EASY NIGHT BEFORE FRENCH TOAST RAPHAEL
My family and friends just love this recipe! It's easy, delicious, and you make it the night before so there is no work in the morning. Just pop it in the oven and by the time the table is set and coffee is on, it's ready! I believe this recipe came from the Best of Bridge cookbook. Great served with fresh fruit or yogurt. Can also be cooked in casserole dish on the barbeque so you don't heat up your house on a hot day!
Provided by Leslie
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Put half the bread into the bottom of a greased 9 x 11 pan.
- Dot cubed cheese on top.
- Cover with the rest of the bread.
- Combine remaining ingredients and pour over bread mixture.
- Cover and refrigerate overnight.
- Bake at 375 degrees for 45 minutes in the morning.
- Drizzle with more syrup over top when finished baking.
- Serve while hot.
- Another variation is to add a layer of your favourite fresh fruit.
- (peaches, blueberries, apples)on top the first layer of bread cubes.
LIGHT NIGHT BEFORE FRENCH TOAST RAPHAEL
The original recipe was from the Best of Bridges book... Here is how you health it up! This is so delicious... I hope you enjoy it too! Note: Cooking time doesn't include refrigeration. NOTE: THE PHOTO I posted is with the recipe being made with 6 cups of enriched white bread instead of half white and half whole wheat.
Provided by I Cant Believe Its
Categories Breakfast
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Grease an 8x8 pan.
- take 1 1/2 cups of the white bread and 1 1/2 cups whole wheat bread and, alternating, line the bottom of the pan and continue layering until used up (about 2 layers), pressing down and condensing the bread against the pan.
- Dot the cream cheese/fruit over the bread layers, squishing cheese/fruit down slightly.
- Cover with the remaining 1 1/2 cups of white bread and the remaining 1 1/2 cups of whole wheat bread, again alternating so the two types of bread are spread around, again pressing down to create an even top layer.
- Combine the remaining ingredients and pour over bread and cheese.
- Cover with plastic wrap and refrigerate overnight.
- In the morning, remove plastic wrap and bake in oven for 45 minutes that has been preheated to 375°F.
- Serve immediately with additional maple syrup. Refrigerate the leftovers.
Nutrition Facts : Calories 146.3, Fat 3.9, SaturatedFat 1.3, Cholesterol 134.1, Sodium 234.4, Carbohydrate 19.2, Fiber 0.6, Sugar 8.8, Protein 8.5
NIGHT BEFORE FRENCH TOAST CASSEROLE
found this on cooks.com....sometimes i substitute the milk for heavy cream to get a richer flavor. chilling time not included in prep time.
Provided by Brisket in Roses
Categories Breakfast
Time 1h
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Grease a 13 x 9 x 2 inch pan.
- Cut bread into 1 inch slices and arrange in one layer in bottom of pan.
- Beat eggs with remaining ingredients, except butter, and pour over bread in pan.
- Cover with foil and refrigerate 4-36 hours. To bake, uncover pan, dot with butter, sprinkle with cinnamon and sugar.
- Bake at 350 degrees in center of oven for 45-50 minutes.
- Remove and let stand for 5 minutes.
- Serve with choice of syrup, honey, yogurt, or fresh fruit.
Nutrition Facts : Calories 567.7, Fat 24.5, SaturatedFat 11.4, Cholesterol 463.9, Sodium 1138.6, Carbohydrate 59.2, Fiber 2.3, Sugar 13.8, Protein 24.9
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