MAPLE FRENCH TOAST CASSEROLE
When I first served this to family visiting from California, they all wanted the recipe. I'd never had so many compliments on my cooking before! The recipe was originally from my grandmother, given to me on my wedding day.-Melissa Faye Paxton, Clifton Forge, Virginia
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place bread in a greased 2-qt. baking dish; press down gently. Sprinkle with raisins. In a small bowl, beat cream cheese until fluffy. Gradually beat in whipping cream and syrup; mix well. Whisk together the eggs, vanilla, cinnamon and salt; add to cream cheese mixture., Pour evenly over bread; lightly press bread into egg mixture with a spatula. Cover; refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 25 minutes. Uncover; bake 20-25 minutes longer or until center is set and the top is golden brown. Serve with syrup.
Nutrition Facts : Calories 442 calories, Fat 26g fat (14g saturated fat), Cholesterol 283mg cholesterol, Sodium 392mg sodium, Carbohydrate 41g carbohydrate (20g sugars, Fiber 1g fiber), Protein 12g protein.
BAKED CREAM CHEESE FRENCH TOAST CASSEROLE
This baked cream cheese french toast casserole is stuffed with sweet cream cheese and topped with a brown sugar crumble topping. It's a wonderful recipe for a brunch or breakfast gathering because you can prep the casserole the night before.
Provided by Sally
Categories Breakfast
Time 9h25m
Number Of Ingredients 13
Steps:
- Grease a 9×13 inch or any 3-4 quart oven-safe dish with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread half of the cubes into the prepared baking pan.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the room temperature cream cheese on medium-high speed until completely smooth. Beat in the confectioners' sugar and 1/4 teaspoon vanilla extract until combined. Drop random spoonfuls of cream cheese mixture on top of the bread. Layer the remaining bread cubes on top of cream cheese. (I like to make sure some cream cheese is still exposed on top just for looks.) Set aside.
- Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla together until no brown sugar lumps remain. Pour evenly over the bread. Cover the pan tightly with plastic wrap and refrigerate for at least 3-4 hours and up to 24 hours. Overnight is best.
- Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
- Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold cubed butter with a pastry blender or two forks. Sprinkle the topping evenly over the soaked bread.
- Bake uncovered for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Drizzle with optional maple syrup or dust with confectioners' sugar. Serve warm.
- Cover leftovers tightly and store in the refrigerator for 2-3 days.
STRAWBERRY CREAM CHEESE FRENCH TOAST
French toast casserole is served with a drizzle of warm homemade strawberry sauce.
Provided by Tamala Henry
Categories Breakfast and Brunch Eggs
Time 9h45m
Yield 12
Number Of Ingredients 11
Steps:
- Generously grease a 9x13-inch baking dish.
- Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
- Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
- Remove baking dish from refrigerator 45 minutes before baking.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
- Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.
Nutrition Facts : Calories 432.7 calories, Carbohydrate 42.2 g, Cholesterol 244.5 mg, Fat 24.5 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 13.4 g, Sodium 376 mg, Sugar 25.2 g
CREAM CHEESE FRENCH TOAST CASSEROLE
This is the most delicious French toast, that is made in the oven, serve sprinkled with powdered sugar, and smothered with maple syrup. Plan ahead this needs to be chilled overnight.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 50m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Place the bread cubes in a greased 13 x 9-inch baking dish.
- Beat the cream cheese at medium speed of mixer until smooth.
- Add in the eggs (1 at a time) mixing well after each addition.
- Add in the milk, half and half, 1/2 cup maple syrup and vanilla; mix well until smooth.
- Pour the cream cheese/milk mixture over the top of the bread cubes; cover, and refrigerate overnight.
- The next morning: Set the oven to 375 degrees.
- Remove the bread mixture from the fridge; let stand on the counter for 30 minutes before baking.
- Bake for 40-50 minutes, or until set (should be a nice golden brown colour).
- Remove from the oven, sprinkle with powdered sugar.
- Serve with maple syrup.
- Delicious!
Nutrition Facts : Calories 361, Fat 18.1, SaturatedFat 9.4, Cholesterol 228.1, Sodium 430.6, Carbohydrate 37.2, Fiber 0.9, Sugar 14.5, Protein 12.3
MAPLE CREAM CHEESE FRENCH TOAST CASSEROLE
Plan ahead this needs to be refrigerated for a minimum of 8 hours or overnight. I tossed the bread cubes with a couple teaspoons of cinnamon before placing in the baking dish, but that is optional, if you prefer a less sweeter taste just omit the white sugar completely --- this is *very* good!
Provided by Kittencalrecipezazz
Categories Breakfast
Time 8h50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place the bread cubes in a buttered 13 x 9-inch baking dish.
- In a bowl beat the softened cream cheese with sugar at medium speed with an electric mixer until smooth and well combined.
- Add in eggs one at a time mixing well after each addition.
- Add in milk, half and half cream, maple syrup and vanilla; beat until well combined.
- Pour the cream cheese mixture over the bread cubes in the baking dish, using a fork or spoon gently lift the cubes so that they coat evenly with the egg mixture.
- Cover with plastic wrap and refrigerate for 8-24 hours.
- Next morning set oven to 375°F.
