Stuffed French Toast Casserole Recipes

EASY FRENCH TOAST CASSEROLE

Steps:

• Grease a 9x12-inch baking dish.
• Stir 1 cup brown sugar and butter together in a saucepan over medium-low heat until butter melts and sugar dissolves into butter, 2 to 4 minutes. Pour into prepared baking dish and spread a 1 1/2- to 2-inch layer of bread pieces over the top.
• Beat milk, eggs, and vanilla extract together in a bowl; pour milk mixture over bread into the baking dish and move bread as necessary to ensure all bread is absorbing liquid. Sprinkle cinnamon over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 450 degrees F (230 degrees C). Remove and discard plastic wrap from baking dish and sprinkle remaining brown sugar over the top of the bread mixture.
• Bake in the preheated oven until browned and bubbling, about 30 minutes.

BACON-STUFFED FRENCH TOAST CASSEROLE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Preheat oven to 350 degrees F (175 degrees C).
• Scatter about 1/3 of the butter pats onto the bottom of a 9x13-inch baking dish and arrange 6 slices of bread in a single layer, overlapping as necessary, on top of the butter. Top bread slices with bacon slices.
• Sprinkle 1 1/2 teaspoons cinnamon, 1 1/2 teaspoons white sugar, and 1 1/2 teaspoons brown sugar, and nutmeg over bacon slices. Scatter 1/3 of the butter pats over bacon and top with remaining bread slices.
• Whisk milk, eggs, remaining cinnamon, remaining white sugar, remaining brown sugar, and vanilla extract together in a bowl. Pour over bread mixture into baking dish. Scatter remaining butter pats over the top.
• Bake in the preheated oven until golden brown and set, 35 to 45 minutes. Cool for 10 minutes before serving.

APPLE-STUFFED FRENCH TOAST BAKE

Steps:

• In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened. Pour into a greased 13x9-in. baking dish; top with half of the pecans, a single layer of bread and remaining pecans. Arrange apples and remaining bread over the top. , In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned., In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast.

SALLY JESSY RAPHAEL'S STUFFED FRENCH TOAST

Steps:

• 1. Mix eggs, honey and milk and set aside.
• 2. In 9-inch by 13-inch greased pan, evenly layer half of the bread cubes. On top of that layer the cream cheese cubes, and top with the rest of the bread cubes. Pour egg mixture over bread, cover and refrigerate overnight.
• 3. Bake at 350º for 30 to 40 minutes. Serve with syrup and/or powdered sugar.

STUFFED FRENCH TOAST CASSEROLE

Steps:

• Cut bread slices into cubes.
• Cover bottom of a 9x13 dish with half of the bread.
• Dot bread with cream cheese then cover with remaining bread.
• In a separate bowl, beat eggs, milk, cinnamon, nutmeg, and sugar until well blended.
• Pour egg mixture over bread and cream cheese.
• Cover and refrigerate overnight.
• Bake at 375°F for 45 minutes or until set.
• Serve with warm maple syrup, or without depending on taste.

STUFFED FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Place the bread in a single layer on a baking sheet and bake until dry and lighthly browned, about 20 minutes.
• Cool,.
• Spray a 9 x 9 baking dish with non-stick spray.
• Mix crystallized ginger into the apricot preserves.
• Spread the cream cheese on one side of half of the slices of french bread.
• Place the cream cheese topped slices in the baking dish, cream cheese side up.
• Spoon apricot preserves over bread and top each slice with a plain slice of french bread (forming sandwiches).
• Mix together the eggs, milk, cream, sugar, vanilla, nutmeg and cinnamon.
• Pour mixture over the bread slices.
• Place plastic wrap over the top and refrigerate overnight.
• (Note: To keep the bread submerged, place a weighted plate or saucer on top of the plastic wrap).
• Next Morning:.
• Preheat oven to 350 degrees F.
• Mix together the butter, brown sugar, cinnamon and maple syrup until smooth.
• Stir in the walnuts.
• Evenly drop the topping mixture over the casserole.
• Bake for approximately 50-60 minutes or until golden brown and set.
• Cool for 10 minutes before serving.

BAKED STUFFED FRENCH TOAST

Steps:

• Butter bottom and sides of a 9-by-13-inch baking dish. Make a deep slit in each bread slice to create a pocket. Stuff each with 1 slice of ham, then divide cheese evenly among pockets.
• Whisk together eggs and milk in a bowl until combined, and season with salt and pepper. Pour egg mixture into prepared baking dish. Add bread slices in a single layer, gently pressing into egg mixture, and let soak 15 minutes. Flip bread You can soak the bread in the egg mixture for just 30 minutes, but the French toast will be even more delicious if you let it sit overnight. and gently press again into egg mixture. Let soak 15 minutes. (If preparing the day before, refrigerate up to 12 hours, loosely covered, then let stand at room temperature 30 minutes.)
• Preheat oven to 350 degrees. Top bread with remaining ham and cheese. Bake until egg mixture is set and cheese is melted, 20 to 25 minutes.
• Turn oven to broil, with rack 4 to 6 inches from heat source. Broil until bread is toasted and golden brown, 1 to 2 minutes. Serve hot with maple syrup.