BAKED FRENCH TOAST WITH MAPLE SYRUP RECIPES

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CINNAMON RAISIN BAKED FRENCH TOAST - THE PIONEER WOMAN – RECIPES, COUNTRY LIFE AND STYLE, ENTERTAINMENT



Cinnamon Raisin Baked French Toast - The Pioneer Woman – Recipes, Country Life and Style, Entertainment image

I have a million baked French toast recipes in my arsenal (there are three in my upcoming cookbook!) because I think there’s nothing easier on a busy

Provided by Ree Drummond

Categories     breakfast    main dish

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 16 servings

Number Of Ingredients 17

1 1/2 loaf Cinnamon Raisin Bread
Butter, For Greasing
8 whole Eggs
2 c. Whole Milk
1/2 c. Heavy Cream
1 c. Sugar
2 tsp. Ground Cinnamon
2 tbsp. Vanilla Extract
Topping
1 stick Cold Butter, Cut Into Pieces
1/2 c. Flour
1/2 c. Packed Brown Sugar
1 tsp. Ground Cinnamon
1/4 tsp. Salt
1/2 c. Raisins
Softened Butter, For Serving
Warm Maple Syrup, For Serving

Steps:

  • Unwrap the loaves of bread, then overlap the slices in rows in a well-buttered baking dish. Whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon, then pour the mixture evenly over all the pieces of bread, soaking the bread as much as possible. To make the topping, combine the butter, flour, brown sugar, cinnamon, and salt in a bowl and cut it all together with a pastry cutter. Stir in the raisins.Sprinkle the topping all over the casserole. Cover the pan with foil and refrigerate it for several hours or overnight. When you’re ready to bake the French toast, preheat the oven to 350°F. Bake the French toast for 45 minutes to 1 hour for a softer texture, or longer for a firmer, crisper texture. Cover with foil for the first 30 minute of baking, then remove it for the remaining baking time.Serve individual helpings with butter and warm syrup.

OVEN-BAKED FRENCH TOAST RECIPE | MARTHA STEWART



Oven-Baked French Toast Recipe | Martha Stewart image

No one will be sleeping in when they get a fragrant whiff of this easy to make breakfast of Oven-Baked French Toast.

Provided by Martha Stewart

Categories     Bread Recipes

Yield Makes 12

Number Of Ingredients 9

6 large eggs
2 1/2 tablespoons orange-flavored liqueur, such as Grand Marnier
1 tablespoon sanding sugar, plus more for serving
Coarse salt
1 1/2 teaspoons finely grated orange zest plus 2 tablespoons juice
1 1/4 cups whole milk
1 loaf brioche (20 ounces), cut into 1/2-inch slices
Butter, for serving
Pure maple syrup, for serving

Steps:

  • Preheat oven to 375 degrees with rack in the middle of the oven. In a large bowl, beat eggs with a fork. Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined.
  • Line 2 rimmed baking sheets with nonstick baking mats. Gently dip brioche, one slice at a time, into egg mixture to coat, placing 6 slices on each baking sheet. Transfer to oven and bake for 12 minutes. Increase oven temperature to broil. Cook until golden brown, 2 to 3 minutes. Repeat with second baking sheet. Serve with butter and sugar or maple syrup.

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