French Toast Casserole Recipe With Berries And Maple Syrup

Grease a 9″x13″ casserole with vegetable oil or butter. Cut up French bread into cubes and add to casserole (fill up to ~3/4). In a large bowl, combine eggs, milk, vanilla extract, cinnamon, and brown sugar. Whisk mixture and mix well. Pour mixture into casserole. Beat in the confectioners' sugar and 1/4 teaspoon vanilla extract until combined. Drop random spoonfuls of cream cheese mixture on top of the bread. Top with most of the berries (reserve a few berries for the top, for looks) and then the remaining bread cubes. Place any reserved berries on top. Set aside.

1. Make the French toast: Cook the butter with a cup of brown sugar until the butter is melted and the sugar is dissolved, then pour the mixture into a prepared baking dish.Scatter the bread pieces over the butter mixture. Mix the milk, vanilla, and eggs together, then pour over the bread. 2. 1. Butter a 9-by-13-inch oval baking dish. Arrange the bread in the dish in slightly overlapping layers and then scatter the berries around the bread and under some of the slices to distribute.

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Place bread cubes in a 13x9-in. or 3-quart baking dish coated with cooking spray. Pour egg mixture over top. Refrigerate, covered, 8 hours or overnight. Preheat oven to 350°. Remove berries from freezer and French toast from refrigerator and let stand while oven heats. Bake, covered, 30 minutes. In a small bowl, cut butter into brown sugar.

Whisk in milk, eggs, egg whites, maple syrup, vanilla, cinnamon, and salt until combined. Pour mixture over bread cubes; toss to coat. Sprinkle berries over mixture. Cover with aluminum foil; chill 8 hours or overnight. Step 2. Preheat oven to 375°F. Step 3. Combine walnuts and brown sugar in a bowl.

Preheat oven to 350F. Spray a 9x13 inch baking dish with cooking spray. set aside. Place bread cubes in a large bowl. In a medium bowl, combine, eggs, milk, vanilla extract, 1 tablespoon of sugar, and cinnamon and whisk together until blended. Pour egg mixture over the top of the bread cubes, stirring to coat.

Butter a 9 x 13-inch (or other 3-quart) baking dish. Spread half of the bread cubes in an even layer in the prepared pan. Top with 2/3 of the blueberries, followed by the remaining bread cubes and blueberries. If using frozen blueberries, add them to the casserole while still frozen (do not thaw).

Add the ingredients for the pecan streusel to a large mixing bowl. Mix the ingredients together until they resemble wet sand-like chunks. Cover the mixture with plastic wrap and refrigerate until needed. Add the eggs, milk, sugar, salt, and vanilla extract to a large bowl. Whisk the egg mixture until well blended.

Instructions. Preheat oven to 425 degrees F. Spray 9 by 13 baking dish with cooking spray and set aside. Add bread cubes to a casserole dish in a single layer and pour melted butter on top all around. In a medium bowl, whisk the eggs, milk, maple syrup, vanilla extract and cinnamon.

Instructions. Preheat oven to 350 degrees. Cut the crust off each piece and butter one side of each slice. Stack a few slices of bread and cut into cubes.

In a medium mixing bowl whisk together the milk, cream, brown sugar, eggs, vanilla extract, almond extract, cinnamon and salt. Pour over the bread, coating it evenly. Cover dish with a sheet of foil and place in the refrigerator overnight. Preheat oven to 350 degrees.

Cut bread into 1" cubes. In a large bowl, whisk together eggs, milk, cinnamon, and sugar. Add bread and stir to coat. Transfer to a baking dish, arranging in an even thickens and pour remaining egg mixture over bread. Sprinkle on sliced almonds, cover and bake breakfast casserole.

Step 1: Preheat the oven to 375 degrees and grease a baking dish.Mix together the milk and the eggs in a large mixing bowl or a liquid measuring cup.

In a small bowl, combine walnuts with softened butter and brown sugar. Use your hands to combine completely. Sprinkle frozen berry blend and sugared walnuts over the top of the casserole. STEP 5. Cover with foil and bake for 30 minutes. Uncover and bake an additional 20 minutes. Serve warm with maple syrup!

8. When ready to bake the casserole, preheat the oven to 350 degrees. 9. Mix together flour, brown sugar and cinnamon for crumb topping. Add butter and cut into the dry mixture until it all comes together and is crumbly. 10. Remove casserole from fridge and sprinkle crumble topping evenly over casserole. 11.

Slice the bread into 3/4- to 1-inch-thick slices. Tile the bread in the dish, overlapping the slices. Scatter the berries over the bread, letting some fall to the bottom of the dish. Whisk the.

Tools Needed. casserole dish or baking dish: I used a 9 x 9 inch dish.; large bowl: for making the casserole filling.; small bowl: for making the cream cheese frosting.; whisk; The full recipe, along with the nutritional information is at the bottom of the post in the recipe card.

Step 1. Whist together eggs, 1/2 cup evaporated milk, butter, 1 tablespoon sugar, ground cinnamon, 1/4 teaspoon vanilla extract and salt in a medium bowl. Slice 8 pieces of bread 1-inch thick on the diagonal to 6-inch lengths. Place bread in a flat-bottomed shallow dish. Pour egg mixture over bread and turn bread to coat evenly.

Instructions. Take one slice of bread and spread 2 tablespoons of desired filling onto the surface, leaving a 1/2 inch edge untouched. Take a second slice of bread and press it onto the top, crimping the edges by simply squeezing your fingers around the edge. In a large mixing bowl, whisk together the milk and eggs.

Place the saturated bread cubes into a greased casserole dish, cake pan, or similar that fits into your air fryer, spreading into an even layer. Set the casserole dish into the preheated air fryer basket. Cook on the air fry setting for 15-20 minutes, or until the top is browned and the center is set and reaches at least 165°F.

Lay the bread cubes in a single layer in a casserole dish. Top with blueberries. Whisk together the remaining ingredients. Pour the mixture over the bread and blueberries. Cover and refrigerate overnight. Bake the French toast casserole at 350 degrees F for 45 to 55 minutes. Add desired toppings and DIG IN!

Take the bread out of the fridge and discard the plastic wrap. Cover the baking dish with aluminum foil, place in the oven, and bake covered for 30 minutes. Then remove the cover, add the berries, and bake for 20 more minutes. Serve with vegan whipped cream, warm maple syrup, chopped nuts, and fresh fruit.

Reheat covered with foil in a 350°F oven for 20 minutes. To freeze, wrap the dish tightly in 2 layers of plastic wrap, then 1 layer of aluminum foil. Allow casserole to thaw overnight in the refrigerator before reheating. To cook from frozen, remove plastic wrap, cover with foil, and bake at 350°F for 1 hour.

Instructions: Combine the eggs, almond milk, vanilla, cinnamon, and salt in a shallow bowl or baking dish. Use a fork or whisk to stir until combined. Heat a large sauté pan (stainless steel or nonstick) over medium heat. While the pan is heating, dip 2 slices of bread at a time in the egg mixture.

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