Sprinkle brown sugar and cinnamon evenly over melted butter. Arrange two layers of bread slices on top. Whisk eggs, milk, and salt together in a bowl; pour over bread slices. Cover and refrigerate 8 hours to overnight. Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, about 30 minutes. Make the French toast: Stir brown sugar and butter together in a saucepan over medium-low heat until butter is melted and sugar has dissolved, 2 to 4 minutes. Pour butter-brown sugar mixture into the prepared baking dish. Scatter French bread pieces over top in a 1 1/2- to 2-inch layer.
Instructions. Spray a 9x13 pan with cooking spray and preheat your oven to 350 degrees. In a large bowl, add the eggs, milk, heavy cream, sugar, ½ cup brown sugar, vanilla, cinnamon and nutmeg. Chop the bread into ¾ - 1 inch cubes and put it in the bowl with the egg mixture and toss well until all the liquid is absorbed. Step 1 For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar, and vanilla.
In a small bowl, whisk the eggs together. Add the milk, sugar, orange zest, 1/2 teaspoon of cinnamon, and salt, and mix well. Pour the egg and milk mixture evenly over all the bread chunks. (I found it easier to pour the mixture into a large measuring cup with a spout first before pouring the mixture over the bread.)
Preheat oven to 425 degrees. Butter a 13x9 inch baking pan and set aside. In a small sauce pan, melt butter over medium heat. Once butter has melted, stir in brown sugar until dissolved and mixture is smooth. Pour mixture into the bottom of a 9x13 pan and spread evenly.
In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight. 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.
Place in a greased 9 x 13-inch baking pan. In a medium bowl, whisk together eggs, milk, half and half, sugar, vanilla, and cinnamon. Pour over bread in the pan. Cover and refrigerate for 2 hours or overnight. Preheat oven to 350 degrees. In a small bowl combine brown sugar, flour and cinnamon.
Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top. Bake, uncovered, at 400° for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean.
Grease a 9 x 13-inch baking pan with butter. Cut bread into cubes and then evenly distribute in the pan. In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight. In a separate bowl, mix flour, brown sugar, cinnamon, and salt.
Line the bottom of the prepared pan with bread cubes. Beat milk, eggs, 2 tablespoons sugar, salt, and vanilla together in a large bowl until well combined; pour over bread cubes and stir to coat. Dot with margarine; let stand for 15 minutes. Combine remaining 2 tablespoons sugar with cinnamon; sprinkle over top of casserole.
Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. Cover and bake until a knife inserted in the center comes out clean, 45-50 minutes. Let stand for 5 minutes. Serve with maple syrup if desired. French Toast Casserole Tips.
Heat the oven to 350°F. When ready to bake, arrange a rack in the middle of the oven and heat the oven to 350°F. Take the casserole out of the refrigerator, uncover, and set aside at room temperature for 30 minutes to take the chill off while the oven heats. Sprinkle crumble topping over casserole and bake.
Instructions. Preheat the oven to 375F. Spray the bottom and sides of an 8x8 square baking dish with non-stick cooking spray (or grease with butter). Put the bread cubes in the baking dish in a single layer. Whisk the eggs, milk, 2 tbsp of sugar, vanilla and cinnamon in a bowl.
Step 1 Preheat oven to 200°. Set a wire rack in a baking sheet; set aside. Step 2 In a large, wide bowl or pie plate, whisk eggs to blend. Whisk in milk, granulated sugar, vanilla, cinnamon, and.
Lightly grease a 3-quart casserole dish (such as a 9x13 inch ceramic or glass pan). Chop the bread into squares and place in the casserole dish. In a large bowl whisk together the milk, eggs, sugar, 2 tablespoons melted butter, and cinnamon. Slowly pour the mixture over the bread being sure to cover evenly.
Brioche. Brioche is everything a perfect French toast bread should be: thick and sturdy with a tender, plush crumb. Its high butter and egg content makes it an ideal companion for the rich custard made with eggs, milk, sugar, and vanilla. It's for these reasons and more that many French toast recipes call for thick-sliced brioche.
Directions. Whisk together eggs, milk, sugar, and salt (as well as the optional vanilla extract and cinnamon, if using) in a medium shallow bowl until the mixture is fluffy and light in color. Melt 1 tablespoon butter in a large skillet over medium-high heat.
Pulse until smooth. Alternatively place in a bowl and whisk until smooth. Preheat a griddle to 350°F or a skillet over medium-high heat. Dip the bread into the egg mixture and flip to evenly coat. Then place the bread on the griddle and cook 1-2 minutes per side (or until lightly golden brown).
Instructions. Spray a 9 x 13 x 3 oven-safe baking dish with an oil spray or grease the dish with one tablespoon of butter. Cut the bread into cubes and set the dish aside. In a large bowl, beat the eggs, adding the milk, cream, vanilla and granulated sugar. Pour the mixture over the bread, cover tightly and refrigerate overnight.
Place the bread cubes in an even layer in the dish. In a large bowl, whisk together the eggs, milk, 1 tablespoon pure maple syrup or brown sugar, cinnamon, vanilla and salt. Pour the mixture evenly over the bread in the dish. In a small bowl, stir together the melted butter, maple syrup or brown sugar and cinnamon.
Instructions. Preheat the oven to 350°F and lightly grease a 9x13 baking dish with nonstick spray or olive oil. In a medium bowl, whisk together the eggs, almond milk, 1 tablespoon brown sugar, 1 teaspoon of cinnamon, and sea salt. In a small bowl, stir together the 3 tablespoons of brown sugar and ¼ teaspoon of cinnamon.
Whisk custard ingredients. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, brown sugar, vanilla, cinnamon, and salt. Ensure all ingredients are combined completely. Add to bread. Slowly pour the egg mixture over the bread cubes in the casserole dish, making sure that everything is covered.
Put butter in a microwave safe bowl and microwave in 20 second increments, stirring in between, until melted. Add 1 cup brown sugar and stir until well incorporated Pour into bottom of a greased 9×13 pan, spreading mixture evenly. Beat eggs, milk, and vanilla until incorporated. Set aside.
Instructions. Butter or spray a 9 x 13-inch casserole dish with cooking spray. Cut the brioche into 1-inch cubes and place the cubed bread into the prepared pan. In a large bowl whisk the eggs until well beaten. Add in the milk, melted butter, vanilla, cinnamon, salt and light brown sugar.
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