PERFECT BAKED FRENCH TOAST - INSPIRED TASTE
This easy baked French toast casserole is lightly spiced, slightly sweet, perfectly soft in the middle, and has a buttery crisp top. You can make this straight away or make it in advance. For overnight French toast, keep it covered and stored in the refrigerator overnight, and then take out 20 minutes or so before baking in the morning to give it a chance to come closer to room temperature before baking.
Provided by Adam and Joanne Gallagher
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Grease a 9-inch by 13-inch baking dish with butter and set aside.
- Slice the bread into thick slices (1/2-inch to 1-inch thick). Cut each bread slice in half, making two triangles.
- In a large bowl, whisk the eggs, milk, cream, maple syrup, vanilla, cinnamon, cardamom, nutmeg, and salt until combined.
- Quickly dip each slice of bread into the milk mixture and place into the baking dish, arranging each slice so that they are angled and overlap slightly (like roof shingles).
- When all the bread slices are arranged in the baking dish, pour the remaining milk mixture over the top of the bread. Cover the dish with aluminum foil and refrigerate at least 30 minutes and up to overnight.
- Heat the oven to 350 degrees Fahrenheit (175C). Bake the French toast, still covered, for 30 minutes.
- After 30 minutes, make the cinnamon sugar topping by stirring 1 tablespoon of sugar and 1/2 teaspoon cinnamon together. Melt 2 tablespoons of butter, uncover the French toast and then slowly pour the melted butter over the top, trying to cover most of the bread slices.
- Scatter the cinnamon sugar over the bread, and then bake, uncovered, until the tips of the bread are golden brown and the bread looks puffed, about 10 minutes. Cool for 5 minutes, cut into 8 squares, and serve with your favorite toppings.
Nutrition Facts : ServingSize 1 of 8 servings, Calories 285, FatContent 11.5g, SaturatedFatContent 5.6g, CholesterolContent 158.7mg, SodiumContent 441.5mg, CarbohydrateContent 33.5g, FiberContent 1.4g, SugarContent 9g, ProteinContent 11.3g
MAKE-AHEAD APPLE PIE CINNAMON ROLL BREAKFAST BAK…
Assemble this quick and easy bake the night before so it’s ready to pop in the oven for a delicious breakfast come morning! Apple pie filling gets tucked inside cinnamon roll dough with extra cinnamon and sugar for a breakfast bake that’s sure to find its way into your regular breakfast rotation (and your heart!).
Provided by Pillsbury Kitchens
Total Time 9 hours 50 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 5
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large resealable food-storage plastic bag, mix sugar and cinnamon. Remove rolls from cans; cover and refrigerate icing containers. Separate dough into 10 rolls; cut each into 6 pieces. Add roll pieces to large bowl; drizzle with melted butter, tossing to coat.
- Add half of the roll pieces to bag with sugar and cinnamon mixture; seal and shake to coat pieces, breaking up any large clumps. Remove from bag, and arrange pieces in baking dish. Repeat for remaining dough; discard any remaining sugar mixture. Cover and refrigerate overnight (9 to 12 hours).
- Heat oven to 350°F. Remove baking dish from refrigerator. In small bowl, add apple pie filling; cut apples into 1-inch pieces with kitchen scissors. Drop 12 tablespoonfuls apple pie filling on top of dough, creating pockets of filling, and spacing about 2 inches apart.
- Bake 27 to 32 minutes or until dough is baked through in center and deep golden brown around edges. If starting to brown too much, cover with foil last 5 minutes of baking.
- Cool 10 minutes. In small microwavable bowl, add icing from both containers. Microwave uncovered on High 15 to 20 seconds or until stirred smooth and thin enough to drizzle. Drizzle icing on top before serving.
Nutrition Facts : Calories 390 , CarbohydrateContent 56 g, CholesterolContent 10 mg, FatContent 3 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 470 mg, SugarContent 31 g, TransFatContent 0 g
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