole
12 large Eggs
1/3 cup Maple Syrup or brown sugar
1 tsp Vanilla
1 tsp Cinnamon
1 pinch Nutmeg
1 pinch Cloves
❤️Streusel Topping
6 T butter at room temperature
1/3 cup Brown Sugar light brown sugar
1/3 cup flour all-purpose
1/2 tsp Cinnamon
More of the Best Bread Recipes:
❤️Homemade French Bread Recipe
❤️Overnight French Toast Recipe:
❤️Homemade Crescent Rolls:
❤️Stuffed Crust Pizza Recipe:
❤️ Homemade French Bread Recipe
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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.