BEST OVEN BAKED FRENCH TOAST
Easy make-ahead French toast.
Provided by Ginny Thompson Oakley
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 8h40m
Yield 8
Number Of Ingredients 7
Steps:
- Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
- Sprinkle brown sugar and cinnamon evenly over melted butter.
- Arrange bread in two layers over brown sugar mixture.
- Beat eggs, milk, and salt in a bowl; pour over bread.
- Cover and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 343.2 calories, Carbohydrate 40.9 g, Cholesterol 171.2 mg, Fat 16.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 8.9 g, Sodium 421.1 mg, Sugar 22.7 g
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.
Nutrition Facts : Calories 297 calories, Fat 15g fat (8g saturated fat), Cholesterol 128mg cholesterol, Sodium 299mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 9g protein.
NEW ORLEANS STYLE FRENCH TOAST
Spicy, creamy and tasty. Serve with a cup of cafe au lait. Source: unknown
Provided by Lynnda Cloutier
Categories Other Breakfast
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375. In large bowl, whisk together eggs, milk, cream, salt, sugar, vanilla extract, cinnamon and allspice. Soak bread slices in custard mixture for at least 30 minutes or til completely saturated.
- 2. Melt a few tablespoons butter in large nonstick skillet over medium heat. Add bread in batches and lightly brown, about 2 minutes per side. Don't cook too dark, as additional browning will occur in oven.
- 3. Transfer to lightly buttered, foil lined baking sheets and bake for 10 minutes. After 10 minutes, remove and turn each slice over. Put back in oven for another 10 to 15 minutes or til browned and the bread springs back when tested with a finger. Serve at once. Face: The thrifty French, who pride themselves on the short life of their bread, are believed to have invented French toast as a way of using up bread that is no longer fresh. The french name for this tasty morsel is pain perdu, or "lost bread."
OVEN-BAKED FRENCH TOAST
A simple way to make french toast at home! If you are looking for an easy, delicious french toast recipe made in the oven, look no further! This recipe will please everyone.
Provided by Lola Osinkolu
Categories Breakfast
Number Of Ingredients 8
Steps:
- Crack the eggs in a large bowl and beat well. Add in all of the remaining ingredients, except the butter. Mix fully together until the mixture starts to froth.
- Grease the pan generously with butter, add the mixture, and arrange the slices evenly inside the pan to absorb the egg mixture. After about 10 seconds, flip the bread over and let it absorb the remaining mixture. Discard any excess egg mixture.
- Bake the French toast for 25 minutes at 425F. Flip the slices about halfway through, after about 10-15 minutes. Let the bread slices continue to cook for about 5-7 minutes or until golden brown.
- Serve the French toast hot or warm with syrup, honey, or fruits.
Nutrition Facts : Calories 122 kcal, Carbohydrate 15 g, Protein 6 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 75 mg, Sodium 163 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving
BAKED FRENCH TOAST WITH OAT CRUMBLE TOPPING
The beauty of a baked French toast casserole is that you can prepare it entirely in advance, usually the night before you want to serve it, then pop it into the oven about 45 minutes before you're ready to eat. This version combines toasted challah with a nutmeg-flavored custard, which is then topped with a crunchy oat crumble. Pears add a ripe and juicy note to the dish, but if you'd rather go fruitless, you can leave them out. The finished dish is sublime served with vanilla-honey syrup drizzled on top, but it is also excellent with maple syrup.
Provided by Melissa Clark
Categories breakfast, brunch, casseroles, main course
Time 5h30m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Heat oven to 450 degrees. Spread bread cubes out and toast until lightly golden, 7 to 15 minutes. Let cool.
- Generously butter a 2-quart casserole dish or 9- by 13-inch baking dish and fill with bread cubes.
- In a bowl, whisk together eggs, milk, cream, honey, vanilla, nutmeg, cardamom and salt until smooth. Pour over bread, tossing well. Press down on bread so it forms an even layer that is mostly submerged in custard. Cover and refrigerate for at least 4 hours and preferably overnight (or up to 48 hours ahead).
- Heat oven to 350 degrees.
- Prepare the topping: In a large bowl, stir together flour, oats, brown sugar, cinnamon, ginger and salt. Using your fingers or a pastry blender, cut in the butter until the mixture is crumbly. You can also pulse the topping ingredients together in a food processor if you'd rather. (The topping can be prepared up to 48 hours in advance; store covered in the refrigerator until needed.)
