How to Make Easy Baked French Toast | Breakfast Recipe | Allrecipes.com
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See how to make delicious French toast—by making it ahead of time the night before! The French bread gets a chance to soak up the egg mixture overnight, and then the next morning, just whip up an easy topping and bake it. It couldn't be simpler!
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How To Make Toast in the Oven
I show you how to make toast in an oven. This is toast without a toaster.
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The best OVEN-BAKED FRENCH TOAST recipe!
#weekendatthecottage #easydeliciousrecipes #makeaheadfrenchtoast
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Guests will be quick to rise whenever you serve this dreamy OVEN-BAKED FRENCH TOAST. It just might make your next breakfast or brunch a cause for celebration!
This recipe fits the bill when you want to serve up something especially memorable for breakfast or brunch, but it’s also great when you’re pressed for time since most of the work is done the night before. The final “day-of” steps are a breeze.
Here are some tips:
INSIDE SCOOP
Nothing too surprising with the ingredients in our OVEN-BAKED FRENCH TOAST. You’ll need the usual bread, eggs and milk, but it’s the enhancements that really sets this recipe apart from others.
I recommend using sweet, eggy challah bread for this recipe to give it added richness and flavour. Cutting the bread yourself will allow for slightly oversized pieces that plump up when dipped in the egg, milk and cream mixture.
FRUIT & NUTS
The addition of yellow raisins and chopped apricots are unexpected, yet both have really distinct flavour profiles that shine when paired together. Pecans may be common for French toast, but walnuts are an unexpected delight. It’s not often that we get to enjoy them toasted, and that brings out a flavour that may be my new favourite thing.
MAKE-AHEAD
Preparing this is super simple and we’re especially proud of the make-ahead concept. Slice the bread, whisk up the custard, toss on the fruit and nuts and then just wrap it up and refrigerate it for the night. Talk about simple!
This OVEN-BAKED FRENCH TOAST recipe is also perfect if you’re travelling – prepare it, stick it in a cooler and hit the road. It’s always well received if you’re bringing it along as your contribution to a weekend menu plan.
The finished OVEN BAKED FRENCH TOAST is a thing of beauty that will garner even more praise once people take their first bite. Don’t forget to present this stellar breakfast/brunch recipe with maple syrup – pure Canadian maple syrup if you have it. What can I say, I’m biased, spoiled and deeply patriotic, eh?
If you’d like to include this French toast recipe with a few other tasty treats, I suggest that you begin with our ABC SMOOTHIE or our ROOT 4 JUICE. I also love serving this main with something fresh like our TROPICAL FRUIT SALAD. Sheesh! Is anyone else getting hungry out there?
Start the day with something your friends and family are sure to remember: our OVEN-BAKED FRENCH TOAST is fabulous!
Ingredients & Amounts
1 loaf of challah bread
6 extra large eggs, room temperature
2 cups of whole milk
¾ cup of 35% cream
1/3 cup of granulated sugar
½ teaspoon of salt
1 teaspoon of vanilla extract
1 teaspoon of ground cinnamon
½ cup of yellow raisins
½ cup of dried apricots, chopped
For the topping:
½ cup of pecans, chopped
½ cup of walnuts, chopped
3 tablespoons of brown sugar
fresh-grated nutmeg, about ¼ teaspoon
1 tablespoon of butter, to grease the casserole dish
pure Canadian maple syrup and fresh fruit salad for garnish
Instructions
1) Cut challah into ½-inch slices and set aside.
2) Lightly grease a large casserole dish with butter. In a medium-sized bowl, whisk together eggs, milk, cream, sugar, salt, vanilla and cinnamon.
3) Dip slices of bread into mixture and transfer to a greased casserole dish, arranging a single layer in an overlapping fashion. Once all of the bread has been placed into the casserole, sprinkle with raisins and chopped apricots, tucking a bit of the dried fruit in between the soaked slices. Pour remaining liquid mixture over the casserole, cover with foil and refrigerate overnight.
4) Preheat oven to 375°F with the rack in the middle position. Remove casserole from refrigerator and set foil cover aside. Mix pecans, walnuts, brown sugar and nutmeg together in a small bowl and sprinkle over the French toast. Cover with a piece of parchment paper, then foil wrap.
5) Transfer to oven and bake for 20 minutes. Remove foil and parchment paper and continue to bake for an additional 20 minutes. Remove from oven and serve with fresh fruit salad and pure Canadian maple syrup.
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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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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
How to Make the Best (and Easiest) French Toast
In this breakfast-themed episode, test cook Elle Simone makes host Julia Collin Davison foolproof Everyday French Toast.
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