French Toast Casserole Recipe With Cinnamon And Vanilla

Grease a 9 x 13 casserole dish and set aside. 2. Cut bread into 1 inch chunks and spread evenly in the bottom of the casserole dish. 3. In a large bowl, whisk together the eggs, milk, cream, sugars, vanilla and cinnamon. Pour the mixture evenly over the bread, getting all the bread wet from the mixture. 4. Preheat the oven to 450 degrees F (230 degrees C). Make topping: Mix brown sugar and cinnamon together in a small bowl. Sprinkle over the French toast. Bake in the preheated oven until casserole is browned and bubbling, about 30 minutes, covering with aluminum foil at any point if the top is browning too much.

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. 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.)

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Evenly spread the cubes of bread into the casserole dish. Whisk together the milk, melted butter, brown sugar, eggs, 1 1/2 teaspoons of the cinnamon and the vanilla until well combined. Pour evenly over the bread cubes until all of the bread is moistened. Sprinkle the remaining 1/2 teaspoon of cinnamon evenly over the top of the casserole.

Cover and place in the refrigerator for 8 hours to overnight. Preheat the oven to 350 degrees F (175 degrees C). Place the casserole dish inside a larger pan; pour water into the outer pan, making sure not to get water in casserole. Bake in the preheated oven until a knife inserted into the center comes out mostly clean, about 50 minutes.

Instructions. Cut each of the biscuits into 6 pieces and set aside. In a large bowl whisk the egg till frothy then whisk in sugar, vanilla, and cinnamon. Finally, mix in the heavy cream and milk until combined well. Add the chopped biscuits into the cream mixture and stir well. Allow to soak for about 5 minutes.

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.

When ready to bake, preheat oven to 375*. Place butter in a microwave-safe dish; cover with a paper towel and nuke for 30-45 seconds until almost melted. Remove and stir until completely melted. Add nuts to bag of reserved bread cubes, then pour melted butter into bag. Seal and shake until the bread and nuts are coated w/ butter.

First, go ahead and preheat oven to 350 degrees. While the oven is preheating, spray a 9×13 baking pan with cooking spray. Second, open the cans of cinnamon rolls and cut them into fourths. Set the icing packets aside. Next, unravel the cinnamon rolls and loosely put them in your baking pan.

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.

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.

Preheat oven to 375°F. Grease a 9 x 13″ baking dish. Add the torn bread to the dish. In a large bowl, whisk the eggs until fully incorporated and frothy. Whisk in the milk, cream, sugar, vanilla extract, ½ tablespoon cinnamon, nutmeg and kosher salt.

Add 1 cup brown sugar, mixing well to combine. (If on the stove, let simmer for 1 minute to slightly dissolve the sugar.) Pour mixture into prepared dish and spread out to evenly coat. Beat together eggs, milk and vanilla. Set aside. Combine remaining brown sugar, cinnamon and nutmeg in a separate bowl. Set aside.

Cover and place in fridge. In a medium bowl whisk together milk, eggs, vanilla, sugar, and cinnamon. Pour over bread in the casserole dish. Cover and chill overnight. Next morning preheat oven to 350 degrees. Uncover topping bowl and casserole dish. Sprinkle topping over the soaked bread mixture. Bake uncovered for 35-45 minutes until golden.

Grease a 9x13 inch baking dish with cooking spray. Set aside. In a very large bowl, whisk together eggs, half and half, brown sugar, vanilla, cinnamon, nutmeg, and salt. Gently fold in the cubed baguette. Pour mixture into prepared baking dish, cover with foil, and refrigerate overnight or for at least 4 hours.

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.

Cut each cinnamon roll into 8 pieces, and spread evenly over the butter. In a separate bowl, whisk the eggs, milk, cinnamon, and vanilla, and pour over the cinnamon rolls. Pour 1 cup of maple syrup over the mixture. Bake at 375°F for 25 min. Top with the icing from the cinnamon rolls.

Instructions. Grease a 9X13 baking pan or casserole dish. Cut cinnamon rolls into quarters and spread into greased casserole dish. In a mixing bowl, mix the eggs, milk, ¼ cup of the maple syrup, brown sugar, cinnamon and vanilla with a whisk. Pour the mixture over the cinnamon rolls and toss to coat all pieces.

We have all kinds of favorite breakfast recipes, including popular quick and easy, make-ahead, and healthy breakfasts. Best Breakfast Recipes Casseroles & Batch Meals Donuts & Baked Goods Drinks & Cocktails Eggs, Frittata & Quiche Pancakes & French Toast. Quick and Easy French Toast.

Step 3: Make the streusel topping. Using a pastry blender or two knives, combine the brown sugar, butter, and cinnamon to form a loose mixture. Fold in the almond slices (photo 4). Use your hands to spread the streusel mixture over the top of the soaked challah and in between the slices (photo 5).

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.

In a large bowl, whisk eggs. Add half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until well combined. Pour the egg mixture over the bread slices, making sure they are covered evenly. Spoon some of the mixture in between the slices making sure all the slices are completely covered. Cover with foil and refrigerate overnight.

Instructions. Preheat oven to 350 degrees. Grease an 13 x 9" baking dish and set aside. Place 6 slices of cinnamon raisin bread along the bottom of your baking dish. On each slice of bread, layer about 2 slices of ham and 1 slice of cheese. Top with remaining 6 pieces of bread to form sandwiches.

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.

Lightly oil a 9x13 baking pan. Arrange the challah bread pieces evenly across the baking pan. I like to arrange it so you can see a mixture of the glossy tops of the challah bread and the cut sides of the bread. In a large bowl, beat together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, cardamom and salt.

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