I work nights and tonight is my night off and I can't sleep. It's 4:40am here and my family will be waking up about 9am. Does anyone have a recipe for baked french toast that I can put together now and put in the fridge and have my husband bake it when everyone is awake?Does anyone have a recipe for Baked French Toast?
Kicked Up French Toast
Recipe courtesy Emeril Lagasse, 2001
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 4 servings
User Rating:
8 slices stale cinnamon-raisin bread*
2 ounces cream cheese, softened
4 large eggs
1 1/4 cups milk
3 tablespoons light brown sugar
3/4 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 tablespoons unsalted butter
Powdered sugar, as topping
Maple or Cane Syrup, as desired
Bacon Twirls, recipe follows
Preheat the oven to 300 degrees F.
Lay the bread on a flat work surface. Spread 4 slices with a heaping tablespoon of cream cheese, and top each with the remaining slices of bread.
In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, and cinnamon. Place the bread flat in a casserole dish and cover with the egg mixture. Let soak for 5 to 10 minutes.
*(NOTE: If using fresh bread, do not soak longer than 5 minutes, as the bread will get too soggy.)
Heat a large skillet over medium-high heat. Melt 2 tablespoons of the butter in the pan. Add as many slices of soaked bread to the pan as will fit in 1 layer, and cook until golden brown, about 4 minutes per side. Remove from the pan, place on a baking sheet and keep warm in the oven. Melt the remaining 1 tablespoon of butter in the pan and cook the remaining bread.
Sprinkle the French toast with powdered sugar and serve immediately with syrup, and bacon twirls on the side.
Bacon Twirls:
1 pound bacon
Preheat the oven to 425 degrees F.
Cover a baking sheet with aluminum foil. Place the bacon in an even layer on the sheet and twist each slice from both ends to create a corkscrew effect. Return to the baking sheet and press down on both ends to keep from unraveling.
Bake in the oven until brown and crisp, about 12 to 15 minutes, turning as needed halfway through the cooking time.
Remove from the oven and drain on paper towels. Serve warm.
Yield: 4 to 6 servings
Baked Blueberry-Pecan French Toast with Blueberry Syrup
Recipe courtesy Gourmet
Recipe Summary
Prep Time: 8 hours 15 minutes
Cook Time: 30 minutes
Yield: 6 generous servings
User Rating:
1 (24-inch) baguette
6 large eggs
3 cups whole milk
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla
1 cup packed brown sugar
1 cup pecans (about 3 ounces)
1/2 stick (1/4 cup) plus 1 teaspoon unsalted butter
1/4 teaspoon salt
3 cups blueberries (1 cup of which will make the syrup)
1/2 cup pure maple syrup
1 tablespoon fresh lemon juice
Butter a 13 by 9-inch baking dish. Cut 20 (1-inch) slices from baguette and arrange in 1 layer in the baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.
Preheat oven to 350 degrees.
In a shallow baking pan, spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.
Increase temperature to 400 degrees.
Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring until butter is melted. Drizzle butter mixture over bread and bake for 20 minutes, or until any liquid from the blueberries is bubbling.
Meanwhile, in a small saucepan, cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving. Serve French toast with syrup.
Grilled Grand Marnier French Toast with Strawberries
Recipe courtesy Sandra Lee
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 10 minutes
Yield: 6 servings
User Rating:
16 ounces frozen strawberries, thawed
1/4 cup sugar
2 tablespoons orange liqueur (recommended: Grand Marnier)
For French Toast:
3 eggs
1/2 cup milk
1/4 cup orange liqueur (recommended: Grand Marnier), optional
2 tablespoons sugar
6 thick slices bread, cut in 1/2 diagonally
Whipped topping (recommended: Cool Whip)
In a large bowl, combine strawberries, sugar, and liqueur. Let stand 1 hour, stirring occasionally.
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
In a shallow bowl, whisk together eggs, milk, liqueur, and sugar. Coat each slice of bread on both sides with egg mixture. Place coated bread slices on hot oiled grill. Cook for 3 to 4 minutes per side.
To serve, place 1 piece of French toast on plate. Top with strawberries and whipped topping. Add another slice of French toast and repeat.
INDOOR: Prepare bread slices as directed. Melt 2 to 3 tablespoons of butter on a hot griddle (over medium-high heat). Cook prepared bread slices until golden brown on both sides. Serve as directed.
Panettone French Toast
Recipe courtesy Giada De Laurentiis
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 6 servings
User Rating:
Cinnamon Syrup:
1 cup water
1 cup packed dark brown sugar
2 tablespoons whipping cream
1/2 teaspoon ground cinnamon
French Toast:
1 (1.1 pound; 500 gram) loaf panettone bread, baking paper removed
6 large eggs
3/4 cup whipping cream
3/4 cup whole milk
1/4 cup sugar
2 tablespoons unsalted butter
1/2 cup mascarpone cheese
Powdered sugar, for dusting
To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.)
Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F. Trim the bottom crust of the panettone. Starting at the bottom end of the panettone, cut it crosswise into 6 (3/4-inch thick) round slices (reserve the top piece for toast!). In a large bowl, whisk the eggs until well blended. Add the cream, milk, and sugar and whisk until well mixed. Melt 1 tablespoon of butter on a large nonstick griddle over medium heat. Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard. Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, panettone slices, and custard.
Transfer the French toast to plates. Dollop the mascarpone atop each. Lightly dust with the powdered sugar. Drizzle the cinnamon syrup over and around the French toast and serve immediately.Does anyone have a recipe for Baked French Toast?
INGREDIENTS:
1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
8 eggs
2 cups milk
1 1/2 cups half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup
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DIRECTIONS:
Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
Bake in preheated oven, uncovered, for 40 minutes.
**There is another recipe provided in the 2nd link which is also for a Baked French Toast. That recipe is provided by a professional chef. I personally enjoy this item for breakfast.** Enjoy!
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