Recipe for french toast casserole?

Blueberry French Toast Casserole





INGREDIENTS:


12 slices white bread, crusts removed


2 packages (16 ounces total) cream cheese


1 cup fresh or frozen blueberries, thawed


12 eggs


2 cups milk


1/3 cup maple syrup or other syrup


.


Sauce:


1/2 cup sugar


1 tablespoon cornstarch


1/2 cup water


2 cups fresh or frozen blueberries


1 tablespoon butter


PREPARATION:


Cut bread into 1-in cubes; place half in a greased 13- x 9-i x 2-inch baking dish.


Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs.





Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350掳 for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.


In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve sauce with French toast.


Serves 6 to 8Recipe for french toast casserole?
French Toast Casserole





This is a great recipe that can be prepped ahead of time.





Ingredients


1 lb. Loaf Italian Bread


8 oz. Lowfat cream cheese


1/2 cup Sugar, divided


1/2 tsp. Vanilla essence


1/2 cup Chopped pecans, optional


4 Eggs


2 cups Milk


1 tsp. Cinnamon


2 tbs. Butter, melted





Preparation


Cut bread into cubes, place half in greased 9x13'; pan. Microwave the cream cheese to melt, stirring midway. Once melted, add half the sugar. Pour this mix over the bread cubes (will not completely cover). Sprinkle nuts over cream cheese layer. Top with remaining bread cubes. In a bowl, beat the remaining sugar, eggs, milk, cinnamon and melted butter together. Pour over bread cubes. Freeze at this point or let sit overnight in fridge. Bake at 350 degrees for 35 minutes. Serve with warm syrup or fruit toppings.Recipe for french toast casserole?
Overnight French Toast Casserole:





1陆 hours 20 min prep


9-12 servings





1/2 cup butter or margarine


12 slices white bread


1 cup brown sugar (*You may wish to reduce the amount of sugar used to 2/3 cup.)


1 teaspoon cinnamon


5-6 eggs


1 1/2 cups milk





1. Melt margarine in a 9 x 13 baking pan.


2. Put 6 slices of bread in bottom of pan.


3. In a bowl mix 1 cup brown sugar with 1 tsp cinnamon.


4. Sprinkle 1/2 of this sugar mixture over bread.


5. Add another layer of 6 slices of bread.


6. In a bowl, whisk eggs with milk until well blended.


7. Pour over bread layers.


8. Sprinkle with remaining sugar mixture.


9. Cover and refrigerate overnight.


10. Bake covered at 350F 30 minutes.


11. Uncover and continue baking 15 minutes or until set and browned.
French Toast Casserole


10 cups ( 1-inch) cubed sturdy white bread


Cooking spray


1 ( 8 oz.) block of reduced fat cream cheese, softened


8 large eggs


1 1/2 cups milk (whole, 2%, 1% or skim)


2/3 cup half-and-half


1/2 cup maple syrup


1/2 teaspoon vanilla


2 Tablespoons powdered sugar


Maple syrup


Place bread cubes in a 13 x 9 inch baking dish coated with cooking spray.


Beat cream cheese at medium speed of mixer until smooth.


Add eggs, 1 at a time, mixing well after each addition.


Add milk, half-and-half, 1/2 cup maple syrup, and vanilla - mix until smooth.


Pour cream cheese mixture over top of bread; cover and refrigerate overnight.


Next morning; Preheat oven to 375.


Remove bread mixture from refrigerator; let stand on counter for 30 minutes.


Bake at 375 for 50 minutes, or until set (should be a nice light golden brown).


Remove from oven, sprinkle with powdered sugar and serve with maple syrup.
FRENCH TOAST CASSEROLE





10 slices white bread


1/4 lb. soft butter


1/2 c. raisins


2 tsp. cinnamon


3 c. milk


2/3 c. sugar


4 eggs


1 tsp. vanilla





Trim crusts and spread slices generously with butter. Cut each slice into fourths and arrange half on bottom of baking dish. Sprinkle with raisins and 1 teaspoon cinnamon. cover with rest of bread and sprinkle with other teaspoon of cinnamon. Scald milk; remove from heat and stir in sugar until dissolved. Beat eggs thoroughly in a separate bowl. Gradually dribble milk into eggs, beating constantly. Stir in vanilla and pour over bread. Set baking dish in a pan of hot water and bake 40 to 50 minutes at 350 degrees or until knife inserted in center comes out dry. Serve warm with milk for a great breakfast.
I make the Paula Deen casserole that Chainz gave you the recipe for.


I offer it along with a champagne breakfast for my cabin guests and I'm here to tell you, it's YUMMY!!!


I do pour a little bit of the liquid off before baking or sometimes it seems just a little ';too wet'; for my taste.


The praline topping will look too thick but it will be fine.


Good Luck.
Baked French Toast Casserole with Maple Syrup Recipe courtesy Paula Deen


Show: Paula's Home Cooking


Episode: Spring Brunch























1 loaf French bread (13 to 16 ounces)


8 large eggs


2 cups half-and-half


1 cup milk


2 tablespoons granulated sugar


1 teaspoon vanilla extract


1/4 teaspoon ground cinnamon


1/4 teaspoon ground nutmeg


Dash salt


Praline Topping, recipe follows


Maple syrup





Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.


The next day, preheat oven to 350 degrees F.





Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.








Praline Topping:


1/2 pound (2 sticks) butter


1 cup packed light brown sugar


1 cup chopped pecans


2 tablespoons light corn syrup


1/2 teaspoon ground cinnamon


1/2 teaspoon ground nutmeg


Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
1 loaf French bread (13 to 16 ounces)


Butter, for pan


8 large eggs


2 cups half-and-half


1 cup milk


2 tablespoons sugar


1 tablespoon vanilla extract


1/2 teaspoon ground cinnamon


1/2 teaspoon ground nutmeg


Dash salt





Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.


In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.





The next day, preheat oven to 350 degrees F and back for 45 minutes.