Baked French Toast For A Crowd Recipes

Steps:

• Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
• Sprinkle brown sugar and cinnamon evenly over melted butter.
• Arrange bread in two layers over brown sugar mixture.
• Beat eggs, milk, and salt in a bowl; pour over bread.
• Cover and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes.

Steps:

• spray a large foil pan with cooking spray. tear up one loaf of the Texas toast bread in the foil pan. (I used 10 slices of bread to cover the top, 4 down each side of the pan , I cut 2 slices in half to fit down the middle, the rest of the bread was torn up)
• beat 10 eggs add the evaporated milk,1 cup orange juice and heavy cream, both sugars , melted butter and 2 tsp vanilla. mix well and pour over the bread. stir to mix well to coat bread completely. sprinkle brown sugar , sugar and some cinnamon over top, and add some raisins if you like . that is your first layer.
• beat cream cheese until smooth add 4 eggs , 2 tsp vanilla and sweetened condensed milk. pour over bread mixture. this is the second layer.
• beat 4 eggs add 1/4 cup orange juice, 1/4 cup milk or cream, 1 tsp vanilla 1/4 cup brown sugar, mix well until sugars dissolve . dip slices of Texas toast bread into egg mixture and place on top of mixture in the pan , pour any remaining egg mixture in to the pan. sprinkle the top of this with brown sugar and cinnamon,this is the third layer. cover and refrigerate over night or just bake immediately.
• In the morning remove cover and bake at 350* for about an hour, you can tell when it is done because it will be poofy all over the top .
• sprinkle with powdered sugar and serve with whipped cream and a drizzle of syrup and some fruit if you like. Enjoy ! 8]

Steps:

• Combine brown sugar, butter and cinnamon; spread evenly in a greased 15x10x1-in. baking pan; set aside. Combine eggs and milk in a shallow dish; place bread in dish and soak for 5 minutes, turning once. Place bread over sugar mixture. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Serve brown sugar side up; dust with confectioners' sugar.

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.

Steps:

• Make the French toast: In a medium bowl, beat the eggs. Add the milk, cream, brown sugar, vanilla, cinnamon, nutmeg, and salt and whisk to combine.
• Grease a 9 x 13-inch (22 x 33 cm) ceramic or glass baking dish with butter.
• Working in batches, dip the brioche into the custard to coat both sides. Arrange the brioche in the prepared baking dish, overlapping slightly. Pour the remaining custard over the top. Cover with plastic wrap and refrigerate for at least 2 hours, up to overnight.
• Meanwhile, make the walnut streusel: Preheat the oven to 375°F (190°C). Line a baking sheet with a nonstick mat.
• In a medium bowl, combine the flour, granulated and brown sugars, salt, and cinnamon. Work the butter into the dry ingredients with a fork until crumbly. Add the chopped walnuts and mix well.
• Spread the streusel on the prepared baking sheet and bake for 20 minutes, stirring halfway, until golden brown. Remove from the oven and let cool slightly, then crumble and let cool completely before using. The streusel will keep in an airtight container for 1 week.
• Unwrap the French toast. Cover with foil and bake for 25 minutes, then uncover and bake until the top is golden brown and crunchy, 20-25 minutes more. Remove from the oven and let sit for 10 minutes. Top with the walnut streusel and serve with maple syrup.
• Enjoy!

Steps:

• Pour melted butter into an 11x15-inch baking dish. Sprinkle brown sugar and cinnamon over the butter and top with bread slices, making sure slices are placed close together.
• Mix milk, eggs, and vanilla extract in a bowl until thoroughly combined; pour over bread in the baking dish. Cover with aluminum foil and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place the covered casserole in the preheated oven and bake for 30 minutes. Uncover, and bake until puffed and lightly golden, about 15 minutes more.