French Toast Bake

FRENCH TOAST BAKE 

The ideal breakfast for Christmas morning! Easy too! Prepare the night before and pop in the oven Christmas morning. SO DELISH! Your family will sing Hallelujah!

Ingredients
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf of thickly sliced bread
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Cinnamon for sprinkling

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Directions:

1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around.
3. Beat eggs, milk, & vanilla
4. Lay single slices of bread in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Sprinkle some cinnamon over bread/eggs
7. Add 2nd layer of sliced bread
8. Spoon on remaining egg mixture
9. Cover & chill in fridge overnight
10. Bake at 350 for 45 minutes (covered for the first 30 minutes)
11. Sprinkle with powdered sugar & cinnamon
12. Serve with warm maple syrup

French Toast Casserole

INGREDIENTS: 1 loaf (10 ounces) french bread, cut into 1-inch cubes (10 cups) 8 eggs 3 cups milk 4 teaspoons sugar 1 teaspoon vanilla extract 3/4 teaspoon salt, optional For the Topping: 2 tablespoons butter or margarine, cubed 3 tablespoons sugar 2 teaspoons ground cinnamon maple syrup, optional

Directions:

Place bread cubes in a greased 13-in. x 9-in. x 2-in. baking dish. In a mixing bowl, beat eggs, milk, sugar, vanilla and salt if desired. Pour over bread. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. Cover and bake at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with syrup if desired.

Waffled French Toast .... Shave calories from the standard preparation of this breakfast dish.

Waffled French Toast

Ingredients:

6 eggs

2 cups half and half (I use milk)

1 Tablespoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

2 Tablespoons firmly packed brown sugar

8 slices brioche, each 1 1/4 inch thick

Flavored butters for serving.

Syrup

Directions:

Preheat waffle maker. Spray surface with nonstick cooking spray or brush with melted unsalted butter.

In bowl, whisk eggs until frothy. Add half-and-half (I use milk), vanilla, cinnamon, nutmeg, and brown sugar; whisk until blended.

Dip one slice of bread into egg mixture; soak, turning once, 30 seconds per side. Place bread on preheated waffle maker, close lid and cook until golden brown and crisp, about 4 minutes. Keep warm while cooking remaining bread. Serve with flavored butter.

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Flavored Butters:

Ginger Peach Butter

1/2 cup softened butter

add 1/4 cup sugar

3/4 teaspoon chopped candied ginger

1/8 teaspoon salt

1/4 cup ripe mashed peach

Mix butter until frothy. Add remaining ingredients and

mix well. Refrigerate allowing flavors to develop.

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Cinnamon Nutmeg Butter

1/2 cup softened butter

4 teaspoons brown sugar

1/4 teaspoon nutmeg

1/4 teaspoon ground cinnamon

Beat butter until frothy, add remaining ingredients and refrigerate allowing flavors to develop.

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Rum Butter

1/2 cup softened butter

1 cup brown sugar

1/4 teaspoon freshly ground nutmeg

3 Tablespoons dark rum

Beat butter until frothy. Add remaining ingredients and mix. Refrigerate allowing flavors to develop.

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Honey Butter

1/2 cup softened butter

1/4 cup honey

Mix and refrigerate. It is ready!

Two Twists With French Toast ....

Crunchy French Toast

Two twists to an old time favorite, I am known to your grandchildren for their favorite of "Crunchy French Toast"!

Ingredients:

Cereal i.e. Rice Chex, Corn Chex , or any unsweetened cereal that can be crushed without pulverizing. Place in a zip-lock bag and with the palm of hand crush into small pieces suitable for coating. Place in a bowl.

Dip bread into beaten egg and then dip in bowl of crushed cereal. Coat with crushed cereal. Fry in a small amount of oil. Serve with syrup.

Stuffed French Toast

Ingredients:

1 loaf Italian bread, unsliced

3 oz. pkg. low fat cream cheese

Preserves of choice

Slice bread in thick slices about 2" thick. With sharp knife slice into center from top crust forming a pocket. Mix preserves into a small amount of cream cheese. I find it takes a small amount of each, about  one teaspoon preserves to three tablespoons cream cheese. Mix well and spread in to pocket of bread. Dip into egg mixture and fry till golden. Serve with syrup.

Baked French Toast

Baked French Toast

Ingredients:

1 loaf Cinnamon Swirl Raisin Bread

1 8oz. pkg Cream Cheese

1 bag frozen Mixed Berries

10 large eggs

1 cup half and half

1/4 cup Maple syrup (can add a shot of Brandy)

1 1/2 cups brown sugar

1/2 cup flour

1 stick softened butter

Directions:

Remove crusts from bread and cut into 1 inch pieces. Put first layer in prepared 9 x 13 baking dish. Dollop cream cheese on top of bread cubes and add frozen berries. Add rest of bread cubes.

In a large bowl beat 10 eggs with half and half and maple syrup, and the Brandy if you are using. Pour mixture over bread cubes and refrigerate overnight covered.

In the morning bake casserole covered for 30 minutes. While baking make up mixture of brown sugar, flour, and butter to resemble oatmeal crumbles.

When casserole has baked 30 minutes remove from oven. Sprinkle crumbles over all and bake uncovered additional 20 minutes. Remove from oven and let set for about 10 minutes.

Background information on recipe.

This recipe was shared through Connie, a former neighbor of our son and family. Connie just recently moved to San Carlos. She is known for trying new recipes and is a great cook. Connie emailed me after viewing my blog yesterday and wanted to share the recipe she served at her Mothers Day brunch. Although the original recipe had store brands for the bread and berries I am sure any brand would do especially for my friends not having access to this chain of food store. Thank you Connie for sharing.