HOW TO TOAST BREAD IN OVEN RECIPES

OVERNIGHT OVEN-BAKED FRENCH TOAST RECIPE | MYRECIPES

Overnight Oven-Baked French Toast Recipe | MyRecipes image

Prepare this french toast recipe the night before and pop in the oven for an easy and delicious brunch dish.Dust with powdered sugar just before serving.

Provided by MyRecipes

Total Time 9 hours 0 minutes

Prep Time 15 minutes

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

1 (16-ounce) French bread loaf
¼ cup butter, softened
4 large eggs
1 cup milk
¼ cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla extract
½ teaspoon salt

Steps:

Cut bread loaf into about 10 (3/4-inch-thick) slices.
Spread butter evenly over one cut side of each bread slice.
Arrange bread, butter side up, in an ungreased 13- x 9-inch baking dish.
Whisk together eggs and next 5 ingredients; pour over bread, pressing slices down. Cover and chill 8 hours.
Remove bread slices from baking dish, and place on two lightly greased baking sheets.
Bake, uncovered, at 350° for 45 minutes or until golden.

FRENCH TOAST BREAD PUDDING RECIPE | INA GARTEN | FOOD NET…

French Toast Bread Pudding Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Categories dessert

Total Time 1 hours 55 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 challah loaf, sliced 3/4-inch thick
8 extra-large eggs
5 cups half-and-half or milk
3 tablespoons honey
1 tablespoon grated orange zest
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Confectioners' sugar and pure maple syrup, for serving

Steps:

Preheat the oven to 350 degrees.
Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.

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