CUSTARD FRENCH TOAST RECIPES

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BAKED FRENCH TOAST CASSEROLE - OVERNIGHT OR BAKE NOW



Baked French Toast Casserole - Overnight or Bake Now image

This easy homemade baked french toast casserole has a soft custard soaked center and a crisp cinnamon-sugar topping. This breakfast casserole is a family favorite that you can make ahead and refrigerate overnight or bake now.

Provided by Kristine Rosenblatt

Categories     Breakfast

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8

Number Of Ingredients 10

1 loaf day old French bread (whole wheat, brioche, challah, or ciabatta, cut into 1-inch cubes)
6 eggs
2 ¼ cups milk
1 tablespoon pure maple syrup (or light brown sugar)
½ teaspoon cinnamon
2 teaspoons vanilla extract
¼ teaspoon salt
4 tablespoons unsalted butter (melted)
2 tablespoons light brown sugar (or pure maple syrup)
½ teaspoon cinnamon

Steps:

  • Lightly spray a 9x13-inch baking dish with cooking spray. Place the bread cubes in an even layer in the dish.
  • In a large bowl, whisk together the eggs, milk, 1 tablespoon pure maple syrup or brown sugar, cinnamon, vanilla and salt. Pour the mixture evenly over the bread in the dish.
  • In a small bowl, stir together the melted butter, maple syrup or brown sugar and cinnamon. Drizzle over the casserole.
  • At this point, you can refrigerate the casserole overnight (covered) and bake in the morning, or let it rest for 20-30 minutes (in the refrigerator) and then bake right away.
  • When you are ready to bake the casserole, preheat the oven to 350 degrees F. Cover the dish with foil and bake for 35 minutes. Uncover and bake for 10-20 minutes more, until the top is lightly browned and the casserole is set. Serve with fresh fruit and maple syrup, as desired.

Nutrition Facts : ServingSize 1 /8 casserole, Calories 317 kcal, CarbohydrateContent 39 g, ProteinContent 12 g, FatContent 13 g, SaturatedFatContent 6 g, CholesterolContent 162 mg, SodiumContent 377 mg, FiberContent 3 g, SugarContent 9 g

BRIOCHE FRENCH TOAST RECIPE | ROBERT IRVINE | FOOD NETWORK



Brioche French Toast Recipe | Robert Irvine | Food Network image

Brioche and challah bread make the best French toast. Both are already so eggy that once dipped in the batter and griddled in butter they become custard-like on the inside. The nicely browned and caramelized outside is thanks in part to the added sugar in the egg mixture. And playing with the flavor is easy: This recipe has a touch of warmth from cinnamon, nutmeg and vanilla. Here’s a pro tip: Make sure you don’t over-soak the bread. Fully submerge it in the batter for only a few seconds and let any excess drip off before cooking. And wait for the bubbles from the melted butter to subside — that’s when you know your pan is hot enough.

Provided by Robert Irvine : Food Network

Categories     dessert

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 9

1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons sugar
4 tablespoons butter
4 eggs
1/4 cup milk
1/2 teaspoon vanilla extract
8 slices challah, brioche, or white bread
1/2 cup maple syrup, warmed

Steps:

  • In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly.
  • In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.

Nutrition Facts : SugarContent 34 grams, ProteinContent 11 grams, FiberContent 1.5 grams, CarbohydrateContent 60 grams, SodiumContent 340 milligrams, CholesterolContent 218 milligrams, SaturatedFatContent 9.5 grams, FatContent 18 grams, Calories 446

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BRIOCHE FRENCH TOAST RECIPE | ROBERT IRVINE | FOOD NETWORK
Brioche and challah bread make the best French toast. Both are already so eggy that once dipped in the batter and griddled in butter they become custard-like on the inside. The nicely browned and caramelized outside is thanks in part to the added sugar in the egg mixture. And playing with the flavor is easy: This recipe has a touch of warmth from cinnamon, nutmeg and vanilla. Here’s a pro tip: Make sure you don’t over-soak the bread. Fully submerge it in the batter for only a few seconds and let any excess drip off before cooking. And wait for the bubbles from the melted butter to subside — that’s when you know your pan is hot enough.
From foodnetwork.com
Reviews 4.7
Total Time 30 minutes
Category dessert
Calories 446 per serving
  • In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.
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BRIOCHE FRENCH TOAST RECIPE | ROBERT IRVINE | FOOD NETWORK
Brioche and challah bread make the best French toast. Both are already so eggy that once dipped in the batter and griddled in butter they become custard-like on the inside. The nicely browned and caramelized outside is thanks in part to the added sugar in the egg mixture. And playing with the flavor is easy: This recipe has a touch of warmth from cinnamon, nutmeg and vanilla. Here’s a pro tip: Make sure you don’t over-soak the bread. Fully submerge it in the batter for only a few seconds and let any excess drip off before cooking. And wait for the bubbles from the melted butter to subside — that’s when you know your pan is hot enough.
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Reviews 4.7
Total Time 30 minutes
Category dessert
Calories 446 per serving
  • In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.
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