French Toast Casserole Barefoot Contessa Recipes

RASPBERRY BAKED FRENCH TOAST

Steps:

• Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
• Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
• Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.

ORANGE-GINGER MAPLE SYRUP BAREFOOT CONTESSA BAKED FRENCH TOAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees, and put an oven pan filled with water in the bottom to make some steam.
• Grate the orange and save the peels for now. Remove as much of the white outer sections of the orange as possible since they are quite bitter.
• Cut it to small even cubes. Caramelize them in a frying pan with butter and brown sugar and milk for 10 minutes on medium heat.
• Take a casserole or oven pan, and put the bread or brioche slices in it side by side.
• Whisk the 8 eggs and blend with the ginger, orange peel, vanilla extract, ground cinnamon.
• Spread a thick layer of orange marmalade on each slice of bread, and pour all the ingredients over the slices of bread slowly, making sure it gets everywhere.
• Cover the pan with foil. Place it in the preheated, steamed oven and bake it for 60 minutes. Don't open the oven for the first 45 minutes.
• A fine, fluffy egg layer will embrace your tasty bread, thus making a fantastic pudding-like but crunchy texture. You can serve it hot or cold and with maple syrup as you wish. I love to have a glass of cold milk on the side as well.

CHALLAH FRENCH TOAST

Steps:

• Preheat the oven to 250 degrees F.
• In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
• Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.

FRENCH TOAST BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees.
• Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
• In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
• Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
• With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.