FRENCH BAKED EGGS RECIPES

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.

Steps:

• Cut bread into 1-in.-thick slices. Arrange in a single layer in a greased 13x9-in. baking dish. Lightly beat next 6 ingredients; stir in milk and cream. Pour egg mixture over bread, turning once to coat. Refrigerate, covered, overnight., Preheat oven to 375°. Turn bread again to coat. For topping, combine flour, brown sugar, butter, cinnamon and, if desired, nutmeg. Sprinkle flour mixture over bread., Bake, uncovered, until a knife inserted in center comes out clean and topping is golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Top with blueberries or raspberries; sprinkle with confectioners' sugar.