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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How to Make Oven-Baked French Toast
How to Make Oven-Baked French Toast. Part of the series: Cooking. To make oven-baked French toast, use one loaf of French bread, eight eggs, one and one half cups of milk, two teaspoons of vanilla, one quarter of a teaspoon cinnamon, a 9x13 baking dish, a small bowl and a whisk. Preheat the oven to 450 degrees, arrange the bread slices in the pan and combine the ingredients following the directions given by a chef in this free video on cooking. Read more:
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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How To Prepare Overnight French Toast
French Toast made easy!
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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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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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!
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