EASY FRENCH TOAST BAKE RECIPE | HOLIDAY BREAKFAST OR EASY BRUNCH
Easy French Toast Baked in your oven. Make it the night before for an easy breakfast right out of the oven for the holidays. Easy and delicious.
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Overnight Pumpkin French Toast Casserole
RECIPE:
Overnight Pumpkin French Toast Casserole - Prep the night before and serve for breakfast/brunch! So easy, so creamy, and so good for a crowd!
INGREDIENTS:
1 (16-ounce) loaf brioche bread, cubed
1 (8-ounce) package cream cheese, cubed
10 large eggs, beaten
1 1/2 cups whole milk
1 cup canned pumpkin puree
1/3 cup maple syrup
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Kosher salt
1/2 cup chopped pecans
FOR THE BUTTERMILK GLAZE
2 cups confectioners' sugar
3 tablespoons buttermilk
2 teaspoons orange zest
1 teaspoon vanilla extract
Kosher salt
DIRECTIONS:
1. 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 in an even layer. Top with remaining bread cubes.
2. In a large glass measuring cup or another bowl, whisk together eggs, milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla and 1/2 teaspoon salt. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
3. Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
4. Sprinkle with pecans; place into oven and bake, covered, for 30 minutes. 5. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.
6. Serve immediately, drizzled with buttermilk glaze.
FOR THE BUTTERMILK GLAZE
1. In a medium bowl, combine confectioners’ sugar, buttermilk, orange zest, vanilla and pinch of salt. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
Pecan Pie French Toast Casserole - Sweet and Savory Meals
Learn how to make Pecan Pie French Toast Casserole is one of those French toast recipes that you can make the night before for a beautiful and decadent breakfast with very little prep time. All you need is a loaf of French bread, some basic baking ingredients, and chopped pecans.
????INGREDIENTS????:
3/4 cup whole milk
1 cup heavy cream
8 large eggs room temperature
2 tablespoons vanilla extract
1 loaf French bread cut into 8-10 slices
6 tablespoons butter unsalted
3/4 cup light brown sugar packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons molasses
1/2 cup maple syrup
1 1/2 cups pecans chopped
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Overnight Apple-Cinnamon French Toast Bake
Who doesn't love brunch? And I feel like it's the meal that doesn't judge me if I show up late to it because it's all about those lazy brunches.
This recipe for Overnight Apple-Cinnamon French Toast Bake allows you to prep the night before, so you can get extra time in the morning to sleep in! That's a huge win in our book when we can catch some more ????.
Recipe:
French Toast | Basics with Babish
Trying to up your breakfast game? Try this quick and easy french toast recipe from the Quicker Picker Upper. Keep an eye out for another quick recipe brought to you by Bounty coming soon. Proud to partner with Bounty who, together with Feeding America, is helping to provide 10 million meals to people in need. For more info, click here:
Recipe:
Classic French Toast Ingredients
-Thick slices of bread (white country loaf, challah, french brioche, or chocolate babka)
-Classic French Toast Custard or Fancy French Toast Custard (see below)
-2 Tbsp Butter, melted
-Maple syrup, for serving
-Butter, for serving
French Toast Casserole Ingredients
-Brioche loaf, cut into 1” cubes
-Classic French Toast Custard or Fancy French Toast Custard (see below)
-Handful of pecans
-Turbinado sugar
-4 Tbsp butter, melted
-3 Tbsp brown sugar
-1 tsp cinnamon
-Pinch kosher salt
-Butter, for serving
-Maple syrup, for serving
Classic French Toast Custard Ingredients
-1 ½ cups whole milk
-2 large eggs
-3-4 Tbsp granulated white sugar
-1-2 tsp real vanilla extract
-½ tsp ground cinnamon
-½ tsp nutmeg
Fancy French Toast Custard Ingredients
-1 ½ cups Half & Half or heavy cream
-3-4 egg yolks
-3-4 Tbsp dark brown sugar
-1-2 tsp vanilla paste or one scraped vanilla bean
-½ tsp nutmeg, grated
-Zest 1 lemon or orange
-Splash of bourbon, rum, or brandy
Tangy Butter for Chocolate Babka Toast Ingredients (Optional)
-8 ounces cream cheese (room temperature)
-3 Tbsp white sugar
-1 pinch kosher salt
Classic French Toast Method:
1. Start by cutting your bread of choice into thick slices. Place onto a wire rack set in a rimmed baking sheet. Leave out overnight uncovered, or preheat the oven to its lowest temperature and place the bread in for 15-20 minutes, flipping halfway through. Either way, your bread should be nice and dry.
