Baked French Toast Casserole W Maple Syrup Recipes

MAPLE FRENCH TOAST BAKE

Maple French Toast Bake image

This yummy French toast casserole is a breeze to whip up the night before a busy morning. My family loves the richness it gets from cream cheese and maple syrup. -Cindy Steffen, Cedarburg, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

12 slices bread, cubed
1 package (8 ounces) cream cheese, cubed
8 large eggs
1 cup 2% milk
1/2 cup maple syrup
Additional maple syrup

Steps:

Arrange half of the bread cubes in a greased shallow 2-qt. baking dish. Top with cream cheese and remaining bread. In a large bowl, whisk the eggs, milk and syrup; pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. , Cover and bake at 350° for 30 minutes. Uncover; bake 20-25 minutes longer or until golden brown. Serve with additional syrup.

Nutrition Facts : Calories 372 calories, Fat 17g fat (8g saturated fat), Cholesterol 218mg cholesterol, Sodium 464mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 1g fiber), Protein 14g protein.

BAKED FRENCH TOAST CASSEROLE WITH MAPLE SYRUP

Baked French Toast Casserole with Maple Syrup image

This recipe is quick and easy; however, you do need to begin preparing the night before (10") and make the topping prior to baking (10").

Provided by Laura Rafeld

Categories Breakfast Casseroles

Time 1h10m

Number Of Ingredients 13

Ingredients

16 oz french bread (one loaf)
8 large eggs
2 c half and half
1 c milk
2 Tbsp granulated sugar
1 tsp vanilla
3/4 tsp cinnamon, divided
3/4 tsp ground nutmeg, divided
1 dash(es) salt
2 stick butter, melted
1 c light brown sugar
1 c chopped pecans
2 Tbsp light corn syrup

Steps:

1. Slice bread into 1 inch slices and arrange in a generously buttered 9 x 13-in dish in two rows with overlapping slices.
2. Combine eggs, half and half, milk, sugar, vanilla, 1/4 teasp cinnamon, 1/4 teasp nutmeg and salt in a large bowl, beat with an electric mixer or wisk until well blended but not bubbly. Pour over bread slices to cover all bread evenly,spooning some of the mixture between slices.
3. Refrigerate overnight.
4. The next day, prepare praline topping by combining melted butter, brown sugar, pecans, syrup, 1/2 teasp cinnamon, and 1/2 teasp nutmeg. Spread over bread/egg, cover with foil and bake at 350 degrees for 50 mins or until puffed and golden brown.
5. Serve with maple syrup.

PAULA DEAN'S BAKED FRENCH TOAST CASSEROLE

Paula Dean's Baked French Toast Casserole image

Make and share this Paula Dean's Baked French Toast Casserole recipe from Food.com.

Provided by PACE6634

Categories Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 dash salt
1/2 lb butter, softened at room temperature
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Steps:

Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices.
Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Combine all ingredients for the Praline Topping in a medium bowl and blend well. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
Serve with maple syrup.

BAKED FRENCH TOAST CASSEROLE WITH MAPLE SYRUP

Baked French Toast Casserole With Maple Syrup image

This came from the show Paula's Home Cooking with Paula Deen on the Food Network. It is absolutely delicious! Prep time does not include overnight soaking.

Provided by Jamia Motsinger

Categories Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 loaf French bread (13 to 16 oz)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 dash salt
1 cup butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Steps:

Slice French bread into 20 slices, 1 inch thick.
Arrange slices in a generously buttered 9x13-inch baking dish in 2 rows, overlapping slices.
In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with wire whisk until well blended.
Pour mixture over bread slices, making sure all are covered evenly with egg mixture.
Spoon some of the mixture in between the slices.
Cover with foil and refrigerate overnight.
The next morning, preheat oven to 350°F.
Spread praline topping evenly over bread and bake for 40 minutes, until puffed up and lightly golden brown.
Serve with maple syrup.

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