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      Baked French Toast

      Submitted by: Laura

      Rated: 4 out of 5 by 643 members

      Prep Time: 15 Minutes

      Cook Time: 40 Minutes

      Ready In: 15 Hours

      Yields: 12 servings

      “A sweet and sumptuous baked French toast recipe which is prepared the night before and baked in the morning.”

      INGREDIENTS:

      1 (1 pound) loaf French bread,
      cut diagonally in 1 inch slices
      8 eggs
      2 cups milk
      1 1/2 cups half-and-half cream

      2 teaspoons vanilla extract
      1/4 teaspoon ground cinnamon
      3/4 cup butter
      1 1/3 cups brown sugar
      3 tablespoons light corn syrup

      DIRECTIONS:

      1.Butter
      a 9×13 inch baking dish. Arrange the slices of bread in the bottom. In
      a large bowl, beat together eggs, milk, cream, vanilla and cinnamon.
      Pour over bread slices, cover, and refrigerate overnight.

      2.The
      next morning, preheat oven to 350 degrees F (175 degrees C). In a small
      saucepan, combine butter, brown sugar and corn syrup; heat until
      bubbling. Pour over bread and egg mixture.

      3.Bake in preheated oven, uncovered, for 40 minutes.

      Overnight Blueberry French Toast

      Submitted by: Karan Cox

      Rated: 4 out of 5 by 140 members

      Prep Time: 15 Minutes

      Cook Time: 1 Hour 15 Minutes

      Ready In: 10 Hours

      Yields: 10 servings

      “This
      is a very unique breakfast dish. Good for any holiday breakfast or
      brunch, it’s filled with the fresh taste of blueberries, and covered
      with a rich blueberry sauce to make it a one of a kind.”

      INGREDIENTS:

      12 slices day-old bread, cut
      into 1 inch cubes
      2 (8 ounce) packages cream
      cheese, cut into 1 inch cubes
      1 cup fresh blueberries
      12 eggs, beaten
      2 cups milk
      1 teaspoon vanilla extract

      1/3 cup maple syrup

      1 cup white sugar
      2 tablespoons cornstarch
      1 cup water
      1 cup fresh blueberries
      1 tablespoon butter

      DIRECTIONS:

      1.Lightly
      grease a 9×13 inch baking dish. Arrange half the bread cubes in the
      dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over
      the cream cheese, and top with remaining bread cubes.

      2.In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.

      3.Remove
      the bread cube mixture from the refrigerator about 30 minutes before
      baking. Preheat the oven to 350 degrees F (175 degrees C).

      4.Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

      5.In
      a medium saucepan, mix the sugar, cornstarch, and water. Bring to a
      boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1
      cup blueberries. Reduce heat, and simmer 10 minutes, until the
      blueberries burst. Stir in the butter, and pour over the baked French
      toast

      French Toast Casserole

      Submitted by: S.C.

      Rated: 4 out of 5 by 113 members

      Prep Time: 30 Minutes

      Cook Time: 50 Minutes

      Ready In: 1 Hour 20 Minutes

      Yields: 6 servings

      “Tastes good for breakfast, just like French toast. It’s easy to make too! Serve warm with maple syrup on top.”

      INGREDIENTS:

      5 cups bread cubes
      4 eggs
      1 1/2 cups milk
      1/4 cup white sugar, divided

      1/4 teaspoon salt
      1 teaspoon vanilla extract
      1 tablespoon margarine,
      softened
      1 teaspoon ground cinnamon

      DIRECTIONS:

      1.Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8×8 inch baking pan.

      2.Line
      bottom of pan with bread cubes. In a large bowl, beat together eggs,
      milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over
      bread. Dot with margarine; let stand for 10 minutes.

      3.Combine
      remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle
      over the top. Bake in preheated oven about 45 to 50 minutes, until top
      is golden.

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