Overnight Raisin French Toast Recipes

RAISIN BREAD FRENCH TOAST

Steps:

• In a medium bowl, beat together the eggs, milk, vanilla and cinnamon. Transfer the egg mixture to a wide bowl (like a pasta bowl), so you can dip the bread slices.
• Preheat a nonstick skillet on medium to medium-high heat. TIP: To make French toast quick, a square skillet is very handy because it can make 4 slices at once, and the low edges of the pan make it easy to flip.
• Drop a knob of butter on the hot skillet. Working one slice at a time, dip each slice for about 20 seconds, and flip and allow to soak for another 10 seconds.
• Place the egg dipped bread on the skillet and cook for about 2-3 minutes, until the bottom is golden brown. Flip and cook an additional 2 minutes on the other side, until the French toast feels slightly firm to the touch and the bottom is golden brown. Adjust the heat as necessary so the French toast gets cooked through before the outsides burn.
• Serve immediately with maple syrup, a sprinkle of cinnamon, and a dollop of whipped cream.

RAISIN BREAD FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8-inch baking pan.
• Pour bread cubes into the prepared pan.
• Beat milk, eggs, sugar, and vanilla extract together in a bowl until evenly mixed; pour mixture over bread cubes. Arrange butter chunks atop bread mixture. Set aside for bread to absorb liquid, about 10 minutes. Sprinkle with cinnamon.
• Bake in the preheated oven until top is golden, 45 to 50 minutes.

OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Pour melted butter into an 11x15-inch baking dish. Sprinkle brown sugar and cinnamon over the butter and top with bread slices, making sure slices are placed close together.
• Mix milk, eggs, and vanilla extract in a bowl until thoroughly combined; pour over bread in the baking dish. Cover with aluminum foil and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place the covered casserole in the preheated oven and bake for 30 minutes. Uncover, and bake until puffed and lightly golden, about 15 minutes more.

OVERNIGHT EGGNOG FRENCH TOAST

Steps:

• Lightly grease a 9x13-inch baking dish.
• Heat the brown sugar, butter, and corn syrup in a small saucepan over medium heat. Cook and stir until the mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish. Place the bread slices atop the brown sugar mixture.
• Whisk the eggs and eggnog together in a large bowl; pour over the bread slices. Cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.
• Preheat an oven to 325 degrees F (165 degrees C). Remove the baking dish from the refrigerator.
• Bake in the preheated oven for 35 minutes. Increase heat to 375 degrees F (190 degrees C), remove the aluminum foil, and continue baking until the the top begins to brown, 5 to 7 minutes more.

APPLE-RAISIN FRENCH TOAST CASSEROLE

Steps:

• Grease a 9x13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples.
• In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminum foil, and refrigerated overnight.
• Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.

OVERNIGHT CINNAMON/RAISIN FRENCH TOAST

Steps:

• 1. Cube the cinnamon/raisin bread. Place 1/2 of the bread cubes in a greased 9" x 13" dish. Top with cream cheese and remaining bread.
• 2. In a large bowl combine remaining ingred's. Pour over the top of the bread mixture. Cover and refrigerate overnight.
• 3. In the morning...Remove from the fridge and allow to stand for 30 mins. Preheat oven to 350 degrees. Bake covered for 30 minutes until knife inserted comes out clean. Dust with powder sugar.
• 4. Warm syrup in pan over low heat or in microwave drizzle onto each serving. Enjoy!

OVERNIGHT PECAN FRENCH TOAST

Steps:

• In an ungreased 13x9-in. baking dish, combine the eggs, cream and vanilla. Add bread slices; soak for 5 minutes. Turn bread over; cover and refrigerate overnight., In a bowl, combine the brown sugar, butter, syrup and pecans. Pour into a greased 13x9-in. baking dish. Top with bread. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.

CINNAMON-RAISIN OVERNIGHT FRENCH TOAST RECIPE - (4/5)

Steps:

• To make filling: in medium skillet; melt margarine over medium heat. Add apples and brown sugar; cook 20 minutes or until apples are deep golden, stirring occasionally. Remove from heat; stir in brandy; return to heat and cook 1 minute longer. To make French toast: Spray 13 x 9-inch baking dish with vegetable oil spray. Arrange half of bread slices, overlapping slightly, in prepared baking dish. In medium bowl, beat milk, salt, cinnamon, eggs and egg whites until well-mixed. Pour half of egg mixture over bread in dish. Reserve 1/4 of apple filling (cover and refrigerate to spoon on casserole after it bakes). Spread remaining filling over bread in even layer. Arrange remaining bread slices over apple layer. Pour remaining egg mixture over bread, pressing bread down with spatula so it absorbs egg mixture. Dot bread with margarine; sprinkle with sugar. Cover and refrigerate overnight. To bake: Heat oven to 325 degrees. Bake casserole, uncovered, for 55 minutes or until knife comes out clean. Reheat reserved apple filling in microwave until heated through. Spoon over baked casserole to serve.

