Berry And Walnut French Toast Casserole Recipes

BERRY FRENCH TOAST CASSEROLE

Steps:

• Butter the bottom and sides of a 9-by-13-inch baking dish. Slice the bread into 3/4- to 1-inch-thick slices. Tile the bread in the dish, overlapping the slices. Scatter the berries over the bread, letting some fall to the bottom of the dish.
• Whisk the milk, granulated sugar, cream, vanilla and almond extracts, eggs and 1/4 teaspoon salt in a medium bowl until the sugar is dissolved. Pour over the bread and berries and press gently on the bread to immerse in the egg mixture. Melt the butter and drizzle over the top of the casserole. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F. Remove and discard the plastic wrap. Bake the casserole until golden brown and set in the center, tenting it with foil if the bread starts to become too dark, 45 to 50 minutes. Let rest for 10 minutes, then dust with confectioners' sugar and serve with warm maple syrup on the side.

FRENCH TOAST CASSEROLE WITH BROWN SUGAR-WALNUT CRUMBLE

Steps:

• For the casserole: Generously butter a 3-quart casserole dish. Arrange the bread slices over the bottom of the dish in three rows of 6 slices, shingling slightly.
• Whisk the eggs, granulated sugar, vanilla, cinnamon, nutmeg and 1/2 teaspoon salt in large bowl until combined and smooth. Whisk in the milk and heavy cream. Pour the egg mixture evenly over the bread slices, making sure that all slices have been coated. Cover the dish and refrigerate for at least 8 hours or up to 12.
• Position an oven rack in the center of the oven, and preheat to 350 degrees F.
• For the crumble: Toss the brown sugar, flour, cinnamon, nutmeg and 1/4 teaspoon salt together in a medium bowl. Add the butter and work it in with your fingers until the mixture is crumbly with pea-sized bits of butter. Mix in the walnuts.
• To assemble: Give the bread slices in the casserole dish a gentle push into the custard. Sprinkle the crumble evenly over the top.
• Bake the casserole until the top is puffed and browned and a knife inserted in the center comes out clean, about 45 minutes (it will still be a little wiggly but will continue to cook a bit out of the oven); check halfway through the baking time and tent with foil if the topping is browning too quickly. Serve hot.

MIXED BERRY FRENCH TOAST BAKE

Steps:

• Whisk together first 6 ingredients. Place bread cubes in a 13x9-in. or 3-quart baking dish coated with cooking spray. Pour egg mixture over top. Refrigerate, covered, 8 hours or overnight., Preheat oven to 350°. Remove berries from freezer and French toast from refrigerator and let stand while oven heats. Bake, covered, 30 minutes., In a small bowl, cut butter into brown sugar until crumbly. Top French toast with berries; sprinkle with brown sugar mixture. Bake, uncovered, until a knife inserted in the center comes out clean, 15-20 minutes. If desired, dust with confectioners' sugar and serve with syrup.

MIXED BERRY FRENCH TOAST CASSEROLE

Steps:

• Place bread cubes in a large mixing bowl. Mix eggs, milk, vanilla extract, cinnamon, and nutmeg together in another bowl. Pour over bread cubes. Stir once or twice to make sure bread is evenly coated; be gentle when stirring in order to prevent bread from tearing.
• Refrigerate bread mixture for 4 hours, to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Generously grease a 9x13-inch pan.
• Pour bread mixture into the prepared pan. Sprinkle cream cheese cubes evenly bread. Top with berries. Mix gently to distribute thoroughly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.