French Toast Casserole Recipe Taste Of Home Step 1: assemble and chill the casserole. tmb studio. scatter the french bread cubes in a greased 13×9 inch baking dish. tmb studio. in a large bowl, whisk together the eggs, milk, sugar, vanilla and salt. editor’s tip: make sure the eggs are completely beaten into the wet ingredients or you’ll find bits of scrambled eggs in your french. Arrange half of the bread cubes in a greased shallow 2 qt. baking dish. top with cream cheese and remaining bread. in a large bowl, whisk the eggs, milk and syrup; pour over bread. cover and refrigerate overnight. remove from the refrigerator 30 minutes before baking. cover and bake at 350° for 30 minutes.
French Toast Casserole Recipe How To Make It Step 1: prepare the base. cut the bread into 1 inch cubes. spread half of the cubes in a single layer across the bottom of a greased 13×9 inch baking dish. cut the cream cheese into 1 inch cubes, and scatter them over the bread. sprinkle the blueberries over the cheese layer, followed by the remaining bread cubes. Whisk together the eggs, cream, milk, brown sugar, vanilla, cinnamon, nutmeg and 1 4 teaspoon salt in a large bowl until well blended. dip each triangle of bread in the custard, lightly coating. Prepare the crumb topping: whisk the brown sugar, flour, and cinnamon together in a medium bowl. cut in the cold cubed butter with a pastry blender or two forks. sprinkle the topping evenly over the soaked bread. bake uncovered for 45 55 minutes or until golden brown on top. Toast bread cubes: preheat oven to 250°f. place bread cubes in an even layer on a rimmed baking sheet. bake in preheated oven until bread cubes are starting to crisp and dry, 20 to 25 minutes, stirring once halfway through bake time. place baking sheet on a wire rack, and let cool completely, about 10 minutes.
Savory French Toast Bake Recipe Taste Of Home Prepare the crumb topping: whisk the brown sugar, flour, and cinnamon together in a medium bowl. cut in the cold cubed butter with a pastry blender or two forks. sprinkle the topping evenly over the soaked bread. bake uncovered for 45 55 minutes or until golden brown on top. Toast bread cubes: preheat oven to 250°f. place bread cubes in an even layer on a rimmed baking sheet. bake in preheated oven until bread cubes are starting to crisp and dry, 20 to 25 minutes, stirring once halfway through bake time. place baking sheet on a wire rack, and let cool completely, about 10 minutes. Spray a 9x13 inch baking pan with nonstick spray. slice and cube the bread into 1 inch pieces. spread the bread in the prepared baking dish and set aside. in a bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, and nutmeg until smooth, ensuring no lumps remain. Three cups dairy: use half and half or combine equal parts heavy cream and whole milk. avoid fat free milk which won’t lend enough richness. eight large eggs: eggs give the casserole its structure for serving. one pound bread: a crusty, 1 pound loaf of sourdough bread will soak up this amount of custard.
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