2. For the classic custard, in a large bowl combine 1 ½ cups of whole milk, 2 large eggs, 3-4 tablespoons of granulated white sugar, 1-2 teaspoons of real vanilla extract, and ½ teaspoon each of ground cinnamon and nutmeg. Whisk together until combined and no streaks of egg remain.
3. For fancy french toast custard, in a large bowl combine 1 ½ cups of half & half or heavy cream, 3-4 egg yolks, 3-4 tablespoons of dark brown sugar, 1-2 teaspoons of vanilla paste or one scraped vanilla bean, ½ teaspoon of freshly grated nutmeg, the zest of a lemon or orange, and a splash of either bourbon, rum, or brandy. Whisk together until fully combined.
4. Once the custard is ready, pour it into a cake pan or pie plate. Grab a piece of thickly cut bread and drop it into the custard, letting it sit for 20-30 seconds on each side.
5. Heat 2 tablespoons of melted butter in a non-stick skillet over medium heat. Add the soaked bread to the skillet and let the bread fry for 3-5 minutes on each side, until golden brown.
6. Place onto a wire rack set in a rimmed baking sheet in a 350°F oven while you cook all of the pieces.
7. Once every piece of toast is complete, stack on a plate, topped with butter and maple syrup.
8. For a tangy butter for the chocolate babka, whip together 8 ounces of room temperature cream cheese with 3 tablespoons of sugar and a pinch of salt.
French Toast Casserole Method:
1. Start by cutting a large loaf of brioche bread into large cubes. Generously butter a casserole dish, making sure to get every inch. Fill dish with the pieces of bread cubes.
2. For the custard, into a large bowl goes 1 ½ cups of whole milk, 5 large eggs, 3-4 tablespoons of granulated white sugar, 1-2 teaspoons of real vanilla extract, and ½ teaspoon each of ground cinnamon and nutmeg. Whisk together until combined and no streaks of egg remain.
3. Then pour the custard evenly all over the bread cubes, making sure that every piece is saturated. For good measure, give it a nice messy toss for even custard distribution.
4. Wipe down any mess created from tossing the bread cubes, then cover the dish with a lid. Place in the fridge overnight to bake the next day, or you can bake it immediately.
5. When ready to bake, prepare the topping. In a small bowl, combine 4 tablespoons of melted butter, 3 tablespoons of brown sugar, 1 teaspoon of cinnamon and a pinch of kosher salt. Whisk until completely combined then set aside.
6. Chop a handful of pecans then scatter across the top of the casserole. Then drizzle evenly with the brown sugar butter mixture. Top it off with a few generous pinches of turbinado sugar.
7. Place into a 350°F oven for 35-45 minutes, rotating halfway through baking. Remove when golden brown. Let rest for at least 10 minutes.
8. After 10 minutes, slice and serve, topping with butter and maple syrup.
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Ina's French Toast Bread Pudding How-To | Barefoot Contessa: Cook Like a Pro | Food Network
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
French Toast Bread Pudding
Recipe courtesy of Ina Garten
Total: 1 hr 55 min
Prep: 15 min
Inactive: 10 min
Cook: 1 hr 30 min
Yield: 8 servings
Level: Easy
Ingredients
1 challah loaf, sliced 3/4-inch thick
8 extra-large eggs
5 cups half-and-half or milk
3 tablespoons honey
1 tablespoon grated orange zest
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Confectioners' sugar and pure maple syrup, for serving
Directions
Preheat the oven to 350 degrees.
Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.
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Ina's French Toast Bread Pudding How-To | Barefoot Contessa: Cook Like a Pro | Food Network