Christmas Morning Baked French Toast Recipes

Steps:

• In a small bowl, beat the cream cheese, pineapple and 1/4 cup marmalade until light and fluffy. Stir in pecans. Cut a pocket in the side of each slice of bread; fill with cream cheese mixture., In a shallow bowl, whisk eggs, brown sugar, cinnamon, vanilla, nutmeg and 1 cup cream. Dip both sides of bread into egg mixture., Cook on a greased hot griddle until golden brown, 2-3 minutes on each side., Meanwhile, in a small saucepan, combine orange juice and remaining marmalade. Cook and stir over medium heat until smooth. Add remaining cream; heat through. Dust French toast with confectioners' sugar and serve with sauce.

Steps:

• In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.
• The next morning: Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.
• Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.

Steps:

• 1. Slice egg knot rolls into 1-inch slices, you should be able to get three slices from each roll. If using French bread loaf, slice into 20 1-inch slices. Arrange slices in a generously buttered 9x13 inch baking dish overlapping the slices a bit.
• 2. In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Beat with an electric mixer or wisk until well blended, but not too bubbly.
• 3. Pour egg mixture over the bread slices, making sure they are all covered evenly.
• 4. Spoon some of the mixture in between each bread slice.
• 5. Cover with foil and refrigerate overnight.
• 6. In the morning, preheat oven to 350 degrees. Combine all praline ingredients until well blended.
• 7. Spread praline topping evenly over the bread slices getting some in between slices.
• 8. Bake for 40 minutes in a preheated oven until puffy and light golden brown.
• 9. Serve with your favorite maple syrup. Enjoy!!

Steps:

• Preheat oven to 400°F with rack in middle and generously butter a 13- by 9-inch shallow baking dish or pan (3-quart; preferably glass or ceramic).
• Arrange bread in 1 layer in baking dish. Dissolve espresso powder in hot water in a large bowl. Whisk in milk, eggs, vanilla, and 1/2 cup sugar until smooth.
• Pour custard over bread, then turn slices over several times so they soak up as much custard as possible. Sprinkle top with remaining 2 tablespoons sugar.
• Bake until puffed and set, 20 to 25 minutes. Cool in dish on a rack 10 minutes, then dust with cinnamon.

Steps:

• Spray butter (or Pam) in 9 x 12 rectangular baking dish. Place croissants in pan, two per row, side by side lengthwise.
• Place cream, milk, eggs, Grand Marnier, cried cherries and orange zest in a bowl. Combine thoroughly. Poure egg mixture over croissants. Cover with plastic wrap and refrigerate overnight.
• Before baking, sprinkle top of croissants lightly with 1 teaspoon sugar, cinnamon, toasted almonds and then very lightly with 1 teaspoon sugar again.
• Bake at 350 (preheated oven) for 30 to 35 minutes on middle shelf of oven. Serve with the best warmed pure maple syrup you can find.

Steps:

• 1. On Christmas eve, break up a whole loaf of French bread into 1 and 2 inch chunks. Put this in a buttered casserole dish.
• 2. Mix together 10 eggs, a cup of milk, T vanilla, T maple syrup, and a little salt. Add to this a ½ c melted BUTTER. Add 8oz of cream cheese broken into teeny pieces. Pour over bread. Fold in gently.
• 3. Cover tightly with foil and refrigerate over night.
• 4. Once people get up, put it into the oven at 350 for one hour, uncovering for the last ten minutes.
• 5. Lightly dust with powdered sugar before serving Cut into squares and serve with real maple syrup, blueberry pie filling, jam, etc. Divinely yum.