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.
Provided by Samantha Seneviratne
Total Time 1 hours
Yield 6 to 8 servings
Number Of Ingredients 14
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
OVERNIGHT BAKED FRENCH TOAST CASSEROLE RECIPE | REE DRUMM…
Ree Drummond's cinnamon baked French toast from Food Network is topped with cinnamon, nutmeg and bright blueberries.
Provided by Ree Drummond : Food Network
Categories main-dish
Total Time 13 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 12 servings
Number Of Ingredients 16
Steps:
- For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
- For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
- When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
- Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.
More about "overnight french bread recipe recipes"
WHOLE WHEAT FRENCH BREAD RECIPE: HOW TO MAKE IT
The first time I made this recipe my husband asked it if was homemade or store-bought. When he reached for a second piece, I knew I had a winning recipe. —Roseann Loker, Colon, Michigan
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Calories 102 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Calories 102 calories per serving
- Combine the flours. In a large bowl, combine 3 cups flour mixture and the yeast. Set aside. Heat water, sugar, salt and butter to 115°-120°. Add to flour and yeast. Beat on low speed for 30 seconds; increase speed to medium and beat 3 minutes longer. Stir in enough remaining flour to make a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease the top. Cover and allow to rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half and let rest 10 minutes. Roll each half into a 15x12-in. rectangle. Roll up jelly-roll style, starting with the long side. Pinch seal and turn ends under to form a smooth loaf. Sprinkle 2 baking sheets with cornmeal and place each loaf, seam side down, on a greased baking sheet. Make slashes every 2-1/2 in. in the top of each loaf. Cover and let rise until doubled, about 1 hour. , Beat egg white and water; brush some over loaves. Refrigerate remaining mixture. Bake at 375° for 20 minutes. Brush again with egg white mixture and bake 15-20 minutes longer or until golden brown. Remove pans to wire racks to cool.
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HEALTHY OVERNIGHT FRENCH TOAST BAKE RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4
Total Time 9 hours 0 minutes
Category main-dish
Calories 302 calorie per serving
Reviews 4
Total Time 9 hours 0 minutes
Category main-dish
Calories 302 calorie per serving
- For the topping: Sprinkle the pecans evenly over the bread. Sprinkle with 2 tablespoons of the maple syrup and the cinnamon. Bake until golden, about 40 minutes. Drizzle with the remaining 1/4 cup maple syrup and serve.
See details
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
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
OVERNIGHT BAKED FRENCH TOAST CASSEROLE RECIPE | REE DRUMM…
Ree Drummond's cinnamon baked French toast from Food Network is topped with cinnamon, nutmeg and bright blueberries.
From foodnetwork.com
Reviews 4.7
Total Time 13 hours 0 minutes
Category main-dish
From foodnetwork.com
Reviews 4.7
Total Time 13 hours 0 minutes
Category main-dish
- Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.
See details
WHOLE WHEAT FRENCH BREAD RECIPE: HOW TO MAKE IT
The first time I made this recipe my husband asked it if was homemade or store-bought. When he reached for a second piece, I knew I had a winning recipe. —Roseann Loker, Colon, Michigan
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Calories 102 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Calories 102 calories per serving
- Combine the flours. In a large bowl, combine 3 cups flour mixture and the yeast. Set aside. Heat water, sugar, salt and butter to 115°-120°. Add to flour and yeast. Beat on low speed for 30 seconds; increase speed to medium and beat 3 minutes longer. Stir in enough remaining flour to make a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease the top. Cover and allow to rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half and let rest 10 minutes. Roll each half into a 15x12-in. rectangle. Roll up jelly-roll style, starting with the long side. Pinch seal and turn ends under to form a smooth loaf. Sprinkle 2 baking sheets with cornmeal and place each loaf, seam side down, on a greased baking sheet. Make slashes every 2-1/2 in. in the top of each loaf. Cover and let rise until doubled, about 1 hour. , Beat egg white and water; brush some over loaves. Refrigerate remaining mixture. Bake at 375° for 20 minutes. Brush again with egg white mixture and bake 15-20 minutes longer or until golden brown. Remove pans to wire racks to cool.
See details
HEALTHY OVERNIGHT FRENCH TOAST BAKE RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4
Total Time 9 hours 0 minutes
Category main-dish
Calories 302 calorie per serving
Reviews 4
Total Time 9 hours 0 minutes
Category main-dish
Calories 302 calorie per serving
- For the topping: Sprinkle the pecans evenly over the bread. Sprinkle with 2 tablespoons of the maple syrup and the cinnamon. Bake until golden, about 40 minutes. Drizzle with the remaining 1/4 cup maple syrup and serve.
See details
THE BEST FRENCH BREAD (BREAD MACHINE) RECIPE - FOOD.COM
This recipe comes from Fleishmann's Yeast and is absolutely the best french bread recipe I have found. The texture is wonderful and it tastes and looks great. I always get rave reviews when I make this.
From food.com
Reviews 5.0
Total Time 2 hours 40 minutes
Calories 138.3 per serving
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Reviews 5.0
Total Time 2 hours 40 minutes
Calories 138.3 per serving
- Remove the bread from the baking sheet and cool on a wire rack.
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WHOLE WHEAT FRENCH BREAD RECIPE: HOW TO MAKE IT
The first time I made this recipe my husband asked it if was homemade or store-bought. When he reached for a second piece, I knew I had a winning recipe. —Roseann Loker, Colon, Michigan
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Calories 102 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Calories 102 calories per serving
- Combine the flours. In a large bowl, combine 3 cups flour mixture and the yeast. Set aside. Heat water, sugar, salt and butter to 115°-120°. Add to flour and yeast. Beat on low speed for 30 seconds; increase speed to medium and beat 3 minutes longer. Stir in enough remaining flour to make a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease the top. Cover and allow to rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half and let rest 10 minutes. Roll each half into a 15x12-in. rectangle. Roll up jelly-roll style, starting with the long side. Pinch seal and turn ends under to form a smooth loaf. Sprinkle 2 baking sheets with cornmeal and place each loaf, seam side down, on a greased baking sheet. Make slashes every 2-1/2 in. in the top of each loaf. Cover and let rise until doubled, about 1 hour. , Beat egg white and water; brush some over loaves. Refrigerate remaining mixture. Bake at 375° for 20 minutes. Brush again with egg white mixture and bake 15-20 minutes longer or until golden brown. Remove pans to wire racks to cool.
See details
HEALTHY OVERNIGHT FRENCH TOAST BAKE RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4
Total Time 9 hours 0 minutes
Category main-dish
Calories 302 calorie per serving
Reviews 4
Total Time 9 hours 0 minutes
Category main-dish
Calories 302 calorie per serving
- For the topping: Sprinkle the pecans evenly over the bread. Sprinkle with 2 tablespoons of the maple syrup and the cinnamon. Bake until golden, about 40 minutes. Drizzle with the remaining 1/4 cup maple syrup and serve.
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OVERNIGHT FRENCH TOAST RECIPE - TABLESPOON.COM
No matter how busy you think you are we know that you’ve got at least ten minutes of time to spare this evening. So why aren’t you making this overnight French toast yet? Prepped the night before, this breakfast bake gets thrown in the oven the next morning and just like that, it’s ready to eat. Get to it!
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Calories 175.1 per serving
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