Bed And Breakfast French Toast Recipes
EASY FRENCH TOAST CASSEROLE
Delicious and decadent, simple spin on French toast. Got the idea from a bed and breakfast in the south. Add additional ingredients; we like blueberries and cream cheese, cinnamon apples, nuts, and dried fruit!
Provided by Heather Bogle
Categories Main Dish Recipes Casserole Recipes
Time 8h50m
Yield 8
Number Of Ingredients 8
Steps:
- Grease a 9x12-inch baking dish.
- Stir 1 cup brown sugar and butter together in a saucepan over medium-low heat until butter melts and sugar dissolves into butter, 2 to 4 minutes. Pour into prepared baking dish and spread a 1 1/2- to 2-inch layer of bread pieces over the top.
- Beat milk, eggs, and vanilla extract together in a bowl; pour milk mixture over bread into the baking dish and move bread as necessary to ensure all bread is absorbing liquid. Sprinkle cinnamon over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat oven to 450 degrees F (230 degrees C). Remove and discard plastic wrap from baking dish and sprinkle remaining brown sugar over the top of the bread mixture.
- Bake in the preheated oven until browned and bubbling, about 30 minutes.
Nutrition Facts : Calories 382.3 calories, Carbohydrate 48.1 g, Cholesterol 174.9 mg, Fat 17 g, Fiber 0.7 g, Protein 10.2 g, SaturatedFat 9.4 g, Sodium 352.1 mg, Sugar 32.3 g
FRENCH TOAST CASSEROLE
Topped with cinnamon and sugar, this fuss-free overnight French toast casserole is my favorite way to make the breakfast favorite. Since you assemble this baked French toast the previous night, you save time in the morning, and if you have an extra hungry crowd, it's easy to bake up a few batches. -Sharyn Adams, Crawfordsville, Indiana
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place bread cubes in a greased 13x9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. , Cover and bake until a knife inserted in the center comes out clean, 45-50 minutes. Let stand for 5 minutes. Serve with maple syrup if desired.
Nutrition Facts : Calories 223 calories, Fat 7g fat (3g saturated fat), Cholesterol 151mg cholesterol, Sodium 484mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 11g protein.
STONEHOUSE BED AND BREAKFAST BAKED FRENCH TOAST
This recipe has been sitting in my "to try" box since 1998. I finally got around to it and my kids LOVED it. One pan was almost not enough for the 4 of us!! My family will not eat nuts, so I left them out, but I can only imagine how good it would be were I able to put them in.
Provided by Barenakedchef
Categories Breakfast
Time P1DT1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray pan with Pam cooking spray. Mix butter, brown sugar, corn syrup, pecans and place in bottom of pan. Cut bread into 1 inch thick pieces. Place on top of nut mixture filling all spaces. Mix milk, cream, cinnamon and vanilla and pour over bread. Cover and refrigerate overnight. Bake at 350 for 40 minutes. Serve warm with whipped topping.
Nutrition Facts : Calories 607.8, Fat 34.4, SaturatedFat 15.3, Cholesterol 64.7, Sodium 608.2, Carbohydrate 67.5, Fiber 3.8, Sugar 20.5, Protein 9.9
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- Spray a 9×13-inch baking dish with nonstick cooking spray. Place the cubed bread into the dish.
- In a large bowl, beat the cream cheese until smooth. Add in the eggs, one at a time, beating after each addition. Add in the milk, half and half, 1/2 cup of the maple syrup and the vanilla and beat until combined. (There may still be some small chunks of cream cheese, but that is normal.) Pour the mixture over the bread cubes, pressing the bread down to make sure it is all soaked with the liquid. Cover and refrigerate overnight.
- The next morning, remove the casserole from the refrigerator and allow it to come to room temperature for 30 minutes. Preheat the oven to 350ºF.
- Bake, uncovered, for 50 minutes, or until a knife inserted in the middle comes out clean. Pour the remaining 1/2 cup of maple syrup over the casserole and sprinkle with powdered sugar.
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