OVERNIGHT FRENCH TOAST CASSEROLE
Want French toast without the hassle? Make this easy Overnight French Toast Casserole with sweet, buttery streusel topping instead! Simply prep it the night before and bake the next morning for a breakfast that's full of the flavor you love with minimal effort.
Provided by Jamie Lothridge
Categories Breakfast
Time 5h15m
Number Of Ingredients 15
Steps:
- Butter or spray a 9 x 13-inch casserole dish with cooking spray.
- Cut the brioche into 1-inch cubes and place the cubed bread into the prepared pan.
- In a large bowl whisk the eggs until well beaten. Add in the milk, melted butter, vanilla, cinnamon, salt and light brown sugar. Vigorously whisk all ingredients together until completely combined.
- Pour the egg mixture evenly over the brioche cubes. You can gently stir any areas that seem to be a bit dry, but do not overmix. Cover with plastic wrap and refrigerate for at least 4 hours or overnight (up to 12 hours).
- Prepare the topping: In a large bowl, stir together the flour, brown sugar, cinnamon and salt. Use a pastry blender or 2 forks to cut the butter into the dry ingredients until small clumps are formed. Gently stir in the oats. Place the topping into a sealed container and refrigerate until you're ready to bake.
- When you're ready to bake, preheat the oven to 350 degrees F. Remove plastic wrap from the casserole dish and evenly sprinkle on the refrigerated topping.
- Bake for 50-60 minutes or until the top of the casserole is golden brown and the french toast is firm.
- Serve warm with Challenge butter and maple syrup.
Nutrition Facts : Calories 528 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 298 milligrams cholesterol, Fat 32 grams fat, Fiber 1 grams fiber, Protein 12 grams protein, SaturatedFat 18 grams saturated fat, Sodium 300 grams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
OVERNIGHT FRENCH TOAST
If you have a crowd for breakfast, overnight French toast is a winning idea. Instead of standing over the stove, cooking slice after slice, it bakes in the oven and emerges puffed and golden and ready for a big glug of maple syrup. Try making it with a stale loaf that you forgot to eat amid all the other holiday goodies. A fat brioche, fruit-filled panettone or a braided challah all work well. Stay away from croissants, though: Their chewy interiors are best enjoyed fresh.
Provided by Samantha Seneviratne
Categories breakfast, breads, custards and puddings, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Butter a 2-quart baking dish. Butter the front sides of the slices of bread and shingle the slices upright in the dish, overlapping as necessary. Nestle the raisins evenly between the slices of bread but not on top.
- In a large bowl, whisk together eggs, milk, cream, sugar, cinnamon, nutmeg, vanilla and salt until well combined. Pour the milk mixture over the bread and press the bread gently to absorb. Cover with plastic wrap and refrigerate overnight.
- Heat oven to 350 degrees. Remove the plastic wrap. Sprinkle the pecans evenly over the top. Bake until puffed, golden and set in the center, 50 to 60 minutes. While baking, if the top begins to get too dark, tent with foil. Let stand 10 minutes. Dust with confectioners' sugar and serve with maple syrup.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 18 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 9 grams, Sodium 368 milligrams, Sugar 11 grams, TransFat 0 grams
OVERNIGHT FRENCH TOAST CASSEROLE
This is a breakfast casserole that you can prepare the night before and bake in the morning. It has a wonderful flavor, and is sure to become a family favorite.
Provided by Tina Young
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h
Yield 5
Number Of Ingredients 8
Steps:
- Pour melted butter into an 11x15-inch baking dish. Sprinkle brown sugar and cinnamon over the butter and top with bread slices, making sure slices are placed close together.
- Mix milk, eggs, and vanilla extract in a bowl until thoroughly combined; pour over bread in the baking dish. Cover with aluminum foil and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the covered casserole in the preheated oven and bake for 30 minutes. Uncover, and bake until puffed and lightly golden, about 15 minutes more.
Nutrition Facts : Calories 1076.6 calories, Carbohydrate 143.6 g, Cholesterol 367.3 mg, Fat 47.4 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 27.2 g, Sodium 1015.1 mg, Sugar 93 g
OVERNIGHT FRENCH TOAST
This delicious overnight French toast reminds me of a cross between creme brulee and a very moist, custardy bread pudding. Serve it with butter and maple syrup and a side of bacon for a scrumptious breakfast that everyone will love!
Provided by COOKINGQUEEN75
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 8h50m
Yield 10
Number Of Ingredients 8
Steps:
- Place bread slices in a generously greased 9x13-inch baking dish, overlapping the slices.
- Place eggs, half-and-half, milk, sugar, cinnamon, nutmeg, and salt in a medium bowl and mix thoroughly with a rotary beater or whisk. Pour mixture over bread, making sure all slices are moistened. Cover and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 31.7 g, Cholesterol 169.1 mg, Fat 11.2 g, Fiber 1.2 g, Protein 12.6 g, SaturatedFat 5.4 g, Sodium 419.5 mg, Sugar 5.2 g
AMAZING OVERNIGHT FRENCH TOAST
This fabulous breakfast casserole is from the Gooseberry Patch girls. It does need to be refrigerated overnight, so plan ahead. Easy to pop in the oven in the morning and the smell is divine! Tastes similiar to a bread pudding.
Provided by PrimQuilter
Categories Breakfast
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Over medium heat, bring corn syrup, brown sugar and butter to a boil.
- Boil 5 minutes and pour into a greased 13 x 9 baking pan.
- Cut or tear all of the bread and place in the pan, set aside.
- Beat eggs, milk and vanilla and pour over bread.
- Cover and refrigerate overnight.
- Uncover and bake at 350 for 45 minutes.
Nutrition Facts : Calories 412.4, Fat 20.5, SaturatedFat 11.7, Cholesterol 152.1, Sodium 273, Carbohydrate 53.2, Fiber 1.1, Sugar 26.2, Protein 6.7
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