![]() Fold in the softened butter until you have small clumps (I use my hands for mixing). the praline topping:īlend the chopped pecans, flour, brown sugar, cinnamon and salt together in a medium bowl. In a medium bowl whisk the eggs, milk, sugar, cinnamon, salt and vanilla together then pour or ladle it evenly over the top of the bread. Preheat the oven to 350° then grease a 2 quart baking dish with 1/2 tablespoon of softened butter and add the cubed bread to the baking dish. C ut the bread into about 1″ cubes (leaving the crust on) then set it aside. I used Brioche bread but French, Ciabatta or Challah would work well, too. loaf of good quality bread (I used brioche).With this F rench Toast Casserole recipe you skip the hassle of making each slice individually, get everything we love about classic French Toast – and more – with a praline topping. It’s hard to beat classic French Toast drizzled with warm maple syrup. This easy French Toast Casserole (with an overnight option) shot to the top of the menu along with mimosas, bacon and sausage. “Something sweet, something savory, a batch of mimosas, DONE”. I was stumped about what to make and looking for recommendations. I was having a conversation with a friend one day about hosting brunch. Dust with powdered sugar and serve warm with maple syrup.French Toast Casserole – this simple recipe takes French Toast to the next level! Brioche bread baked in an egg mixture with crumbly cinnamon-sugar nut topping. Remove from oven and let it cool slightly before serving. If you want a crispier texture, simply bake for longer. Remove the foil and bake an additional 25-35 minutes, or until golden brown on top. Preheat oven to 350☏ and bake covered with aluminum foil for 20 minutes. In the morning, pull the casserole out of the refrigerator and let it sit for 15-20 minutes before baking.Cover tightly with foil and refrigerate for 4-12 hours. Gently press the bread down with your fingers to get the bread to absorb all the liquid. Slowly pour the mixture over the bread, making sure each slice is covered.Make sure to whisk well so all the ingredients are thoroughly combined. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, brown sugar, vanilla, cinnamon, nutmeg, salt and orange zest.Slice bread (I cut mine into 12 slices) and add to the buttered baking dish, slightly overlapping each slice and laying them at an angle.If you want to jazz it up a little, top with fresh berries or toasted pecans when serving. Bake until golden brown and serve warm with powdered sugar and real maple syrup! Bake for 20 minutes covered with foil, and then an additional 25-35 minutes without the foil. The next morning, preheat oven to 350 degrees and pull the dish out of the fridge and let it sit out for 15 or so minutes before baking. If you’re in a hurry, 4 hours is all it needs to soak up all that deliciousness! Slowly pour the custard mixture on top of the bread, making sure each slice is evenly covered.Ĭover tightly with foil and place in the fridge for 4-12 hours. Make the egg custard mixture by whisking together the eggs, milk, heavy cream, sugar, brown sugar, vanilla, cinnamon, nutmeg, salt, and orange zest. You can even slice the bread and let it sit out for a few hours before making!īutter a 9x13 inch baking dish and arrange the sliced bread in pan, slightly overlapping each slice. I find it best to use day-old bread so it absorbs more of the liquid. Start with the bread-You can use brioche, challah or french bread.
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