French toast casserole recipes?

Question

Provide links please...

Answer 1

Hi !!!
Here are two recipes that I use...

Blueberry Cream French Toast Casserole

1 loaf Texas toast or egg bread, cut into cubes
8 ounces cream cheese, slightly softened
1 1/2 cups fresh blueberries, tossed lightly with flour
Cinnamon
8 large eggs
1 1/2 cups milk
3/4 cup maple syrup
6 tablespoons butter, melted

Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Layer one half of bread cubes in baking dish. Cut cream cheese into cubes and scatter over bread. Layer blueberries over cream cheese. Cover blueberries with remaining bread. Sprinkle generously with cinnamon.

Mix remaining ingredients and pour over bread; press bread with spatula to help soak up mixture. Cover and refrigerate overnight.

Bake at 350 degrees F for 45 to 50 minutes.

Serves 8.

----------AND, THIS ONE...

Baked Praline French Toast

French Toast Casserole:
1 lg. loaf stale French bread (approx. 16 oz.)
6 lg. eggs lightly beaten
1 c. whole milk
2 c. light cream (half-and-half)
2 T. granulated sugar
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
Dash salt

Praline Topping:
1/2 c. (1 stick) butter, softened
1 c. firmly packed light brown sugar
1 c. chopped pecans
2 T. real maple syrup
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
Additional maple syrup (optional)

Cut French bread into 20 slices. (Each slice should be 3/4- to 1-inch. thick.) Generously butter a deep 13x9-inch baking dish. Arrange bread slices in baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, milk, half-and-half, sugar, vanilla, nutmeg, cinnamon and salt; beat with a rotary beater or whisk until well blended but not frothy. Pour over bread slices. Make sure that all slices are covered evenly with the milk-egg mixture by spooning some of the mixture in between the slices or turning the slices over so that they will absorb the mixture. Cover with foil and refrigerate overnight. The following day, preheat oven to 350°F and remove the baking dish from the refrigerator. While the oven preheats, prepare the Praline Topping by combining the butter, brown sugar, pecans, maple syrup, nutmeg and cinnamon in a medium bowl; blend well. Spread topping evenly over the bread slices and bake for 40 minutes or until the casserole is puffed and lightly golden. Serve warm with optional maple syrup, if desired. Yields 6 to 8 servings.

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Answer 2

Baked French Toast Casserole with Maple Syrup Recipe courtesy Paula Deen tutor: Paula's domicile Cooking Episode: Spring Brunch a million loaf French bread (13 to sixteen oz.) 8 super eggs 2 cups 0.5-and-0.5 a million cup milk 2 tablespoons granulated sugar a million teaspoon vanilla extract a million/4 teaspoon floor cinnamon a million/4 teaspoon floor nutmeg sprint salt Praline Topping, recipe follows Maple syrup Slice French bread into 20 slices, a million-inch each and each. (Use any extra effective bread for garlic toast or bread crumbs). manage slices in a generously buttered 9 via 13-inch flat baking dish in 2 rows, overlapping the slices. In a extensive bowl, integrate the eggs, 0.5-and-0.5, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until mixed yet no longer too bubbly. Pour mixture over the bread slices, making confident all are coated frivolously with the milk-egg mixture. Spoon a number of the mixture in between the slices. conceal with foil and refrigerate in one day. here day, preheat oven to 350 levels F. unfold Praline Topping frivolously over the bread and bake for 40 minutes, until puffed and gently golden. Serve with maple syrup. Praline Topping: a million/2 pound (2 sticks) butter a million cup packed easy brown sugar a million cup chopped pecans 2 tablespoons easy corn syrup a million/2 teaspoon floor cinnamon a million/2 teaspoon floor nutmeg integrate all aspects in a medium bowl and combine nicely. Makes sufficient for Baked French Toast Casserole.

Answer 3

Orange-Pecan French Toast Casserole:

Making this casserole saves you the trouble of standing over a griddle flipping individual slices of French toast. Assemble the dish the night before your gathering, and pop it in the oven the next morning. Be sure to serve each slice bottom-side up so the pecan mixture is on top.

1 cup packed brown sugar
1/3 cup butter, melted
2 tablespoons light-colored corn syrup
Cooking spray
1/3 cup chopped pecans
1 teaspoon grated orange rind
1 cup fresh orange juice
1/2 cup fat-free milk
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 large egg whites
2 large eggs
12 (1-inch-thick) slices French bread (about 1 pound)

Combine brown sugar, butter, and corn syrup; pour into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle chopped pecans evenly over sugar mixture.

Combine rind and next 7 ingredients (rind through eggs); stir with a whisk. Arrange bread slices over pecans in dish; pour egg mixture over bread. Cover and refrigerate 1 hour or up to overnight.

Preheat oven to 350°.

Carefully turn bread slices over to absorb excess egg mixture. Let stand at room temperature 20 minutes. Bake at 350° for 35 minutes or until lightly browned.

Yield: 12 servings

Answer 4

This website has about 40 french toast cassarole recipes:

http://www.cooks.com/rec/search/0,1-0,french_toast_casserole,FF.html