BAKED STUFFED FRENCH TOAST RECIPE RECIPES

Name: Baked French Toast
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: For the French Toast:; Butter, for greasing; 1 loaf crusty sourdough or French bread; 8 whole eggs; 2 c. whole milk; 1/2 c. heavy cream; 1/2 c. sugar; 1/2 c. brown sugar; 2 tbsp. vanilla extract; For the Topping:; 1/2 c. flour; 1/2 c. firmly packed brown sugar; 1 tsp. cinnamon; 1/4 tsp. salt; Freshly grated nutmeg (optional); 1 stick cold butter, cut into pieces; Warm syrup, for serving; Butter, for serving; 1 c. fresh blueberries, for serving

BAKED FRENCH TOAST RECIPE - PIONEER WOMAN FRENCH TOAST ...

Baked French Toast Recipe - Pioneer Woman French Toast ... image

This heavenly baked French toast casserole topped with syrup and blueberries is a guaranteed crowd pleaser.

Provided by Ree Drummond

Categories breakfast main dish

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 8 servings

Number Of Ingredients 19

Ingredients

For the French Toast:
Butter, for greasing
1 loaf crusty sourdough or French bread
8 whole eggs
2 c. whole milk
1/2 c. heavy cream
1/2 c. sugar
1/2 c. brown sugar
2 tbsp. vanilla extract
For the Topping:
1/2 c. flour
1/2 c. firmly packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
Freshly grated nutmeg (optional)
1 stick cold butter, cut into pieces
Warm syrup, for serving
Butter, for serving
1 c. fresh blueberries, for serving

Steps:

For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away---delicious no matter what! For the topping: Mix the flour, brown sugar, cinnamon, salt, and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and use a pastry cutter to mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge. When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture. Scoop out individual portions. Top with butter, drizzle with warm pancake syrup, and sprinkle with blueberries.

OVERNIGHT BAKED FRENCH TOAST CASSEROLE RECIPE | REE ...

Overnight Baked French Toast Casserole Recipe | Ree ... image

Ree Drummond's cinnamon baked French toast from Food Network is topped with cinnamon, nutmeg and bright blueberries.

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 13 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 16

Ingredients

Butter, for greasing
1 loaf crusty sourdough or French bread
8 whole eggs
2 cups whole milk
1/2 cup whipping (heavy) cream
1/2 cup granulated sugar
1/2 cup brown sugar
2 tablespoons vanilla extract
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
Freshly grated nutmeg
1 stick cold butter, cut into pieces, plus more for serving
Warm pancake syrup, for serving
1 cup fresh blueberries, for serving

Steps:

For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

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