CARAMEL OVERNIGHT FRENCH TOAST CASSEROLE
EASY, soft, tender, and decadent French toast casserole that's coated in caramel sauce!! Assemble it the night before and wake up to an amazing breakfast or brunch that everyone will ADORE!!
Provided by Averie Sunshine
Categories Bread, Rolls, Muffins & Breakfast
Time 1h35m
Number Of Ingredients 11
Steps:
- Spray a 9x13-inch casserole dish with cooking spray; set aside.
- To a medium bowl, add the melted butter, brown sugar, and stir to combine. Mixture will have the consistency of wet sand. Scatter this mixture in the bottom of the prepared pan. You will not have complete coverage; set pan aside.
- To a large bowl, add the eggs, and lightly beat to break the yolks and combine.
- Add the milk, vanilla, cinnamon, ginger, salt, and whisk to combine.
- Add the bread to the bowl and toss well, but lightly, with a spatula to evenly coat the bread in the egg-milk mixture.
- Turn bread out into the prepared pan, cover pan, and place it in the refrigerator for at least 1 hour, or up to 12 hours overnight.
- Preheat oven to 350F and remove pan from the fridge while oven is preheating. Bake for about 25 to 30 minutes or until the caramel sauce underneath is lightly bubbling and the top of the bread is slightly crusted over and lightly browned.
- Immediately after you take the casserole dish out of the oven, place a very large serving platter over the casserole dish and invert it so the casserole 'plops' out onto the serving platter. Use caution since the casserole dish is hot and heavy.
- Using a spatula, scrape any caramel sauce from the baking dish onto the French toast casserole.
- Optionally, if desired, lightly drizzle extra caramel or salted caramel sauce over the top, and/or lightly drizzle maple syrup, and serve immediately.
- Recipe is best warm and fresh.
Nutrition Facts : Calories 503 calories, Carbohydrate 89 grams carbohydrates, Cholesterol 197 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 748 grams sodium, Sugar 56 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CINNAMON TOAST PUDDING
Provided by Sunny Anderson
Categories side-dish
Time 40m
Yield 6 to 8 servings Prep Time: 10 minutes
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Butter baking dish and set aside. In a small bowl, combine butter, 1/4 cup sugar, cinnamon and salt. Generously butter both sides of brioche bread with butter mixture. Toast on a baking sheet in the oven 5 to 10 minutes, or until bread turns golden brown. Cut toast on a diagonal into triangles and arrange in the prepared baking dish. In a medium bowl, whisk together eggs, heavy cream, yogurt, orange juice, salt, remaining sugar, and vanilla. Stir in grapes and pour over bread slices in baking dish. Let rest 10 minutes for bread to absorb some of the egg mixture, gently pressing down a few times to help absorb. Bake 25 to 30 minutes until crust is golden and crispy in parts and custard is set. Remove from the oven, dust with powdered sugar, drizzle with maple syrup and serve.
CINNAMON TOAST
Yummy cinnamon toast makes a great breakfast meal or a snack!
Provided by Melodi
Categories Desserts
Time 7m
Yield 2
Number Of Ingredients 4
Steps:
- Use a toaster to toast the bread to desired darkness. Spread butter or margarine onto one side of each slice. In a cup or small bowl, stir together the sugar and cinnamon; sprinkle generously over hot buttered toast.
Nutrition Facts : Calories 153.6 calories, Carbohydrate 26.1 g, Cholesterol 10.8 mg, Fat 4.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 2.8 g, Sodium 199.2 mg, Sugar 13.6 g
CINNAMON TOAST PUDDING WITH CARAMEL SAUCE
From Southern Living, from their healthier recipes section. Turns pieces of cinnamon toast into a special dessert. Simple, sweet and good!
Provided by LonghornMama
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Spread one side of each bread slice evenly with butter.
- Combine 1/4 cup sugar and cinnamon; sprinkle evenly over buttered side of bread. Place on a baking sheet. Broil 4 inches from heat (with door to electric oven partially open) 2 minutes or until browned and bubbly. Remove from oven; cool.
- Cut each toast slice into 4 triangles. Arrange triangles, sugared side up, on bottom and around sides of a well-buttered 9-inch quiche dish, overlapping if necessary. Set aside.
- Cook milk in a saucepan over low heat until hot; remove from heat and add 2/3 cup sugar, pinch salt, egg substitute and vanilla, stirring until sugar dissolves.
- Spoon half of custard into quiche dish. Let stand 5 minutes.
- Pour in remaining custard and place dish in a large shallow pan. Add hot water to larger pan to a depth of 3/4 inch.
- Bake at 350°F for 30-35 minutes or until a knife inserted in center comes out clean. Serve warm with Caramel Sauce.
- For Caramel Sauce: combine sugar, dark corn syrup, butter and pinch salt in heavy saucepan; bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, one minute. Remove from heat. Stir in evaporated milk and vanilla.
- Yield: 1 1/2 cups Caramel Sauce.
Nutrition Facts : Calories 462.2, Fat 11.3, SaturatedFat 6.2, Cholesterol 28.6, Sodium 397.2, Carbohydrate 81.8, Fiber 0.9, Sugar 55, Protein 9.7
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