CHALLAH FRENCH TOAST OVERNIGHT RECIPES

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FRENCH TOAST CASSEROLE RECIPE: HOW TO MAKE IT



French Toast Casserole Recipe: How to Make It image

Topped with cinnamon and sugar, this overnight French toast casserole is my favorite way to make this breakfast favorite. Since you assemble this baked French toast the previous night, you save time in the morning, and if you have an extra hungry crowd, it's easy to bake up a few batches. —Sharyn Adams, Crawfordsville, Indiana

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 12 servings.

Number Of Ingredients 11

1 loaf (1 pound) French bread, cut into 1-inch cubes
8 large eggs, lightly beaten
3 cups 2% milk
4 teaspoons sugar
1 teaspoon vanilla extract
3/4 teaspoon salt
TOPPING:
2 tablespoons butter
3 tablespoons sugar
2 teaspoons ground cinnamon
Maple syrup, optional

Steps:

  • Place bread cubes in a greased 13x9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. , Cover and bake until a knife inserted in the center comes out clean, 45-50 minutes. Let stand for 5 minutes. Serve with maple syrup if desired.

Nutrition Facts : Calories 223 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 151mg cholesterol, SodiumContent 484mg sodium, CarbohydrateContent 29g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 11g protein.

OVERNIGHT FRENCH TOAST RECIPE - NYT COOKING



Overnight French Toast Recipe - NYT Cooking image

If you have a crowd for breakfast, overnight French toast is a winning idea. Instead of standing over the stove, cooking slice after slice, it bakes in the oven and emerges puffed and golden and ready for a big glug of maple syrup. Try making it with a stale loaf that you forgot to eat amid all the other holiday goodies. A fat brioche, fruit-filled panettone or a braided challah all work well. Stay away from croissants, though: Their chewy interiors are best enjoyed fresh.

Provided by Samantha Seneviratne

Total Time 1 hours

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons unsalted butter, softened, plus more for baking dish
1 pound enriched bread, such as brioche, challah or panettone sliced 3/4-inch thick
1/4 cup golden raisins (optional)
6 large eggs
2 1/2 cups whole milk
1/2 cup heavy cream
1/3 cup light brown sugar
1/2 teaspoon ground cinnamon
Pinch of freshly ground nutmeg
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup pecans, chopped (optional)
Confectioners’ sugar for dusting (optional)
Maple syrup, for serving

Steps:

  • Butter a 2-quart baking dish. Butter the front sides of the slices of bread and shingle the slices upright in the dish, overlapping as necessary. Nestle the raisins evenly between the slices of bread but not on top.
  • In a large bowl, whisk together eggs, milk, cream, sugar, cinnamon, nutmeg, vanilla and salt until well combined. Pour the milk mixture over the bread and press the bread gently to absorb. Cover with plastic wrap and refrigerate overnight.
  • Heat oven to 350 degrees. Remove the plastic wrap. Sprinkle the pecans evenly over the top. Bake until puffed, golden and set in the center, 50 to 60 minutes. While baking, if the top begins to get too dark, tent with foil. Let stand 10 minutes. Dust with confectioners’ sugar and serve with maple syrup.

Nutrition Facts : @context http//schema.org, Calories 364, UnsaturatedFatContent 7 grams, CarbohydrateContent 38 grams, FatContent 18 grams, FiberContent 1 gram, ProteinContent 13 grams, SaturatedFatContent 9 grams, SodiumContent 368 milligrams, SugarContent 11 grams, TransFatContent 0 grams

More about "challah french toast overnight recipes"

OVERNIGHT FRENCH TOAST RECIPE - NYT COOKING
If you have a crowd for breakfast, overnight French toast is a winning idea. Instead of standing over the stove, cooking slice after slice, it bakes in the oven and emerges puffed and golden and ready for a big glug of maple syrup. Try making it with a stale loaf that you forgot to eat amid all the other holiday goodies. A fat brioche, fruit-filled panettone or a braided challah all work well. Stay away from croissants, though: Their chewy interiors are best enjoyed fresh.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 364 per serving
  • Heat oven to 350 degrees. Remove the plastic wrap. Sprinkle the pecans evenly over the top. Bake until puffed, golden and set in the center, 50 to 60 minutes. While baking, if the top begins to get too dark, tent with foil. Let stand 10 minutes. Dust with confectioners’ sugar and serve with maple syrup.
See details


FRENCH TOAST CASSEROLE RECIPE: HOW TO MAKE IT
Topped with cinnamon and sugar, this overnight French toast casserole is my favorite way to make this breakfast favorite. Since you assemble this baked French toast the previous night, you save time in the morning, and if you have an extra hungry crowd, it's easy to bake up a few batches. —Sharyn Adams, Crawfordsville, Indiana
From tasteofhome.com
Reviews 4.2
Total Time 60 minutes
Category Breakfast, Brunch
Calories 223 calories per serving
  • Place bread cubes in a greased 13x9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. , Cover and bake until a knife inserted in the center comes out clean, 45-50 minutes. Let stand for 5 minutes. Serve with maple syrup if desired.
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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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