BAKED FRENCH TOAST

Steps:

• Beat eggs in a bowl. Whisk in milk, heavy cream, 1/3 cup sugar, vanilla extract, nutmeg, and salt.
• Working in batches, dip 10 slices day-old brioche into batter to coat. Overlap brioche slices in a 9-by-13-inch ceramic or glass baking dish. Pour remaining batter over top. Refrigerate, covered, for at least 2 hours.
• Preheat oven to 375 degress. Top with pecans and sprinkle with 3 tablespoons sugar. Bake, covered with parchment-lined foil, for 25 minutes. Uncover; bake until top is golden brown and crunchy, 20 to 25 minutes more. Serve with syrup.

CINNAMON RAISIN OVERNIGHT FRENCH TOAST

Steps:

• Prepare Apple Filling: In 12- inch skillet, melt margarine over medium heat. Add apples and sugar, and cook 20 minutes or until apples are deep golden, stirring occasionally. Stir in apple brandy; cook 1 minute longer.
• Prepare French toast: Grease 3 1/2 to 4- quart shallow ceramic casserole or 13" by 9" glass baking dish. Arrange half of bread slices, overlapping slightly, in casserole.
• In medium bowl, with wire whisk or fork, beat milk salt, cinnamon, and eggs until well mixed. Pour half of egg mixture over bread in casserole. Reserve one-fourth of apple filling; cover and refrigerate to spoon on casserole after baking. Spread remaining Apple Filling over bread in an even layer. Arrange remaining bread slices over apple layer. Pour remaining egg mixture over bread, pressing bread down with spatula so it absorbs maximum amount of egg mixture. Dot bread with margarine; sprinkle with sugar. Cover casserole and refrigerate overnight.
• To bake, preheat over to 325 degrees. Uncover casserole and bake 50 to 55 minutes or until knife inserted in center comes out clean. Reheat reserved Apple Filling in microwave oven until heated through. Spoon on top of French toast to serve.

RAISIN FRENCH TOAST CASSEROLE

Steps:

• Put the bread cubes in a greased 13x9 inch baking dish.
• In a mixing bowl, whisk together the eggs, milk, and vanilla.
• Pour egg mixture evenly over the bread cubes.
• Cover and refrigerate 2 hours or overnight.
• Remove from refrigerator 20 minutes before baking; preheat oven to 350°.
• Bake, uncovered, for 45-50 minutes or until golden brown.
• Sprinkle with powdered sugar.
• Serve with maple syrup, if desired.

OVERNIGHT FRENCH TOAST

Steps:

• Slice ends from bread and discard or save for another use. Slice remaining loaf into eight 1-in. slices and arrange in the bottom of two greased 8-in. square baking pans. , In a large bowl, beat the eggs, yolks, cream, brown sugar, pie spice and flavorings. Gradually add milk, beating until well blended; pour over bread. Cover and chill overnight. , Remove from the refrigerator 30 minutes before baking. , Drizzle with butter. Bake, uncovered, at 350° for 45-60 minutes or until a knife inserted in the center comes out clean. Serve warm; top with strawberries or syrup if desired.

CINNAMON-RAISIN FRENCH TOAST CASSEROLE

Steps:

• Butter a shallow 2-quart baking dish. In a large bowl, whisk together eggs, milk, sugar, cinnamon, and salt. Dip brioche in egg mixture, then arrange in dish, overlapping slightly and sprinkling raisins between slices. Pour remaining egg mixture over brioche and let stand 30 minutes or refrigerate up to overnight. Preheat oven to 325 degrees.
• Bake until puffed and custard is just set in center, 55 to 65 minutes (tent with foil, if browning too quickly). Let cool at least 15 minutes before serving.

OVERNIGHT FRENCH TOAST

Steps:

• Place bread slices in a generously greased 9x13-inch baking dish, overlapping the slices.
• Place eggs, half-and-half, milk, sugar, cinnamon, nutmeg, and salt in a medium bowl and mix thoroughly with a rotary beater or whisk. Pour mixture over bread, making sure all slices are moistened. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.