Baked Cinnamon Toast With Fruit Recipes

CINNAMON FRENCH TOAST BAKE

Steps:

• Bring white sugar, brown sugar, and butter to a boil in a saucepan over medium heat; boil, stirring occasionally, for 5 minutes.
• Pour 1/3 of the mixture into a buttered 9x13-inch baking pan. Layer 1/2 of the bread slices on top of the mixture. Pour another 1/3 of the sugar mixture on top of the first layer of bread, then add remaining bread slices and set aside. Reserve remaining sugar mixture.
• Beat eggs, milk, and vanilla extract together in a medium mixing bowl and pour over bread. Cover the dish with foil and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Uncover the dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve with remaining glaze as syrup.

BEST CINNAMON TOAST EVER

Steps:

• Preheat the oven to 350°F. In a small bowl, combine the butter, sugar, cinnamon, and salt. You'll need the butter to be pretty soft to get it all combined.
• Spread the mixture evenly over one side of each of the 4 pieces of bread, being sure to cover all the way up to the edges of the bread. It's going to seem like a lot, but trust me.
• Place the bread on a baking sheet and bake it in the preheated oven for 10 minutes.
• Next turn the broiler on and broil the toast until it is deep golden brown and the sugar is bubbling. I usually stand right at the oven with the door cracked so I can watch it best and prevent it from burning.
• Slice in halves, if desired, and serve.

MARY'S BAKED FRUIT

Steps:

• In a greased 13-in. x 9-in. baking pan, starting at the 9-in. end, arrange rows of fruit in the following order: half of the apricots, pears and plums, all of the peaches, then remaining apricots, pears and plums. , Drain pineapple, reserving 1/2 cup of juice. Lay pineapple over fruit in pan. In a saucepan, combine the pineapple juice, brown sugar, butter, cinnamon and cloves. Cook and stir until sugar is dissolved and butter is melted. Pour over fruit. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.

CINNAMON TOAST

Steps:

• Preheat the oven to 350 degrees F.
• Smush the softened butter with a fork. Dump in the sugar, cinnamon and vanilla. Stir to completely combine. Spread the mixture on the bread slices, completely covering the surfaces all the way to the edges.
• Place the bread on a baking sheet and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch so it doesn't burn!
• Cut the slices into halves diagonally and serve.

BAKED FRENCH TOAST

Steps:

• Cut bread into 1-in.-thick slices. Arrange in a single layer in a greased 13x9-in. baking dish. Lightly beat next 6 ingredients; stir in milk and cream. Pour egg mixture over bread, turning once to coat. Refrigerate, covered, overnight., Preheat oven to 375°. Turn bread again to coat. For topping, combine flour, brown sugar, butter, cinnamon and, if desired, nutmeg. Sprinkle flour mixture over bread., Bake, uncovered, until a knife inserted in center comes out clean and topping is golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Top with blueberries or raspberries; sprinkle with confectioners' sugar.

BAKED CINNAMON APPLE FRENCH TOAST

Steps:

• Spray a 9x13-inch casserole dish with cooking spray.
• Mix brown sugar, butter, and 1 teaspoon cinnamon in the bottom of the prepared casserole dish. Add apples, cranberries, and pecans; toss to coat. Evenly spread apple mixture to cover bottom of dish.
• Arrange bread slices atop apple mixture, overlapping slightly until apple layer is completely covered.
• Whisk egg substitute, skim milk, vanilla extract, and 2 teaspoons cinnamon in a bowl; evenly pour over bread slices. Cover dish with aluminum foil and refrigerate 4 to 24 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake the covered casserole dish in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until lightly browned and egg mixture is set, about 5 more minutes. Let cool 5 minutes before serving.

CINNAMON TOAST

Steps:

• In a small bowl, stir together the sugar, cinnamon and salt.
• Melt some butter in a large (12-inch) nonstick skillet over medium-low; you'll want enough to lightly coat the bottom of the skillet when melted. When bubbling, add as many bread slices as will fit. Swirl the bread around to absorb the butter, adding more butter if the pan is dry. Cook until light golden brown, 2 to 3 minutes, adjusting the heat as needed to avoid burning.
• Add another pat of butter, flip the bread and swirl to coat the other side in butter, gently pressing the bread to pick up any browned bits. Sprinkle the toasted tops edge to edge with a thin layer of the cinnamon sugar. Cook until the underside is golden brown, 1 to 2 minutes, adding more butter and adjusting temperature if the pan is dry or the toast is burning.
• Flip and cook until the sugar sizzles and starts to melt, 30 seconds to 1 minute. Transfer to a plate, sugar side up. (If any melted sugar sticks to the pan, gently swipe the bread over it to pick it up.) Sprinkle toasts with more cinnamon sugar. Wipe skillet and repeat with any remaining bread.

BAKED FRENCH TOAST WITH FRUIT

Steps:

• Lightly grease 9x13 pan.
• Cut the bread in 3/4-inch slices.
• Layer in the pan, fitting snugly. In a bowl, lightly beat the eggs, sugar and vanilla.
• Stir in the milk.
• Pour over bread; turn bread slices over.
• Cover and refrigerate overnight.
• In the morning, pre-heat the oven to 375 degrees.
• In a bowl, combine the flour, brown sugar and cinnamon.
• Cut the butter in bits, add to the mix and rub together to make a crumb topping.
• Remove the pan from the fridge, carefully turn the bread pieces over and scatter mixed berries evenly over the bread.
• Sprinkle with crumb topping.
• Bake at 375 degrees for 35-40 minutes, until puffy and golden.
• Enjoy!

BAKED CINNAMON FRENCH TOAST

Steps:

• Spray 13x9" baking pan (or line with parchment paper).
• Arrange bread slices to fit in a single layer and sprinkle with cinnamon.
• Beat eggs with milk, syrup, butter and vanilla until just blended.
• Pour evenly over bread.
• Bake immediately or cover and refridgerate up to overnight.
• Pre-heat oven to 350 degrees F and bake uncovered for 30 minutes or until firm to the touch.
• Garnish with fruit and additional syrup if desired.