- Remove the dish from the fridge and let sit out at room temperature for 30 minutes.
- Bake uncovered for about 45-50 minutes or until set and a golden brown colour.
- Sprinkle with powdered sugar and serve with maple more maple syrup.
- Delicious!
OVERNIGHT FRENCH TOAST CREAM CHEESE CASSEROLE
Very easy! It just takes minutes to make the night before and then just bake it in the morning. I usually make a small 8" x 8" casserole, using half the ingredients, except a little more bread (5 slices) and a little less cream cheese (6-7 oz.). NOTE: optional nuts have been added.
Provided by Recipe Reader
Categories Breakfast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Layer half of the bread cubes in a greased 9 X 13 casserole dish.
- Scatter the cream cheese cubes over the bread, then add the other half of the bread cubes on top.
- Combine egges, milk, and syrup. Pour over the casserole.
- Cover and refrigerate overnight.
- In the morning, bring to room temperature, and sprinkle the nuts over the top of the casserole, lightly pressing them in with a spatula.
- Bake 30 to 45 minutes in a 350 oven.
- Serve with more maple syrup, if desired.
FRENCH TOAST CASSEROLE
Topped with cinnamon and sugar, this fuss-free overnight French toast casserole is my favorite way to make the breakfast favorite. Since you assemble this baked French toast the previous night, you save time in the morning, and if you have an extra hungry crowd, it's easy to bake up a few batches. -Sharyn Adams, Crawfordsville, Indiana
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place bread cubes in a greased 13x9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. , Cover and bake until a knife inserted in the center comes out clean, 45-50 minutes. Let stand for 5 minutes. Serve with maple syrup if desired.
Nutrition Facts : Calories 223 calories, Fat 7g fat (3g saturated fat), Cholesterol 151mg cholesterol, Sodium 484mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 11g protein.
BAKED FRENCH TOAST CASSEROLE WITH MAPLE SYRUP
This came from the show Paula's Home Cooking with Paula Deen on the Food Network. It is absolutely delicious! Prep time does not include overnight soaking.
Provided by Jamia Motsinger
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Slice French bread into 20 slices, 1 inch thick.
- Arrange slices in a generously buttered 9x13-inch baking dish in 2 rows, overlapping slices.
- In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with wire whisk until well blended.
- Pour mixture over bread slices, making sure all are covered evenly with egg mixture.
- Spoon some of the mixture in between the slices.
- Cover with foil and refrigerate overnight.
- The next morning, preheat oven to 350°F.
- Spread praline topping evenly over bread and bake for 40 minutes, until puffed up and lightly golden brown.
- Serve with maple syrup.
BLUEBERRY FRENCH TOAST
A local blueberry grower shared this recipe with me, and it's the best breakfast dish I've ever tasted. With the cream cheese and berry combination, this blueberry french toast casserole reminds me of dessert. -Patricia Axelsen, Aurora, Minnesota
Provided by Taste of Home
Time 1h25m
Yield 8 servings (1-3/4 cups sauce).
Number Of Ingredients 12
Steps:
- Cut bread into 1-in. cubes; place half in a greased 13x9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes. , Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted in center comes out clean. , Combine the sugar, water and cornstarch in a small saucepan until smooth. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.
Nutrition Facts : Calories 621 calories, Fat 31g fat (15g saturated fat), Cholesterol 350mg cholesterol, Sodium 569mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 2g fiber), Protein 19g protein.
MAPLE FRENCH TOAST
Make and share this Maple French Toast recipe from Food.com.
Provided by love4culinary
Categories Breads
Time 17m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- First allow your sliced bread to sit at room temperature for approximately 1 hour to allow the surfaces to dry out.
- In a wide bowl, beat your eggs with your maple syrup until the mixture is slightly thickened.
- Beat in the milk, vanilla, nutmeg and salt.
- Place your bread slices in the mixture and allow them to soak in the mixture for approximately 5 minutes until saturated well.
- Next you will want to preheat your skillet over medium heat and add 2 Tablespoons of butter.
- Once your butter has melted reduce your heat to medium-low and saute bread slices for about 5-6 minutes per side, making sure that you flip each slice over every 2 minutes or so to make sure that they brown evenly.
- You may have to cook in 2 batches if you use a smaller skillet.
- Sprinkle with confectioners' sugar, and place random berries around the plate for a nice look and tasty meal.
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- Spray a 9×13-inch baking dish with nonstick cooking spray. Place the cubed bread into the dish.
- In a large bowl, beat the cream cheese until smooth. Add in the eggs, one at a time, beating after each addition. Add in the milk, half and half, 1/2 cup of the maple syrup and the vanilla and beat until combined. (There may still be some small chunks of cream cheese, but that is normal.) Pour the mixture over the bread cubes, pressing the bread down to make sure it is all soaked with the liquid. Cover and refrigerate overnight.
- The next morning, remove the casserole from the refrigerator and allow it to come to room temperature for 30 minutes. Preheat the oven to 350ºF.
- Bake, uncovered, for 50 minutes, or until a knife inserted in the middle comes out clean. Pour the remaining 1/2 cup of maple syrup over the casserole and sprinkle with powdered sugar.
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