Baked French Toast

You can never have too many American recipes, so give Baked French Toast a try. Watching your figure? This lacto ovo vegetarian recipe has 278 calories, 6g of protein, and 16g of fat per serving. This recipe serves 12 and costs 58 cents per serving. Many people really liked this side dish. It is brought to you by The Pioneer Woman. 48236 people were glad they tried this recipe. Head to the store and pick up brown sugar, whipping cream, cinnamon, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. Overall, this recipe earns a rather bad spoonacular score of 24%. Baked French Toast, Baked French Toast, and Baked French Toast are very similar to this recipe.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and 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. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.When you're ready to bake the casserole, preheat oven to 350 F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.Scoop out individual portions. Top with butter and drizzle with maple syrup.

 

Step by step:

1. Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla.

2. 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.

3. Add nutmeg if desired.

4. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.When you're ready to bake the casserole, preheat oven to 350 F.

5. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.)

6. Bake for 45 minutes for a softer, more bread pudding texture.

7. Bake 1 hour or more for a firmer, less liquid texture.Scoop out individual portions. Top with butter and drizzle with maple syrup.

Nutrition Information:

covered percent of daily need

 

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