FRENCH TOAST CASSEROLE

A delicious spin on a conventional breakfast recipe that can feed a crowd with minimal paintings and effort. full of decadent flavours, prepare our French Toast Casserole overnight OR bake it proper away!

FRENCH TOAST CASSEROLE

Golden, caramelized toasts on the outdoor; creamy gentle and pillowy at the inner with the correct cinnamon syrup in every mouthful. all the flavours of your favourite French toast made easy in a baking dish? sure, I’ll take it!

No dipping or flipping or frying, comfort meals doesn’t get any better than throwing it within the oven. believe a dish full of heat and custardy French toast on a Sunday morning.

FRENCH TOAST CASSEROLE

Ingredients

  • 1/2 cup unsalted butter
  • 1 1/4 cup light brown sugar, packed
  • 1 loaf thick sliced bread about 2-inches thick, (1.4 lb or 650 g loaf)
  • 6 large eggs
  • 2 cups milk (full fat or 2%)
  • 2 tablespoons pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Icing sugar, to dust
  • Strawberries, blueberries, blackberries, kiwi fruits, pineapple, bananas or any other fruit to serve.


Instructions

  1. lightly grease an oven secure nine"×13" baking dish (22 cm x 33 cm).
  2. melt butter in a small pot over low warmth. (alternatively, soften in a microwave safe bowl inside the microwave in 15 second increments, stirring in between, until melted.) 
  3. add 1 cup brown sugar, blending properly to combine. (If at the stove, allow simmer for 1 minute to slightly dissolve the sugar.)
  4. Pour mixture into organized dish and unfold out to calmly coat.
  5. Beat collectively eggs, milk and vanilla. Set apart.
  6. integrate final brown sugar, cinnamon and nutmeg in a separate bowl. Set aside.
  7. arrange bread in a single layer over the butter/sugar combination inside the dish.
  8. Pour 1/2 of the egg wash over bread. pinnacle with half of the brown sugar/cinnamon. 
  9. arrange last bread slices over the pinnacle. Pour over last egg wash and pinnacle with remaining brown sugar/cinnamon. gently press bread into the egg wash to make certain slices are evenly soaked.
  10. cowl tightly with foil and refrigerate for at the least 30 minutes to soak up the custard aggregate, or overnight for the quality outcomes
  11. whilst ready to bake, take the dish out of the fridge 20 minutes earlier than baking (if it's been in overnight) to get the sit back out. 
  12. Preheat oven to 350°F (175°C).
  13. Bake, blanketed, for 30 minutes. find and retain baking for a further 15 mins. 
  14. pinnacle with icing/powdered sugar. Serve with the syrup from the dish.

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