FRENCH TOAST CASSEROLE CROCK POT RECIPES

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LIGHTENED UP CRèME BRûLéE FRENCH TOAST - SKINNYTASTE



Lightened Up Crème Brûlée French Toast - Skinnytaste image

A make-ahead baked creme brulee French toast casserole with a sweet sugar-coated bottom, perfect for a Christmas morning breakfast.

Provided by Gina

Categories     Breakfast    Brunch

Total Time 540 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6

Number Of Ingredients 12

1 cup unpacked brown sugar
1/4 cup water
cooking spray
10 oz Challah bread (sliced 1 inch thick)
2 large eggs
1 cup egg substitute
1-1/2 cups 1% milk
1 1/2 tsp vanilla extract
1 tsp Meyers rum (optional)
1/4 tsp salt
1 tsp powdered sugar
1 tsp cinnamon

Steps:

  • In a small heavy saucepan melt brown sugar and water over moderate-low heat, stirring, until smooth and melted, about 1 minute, then pour into a 13 x 9-inch baking dish coated with cooking spray.
  • Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
  • In a large bowl whisk together eggs, egg substitute, milk, vanilla, rum, 1/2 tsp cinnamon, and salt until combined well and pour evenly over bread.
  • Cover and refrigerate at least 8 hours or overnight.
  • Preheat oven to 350° F. and bring bread to room temperature.
  • Bake uncovered, in middle of oven until puffed and edges are pale golden, 40 to 50 minutes.
  • Top with cinnamon and powdered sugar.

Nutrition Facts : ServingSize 1 /6th, Calories 311 kcal, CarbohydrateContent 60 g, ProteinContent 13 g, FatContent 5.5 g, SaturatedFatContent 0.5 g, CholesterolContent 55 mg, SodiumContent 173 mg, FiberContent 0.5 g, SugarContent 27 g

LIGHTENED UP CRèME BRûLéE FRENCH TOAST - SKINNYTASTE



Lightened Up Crème Brûlée French Toast - Skinnytaste image

A make-ahead baked creme brulee French toast casserole with a sweet sugar-coated bottom, perfect for a Christmas morning breakfast.

Provided by Gina

Categories     Breakfast    Brunch

Total Time 540 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6

Number Of Ingredients 12

1 cup unpacked brown sugar
1/4 cup water
cooking spray
10 oz Challah bread (sliced 1 inch thick)
2 large eggs
1 cup egg substitute
1-1/2 cups 1% milk
1 1/2 tsp vanilla extract
1 tsp Meyers rum (optional)
1/4 tsp salt
1 tsp powdered sugar
1 tsp cinnamon

Steps:

  • In a small heavy saucepan melt brown sugar and water over moderate-low heat, stirring, until smooth and melted, about 1 minute, then pour into a 13 x 9-inch baking dish coated with cooking spray.
  • Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
  • In a large bowl whisk together eggs, egg substitute, milk, vanilla, rum, 1/2 tsp cinnamon, and salt until combined well and pour evenly over bread.
  • Cover and refrigerate at least 8 hours or overnight.
  • Preheat oven to 350° F. and bring bread to room temperature.
  • Bake uncovered, in middle of oven until puffed and edges are pale golden, 40 to 50 minutes.
  • Top with cinnamon and powdered sugar.

Nutrition Facts : ServingSize 1 /6th, Calories 311 kcal, CarbohydrateContent 60 g, ProteinContent 13 g, FatContent 5.5 g, SaturatedFatContent 0.5 g, CholesterolContent 55 mg, SodiumContent 173 mg, FiberContent 0.5 g, SugarContent 27 g

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