Oven French Toast With Nut Topping Recipes

Steps:

• Place bread in a greased 13x9-in. baking dish. In a large bowl, beat eggs, milk, vanilla and cinnamon; pour over the bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. , Meanwhile, in a bowl, cream butter, brown sugar and syrup until smooth; spread over bread. Sprinkle with nuts. Bake, uncovered, at 350° for 1 hour or until golden brown.

Steps:

• Preheat the oven to 350 degrees F. Whisk 4 eggs, 1 1/2 cups half-and-half or milk, 1/2 teaspoon nutmeg, 1 teaspoon vanilla extract, 1 teaspoon sugar and a pinch of salt in a shallow bowl. Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Working in batches, dip 6 thick slices white bread, challah or brioche in the egg mixture and cook in the skillet until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer to a baking sheet and bake until puffed, 8 to 10 minutes. Meanwhile, melt 4 tablespoons butter in the same skillet until browned, about 5 minutes. Drizzle the French toast with the browned butter and maple syrup.

Steps:

• For the casserole: Generously butter a 3-quart casserole dish. Arrange the bread slices over the bottom of the dish in three rows of 6 slices, shingling slightly.
• Whisk the eggs, granulated sugar, vanilla, cinnamon, nutmeg and 1/2 teaspoon salt in large bowl until combined and smooth. Whisk in the milk and heavy cream. Pour the egg mixture evenly over the bread slices, making sure that all slices have been coated. Cover the dish and refrigerate for at least 8 hours or up to 12.
• Position an oven rack in the center of the oven, and preheat to 350 degrees F.
• For the crumble: Toss the brown sugar, flour, cinnamon, nutmeg and 1/4 teaspoon salt together in a medium bowl. Add the butter and work it in with your fingers until the mixture is crumbly with pea-sized bits of butter. Mix in the walnuts.
• To assemble: Give the bread slices in the casserole dish a gentle push into the custard. Sprinkle the crumble evenly over the top.
• Bake the casserole until the top is puffed and browned and a knife inserted in the center comes out clean, about 45 minutes (it will still be a little wiggly but will continue to cook a bit out of the oven); check halfway through the baking time and tent with foil if the topping is browning too quickly. Serve hot.

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:

• Adjust oven racks, one on lowest position and the other in the middle position.
• Preheat oven to 425.
• Grease 2 cookie sheets with 2 Tbsp.
• of the above butter.
• Beat eggs, milk, powdered sugar, vanilla and cinnamon.
• Dip bread in the egg mixture and place on cookie sheets.
• Cut remaining butter into pieces and scatter over bread.
• Place on racks, bake for 7 minutes, switch cookie sheets and continue to bake for 8 minutes.
• Sprinkle with a bit of powdered sugar when done.

Steps:

• Heat oven to 450 degrees. Spread bread cubes out and toast until lightly golden, 7 to 15 minutes. Let cool.
• Generously butter a 2-quart casserole dish or 9- by 13-inch baking dish and fill with bread cubes.
• In a bowl, whisk together eggs, milk, cream, honey, vanilla, nutmeg, cardamom and salt until smooth. Pour over bread, tossing well. Press down on bread so it forms an even layer that is mostly submerged in custard. Cover and refrigerate for at least 4 hours and preferably overnight (or up to 48 hours ahead).
• Heat oven to 350 degrees.
• Prepare the topping: In a large bowl, stir together flour, oats, brown sugar, cinnamon, ginger and salt. Using your fingers or a pastry blender, cut in the butter until the mixture is crumbly. You can also pulse the topping ingredients together in a food processor if you'd rather. (The topping can be prepared up to 48 hours in advance; store covered in the refrigerator until needed.)
• Spread diced pears, if using, evenly over the top of the bread, then cover with crumble mixture. Bake until golden and firm, 40 to 50 minutes. If you'd like a crunchier crust, broil for the final 1 to 2 minutes. Or leave the topping softer; it's good both ways.
• Meanwhile, prepare the syrup, if desired: In a small saucepan, combine honey and 1 to 2 tablespoons water, depending upon how thick you want the syrup to be. Using a paring knife, scrape the seeds from the vanilla bean and add seeds to the pot. Bring to a simmer, then turn off the heat and let the vanilla infuse for at least 10 minutes. (Syrup can be made up to 1 week ahead.) Serve the French toast warm with the honey-vanilla syrup, or maple syrup.

Steps:

• Butter 13 x 9-inch baking pan. Fill pan with bread slices within 1 ½ inches of top. In blender mix eggs, half-and-half, milk, vanilla, nutmeg, and cinnamon. Pour over bread slices. Refrigerate covered 8 to 10 hours or overnight. Mix topping by combining butter, brown sugar, corn syrup, and nuts. Can store in refrigerator but needs to be room temperature when time to bake. When ready to bake, preheat oven to 350 degrees. Spread topping on bread mixture and bake about 1 hour or, until puffed and golden. Keep testing with a tooth pick. Serve with maple syrup if desired. Yields 8 to 10 servings.