- Spread diced pears, if using, evenly over the top of the bread, then cover with crumble mixture. Bake until golden and firm, 40 to 50 minutes. If you'd like a crunchier crust, broil for the final 1 to 2 minutes. Or leave the topping softer; it's good both ways.
- Meanwhile, prepare the syrup, if desired: In a small saucepan, combine honey and 1 to 2 tablespoons water, depending upon how thick you want the syrup to be. Using a paring knife, scrape the seeds from the vanilla bean and add seeds to the pot. Bring to a simmer, then turn off the heat and let the vanilla infuse for at least 10 minutes. (Syrup can be made up to 1 week ahead.) Serve the French toast warm with the honey-vanilla syrup, or maple syrup.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 20 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 358 milligrams, Sugar 26 grams, TransFat 0 grams
BAKED FRENCH TOAST, NEW ORLEANS STYLE
Make and share this Baked French Toast, New Orleans Style recipe from Food.com.
Provided by PalatablePastime
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray a 12 x 8 inch casserole or baking dish with nonstick spray or lightly grease with butter.
- Arrange slices of bread across bottom of dish, completely covering bottom (squeeze in more if the bottom shows).
- In a mixing bowl, combine eggs, half and half, sugar and nutmeg; beat well.
- Pour evenly over the bread, then cover dish with plastic wrap and refrigerate overnight.
- Before baking, preheat oven to 375 degrees F.
- Uncover, and bake in preheated oven for 20-25 minutes or until puffed and golden brown.
- Meanwhile, prepare sauce, by melting butter in a skillet over medium heat.
- Add the pears, and cook 2 minutes or until tender, stirring occasionally.
- In a small bowl, combine water and cornstarch, blending well; add honey and cornstarch to the pears and cook 2 minutes, stirring, or until mixture thickens and is bubbly.
- Serve sauce over French toast.
Nutrition Facts : Calories 878.2, Fat 23.6, SaturatedFat 10.8, Cholesterol 249.2, Sodium 1307.1, Carbohydrate 142.5, Fiber 8.4, Sugar 35.4, Protein 25.4
CLASSIC FRENCH TOAST
Here's a recipe for the kind of French toast people line up for outside restaurants on Sunday morning. It's simple: no new ingredients, tools or technology needed. You don't even need stale bread. What you do need is thick-cut white bread, dunked into an egg-milk mixture with extra richness from egg yolks and heavy cream. That gives the French toast a buttery taste and firm but fluffy texture. (Oversoaking is the enemy here; the mixture should fill the bread, not cause it to break.) For an appetizing, lacy brown crust, sprinkle on sugar toward the end of cooking: It will caramelize and turn glossy. Just make sure to keep the heat low after you add the sugar. Otherwise, it could burn quickly over high heat.
Provided by Julia Moskin
Categories breakfast, brunch, pancakes, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 200 degrees, and place a wire rack on a sheet pan inside.
- In a shallow bowl, whisk the eggs, additional yolks, milk, vanilla (if using) and salt until foamy and smooth. Set aside. Place a small lump of butter (enough to coat the bottom of the skillet when melted) in a large, heavy nonstick skillet over low heat. It will melt very slowly.
- When butter is just melted and bubbling, raise heat and bring to a sizzle. Place 2 slices of bread in the bowl with the egg mixture. Turn them a few times in the mixture until evenly saturated, about 5 seconds on each side. Do not soak.
- Lift a slice out of the egg mixture, gently shake off any excess, and place in the pan. Repeat until the skillet is full, and let the slices cook at a sizzle for about 2 minutes, until just turning golden brown on the bottom.
- Add another small lump of butter to the pan and flip the slices over, swirling the pan so that the fresh butter coats the bottom. (This will allow the second side to brown.)
- Continue cooking over low heat until the second side is golden brown. Dust with cinnamon sugar, flip again, and dust the other side. Test for doneness by pressing the center: The dent should slowly spring back. If it remains, the interior is not yet cooked. Continue cooking at low heat, flipping occasionally, until done. Serve immediately, or transfer to the oven to keep warm while cooking remaining bread. Serve as soon as possible. Top with maple syrup, berries, jam, sliced bananas, orange supremes - whatever you'd like.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 15 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 463 milligrams, Sugar 10 grams, TransFat 0 grams
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