RASPBERRY BAKED FRENCH TOAST
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
- Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.
PAULA DEENS "OVERNIGHT FRENCH TOAST"
Its so easy to make & so delish!!! Kids loved it, even the ones who don't normally eat french toast!
Provided by Yvonne72
Categories Breakfast
Time 1h
Yield 1 9x13inch Dish, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- 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 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.
- Prepare the Praline Topping:.
- Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
- Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
- Serve with maple syrup.
PAULA DEEN'S PRALINE FRENCH TOAST CASSEROLE
Very easy to make and delicious. Make it up the day before and set in refrigerator over night. This is a great recipe from a great southern cook, Paula Deen.
Provided by Barb G.
Categories Breakfast
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Generously butter a 13 X 9 inch casserole dish;.
- Mix the eggs, half and half, maple syrup,and sugar in a large bowl.
- Place the bread slices in the prepared casserole dish and cover with the egg mixture: cover with plastic wrap and let soak overnight in refrigerator.
- Preheat oven to 350 degrees; remove the casserole from refrigerator.
- Make the Topping: melt the butter in a saucepan; add sugar and maple syrup and cook for 1 to 2 minutes; stir in pecans;.
- Pour the mixture over the bread and bake for 45 to 55 minutes, allow to cool 10 minutes before serving, enjoy.
PAULA DEAN'S BAKED FRENCH TOAST CASSEROLE
Make and share this Paula Dean's Baked French Toast Casserole recipe from Food.com.
Provided by PACE6634
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Slice French bread into 20 slices, 1-inch each. 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.
- Combine all ingredients for the Praline Topping in a medium bowl and blend well. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
- Serve with maple syrup.
PAULA DEEN'S BAKED FRENCH TOAST CASSEROLE-RASBERRY SYRUP
I saw Paula make this on her TV show. I made it and it was absolutely wonderful. Rave reviews from guests. If you want something that will knock your socks off, try it next weekend.
Provided by Danny Sneade
Categories Breakfast
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- 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 9X13 casserole 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 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.
- Praline Topping:.
- Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.
- Raspberry Syrup:.
- Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.
BAKED FRENCH TOAST CASSEROLE WITH MAPLE SYRUP
This came from the show Paula's Home Cooking with Paula Deen on the Food Network. It is absolutely delicious! Prep time does not include overnight soaking.
Provided by Jamia Motsinger
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Slice French bread into 20 slices, 1 inch thick.
- Arrange slices in a generously buttered 9x13-inch baking dish in 2 rows, overlapping slices.
- In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with wire whisk until well blended.
- Pour mixture over bread slices, making sure all are covered evenly with egg mixture.
- Spoon some of the mixture in between the slices.
- Cover with foil and refrigerate overnight.
- The next morning, preheat oven to 350°F.
- Spread praline topping evenly over bread and bake for 40 minutes, until puffed up and lightly golden brown.
- Serve with maple syrup.
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