OVERNIGHT FRENCH TOAST RECIPES

OVERNIGHT FRENCH TOAST RECIPE - NYT COOKING

Overnight French Toast Recipe - NYT Cooking image

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

Ingredients

2 tablespoons unsalted butter, softened, plus more for baking dish
1 pound enriched bread, such as brioche, challah or panettone sliced 3/4-inch thick
1/4 cup golden raisins (optional)
6 large eggs
2 1/2 cups whole milk
1/2 cup heavy cream
1/3 cup light brown sugar
1/2 teaspoon ground cinnamon
Pinch of freshly ground nutmeg
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup pecans, chopped (optional)
Confectioners’ sugar for dusting (optional)
Maple syrup, for serving

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 ...

Overnight Baked French Toast Casserole Recipe | Ree ... image

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

Ingredients

Butter, for greasing
1 loaf crusty sourdough or French bread
8 whole eggs
2 cups whole milk
1/2 cup whipping (heavy) cream
1/2 cup granulated sugar
1/2 cup brown sugar
2 tablespoons vanilla extract
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
Freshly grated nutmeg
1 stick cold butter, cut into pieces, plus more for serving
Warm pancake syrup, for serving
1 cup fresh blueberries, for serving

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.

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