French Baguette Casserole Recipes

GRANDMA RE'S BAGUETTE FRENCH TOAST CASSEROLE

Steps:

• Butter a 9x13-inch baking pan. Place baguette slices into the bottom of the prepared pan.
• Combine half-and-half, milk, eggs, vanilla extract, cinnamon, and nutmeg in a bowl. Pour over bread slices, cover the baking pan, and store in the refrigerator, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Uncover pan. Combine brown sugar, pecans, margarine, and corn syrup in a bowl and spoon over bread mixture, making sure to touch each slice.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 40 minutes.

SAVORY FRENCH TOAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Arrange baguette slices in the bottom of a casserole dish.
• Beat eggs well in a bowl. Add onions, tomatoes, mushrooms, garlic, and ginger in a bowl. Sprinkle 2 tablespoons of Cheddar cheese on top and mix until well combined. Add sage, salt, and pepper. Pour egg mixture over the baguette slices and sprinkle with bacon bits.
• Bake in the preheated oven for 17 minutes. Sprinkle with remaining Cheddar and bake until fully melted, about 5 more minutes. Serve hot.

FRENCH BAGUETTE CASSEROLE

Steps:

• In a medium stockpot, bring 1 & 1/2 cups water to a boil. Add spinach, cooking 2 minutes. Drain in colander; press out any remaining water by placing spinach in a cotton, kitchen towel and squeezing out moisture. Chop roughly and set aside.
• On an angle, cut French baguette bread into 1/2″ thick slices. Using a basting (or pastry) brush, lightly oil both sides of each slice with olive oil. Spray your favorite casserole dish (13×9x2″ or 11×9x3″) with non-stick cooking spray, and line the bottom of dish (and sides if necessary) with the prepared bread, slightly layering and overlapping the slices.
• Over medium heat, warm a few tablespoons of olive oil in a large skillet. Add the onion and saute until fragrant, about 40 seconds. Add sliced mushrooms and cook 5 minutes more, stirring frequently. Add ground cumin and spinach, stirring to combine.
• Layer cooked onion/mushroom/spinach mixture over the bread, spreading evenly. Layer shredded Gruyere over the vegetables, spreading evenly. In a medium-sized bowl, whisk eggs and milk with salt and pepper to taste. Gently and evenly, pour egg mixture over the layered bread and vegetables in casserole dish. Cover and place in refrigerator for at least 1 hour to let the custard mixture absorb into the bread.
• After 1 hour, preheat oven to 375 degrees F and remove casserole from refrigerator. Uncover and bake for approximately 40-45 minutes, or until cheese begins to turn golden brown and just crispy. Knife inserted near center should come out moist, but relatively clean.
• Remove from oven, allow casserole to cool slightly, then cut into portions for serving. If desired, garnish individual portions with a pinch of ground nutmeg. Serve warm with green salad or fresh fruit.

FRENCH BAGUETTE

Steps:

• Combine water and sugar in a mixing bowl, sprinkle in yeast and let stand for about 10 minutes, or until yeast is dissolved and creamy.
• Using electric mixer, gradually beat in 3 cups of the flour, skim milk powder and salt; beat until smooth, about 3 minutes.
• With wooden spoon, gradually stir in enough of the remaining flour to make a stiff dough.
• Turn out onto lightly floured surface and knead until smooth and elastic, about 10 minutes.
• Place in lightly greased bowl, turning to grease all over, cover with plastic wrap and let rise for 2 to 2 1/2 hours or until almost tripled in bulk.
• Punch down dough; cover and let rise for for 1 to 1 1/2 hours until doubled in bulk.
• Grease two heavy baking sheets or baguette pans and dust with cornmeal; set aside.
• Punch down dough; turn out onto floured surface and knead into a smooth ball. Divide dough into 4 equal pieces; roll each into a rope about 14 inches long. Place 2 ropes at least 4 inches apart on each prepared baking sheet.
• Dust tops with flour, cover with dry tea towel and let rise for about an hour, until doubled in bulk.
• 15 minutes before baking, place inverted baking sheet on middle rack of 425 oven. Place cake or pie plate on bottom rack.
• Just before baking only 2 baguettes at a time, pour 1 cup of water into pan. Using serrated knife, cut 3 long diagonal slashes about 1/4 inch deep inot each baguette.
• Place baking sheet with baguettes on inverted baking sheet and bake for 20-25 minutes or until golden brown and bottom sounds hollow when tapped.
• Remove to wire rack and let cool. Repeat with remaining baguettes.