Ina Garten's Raspberry Baked French Toast | Barefoot Contessa | Food Network
Ina combines challah with raspberries and a sweet custard to create a moist French toast!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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Raspberry Baked French Toast
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 40 min (includes chilling and cooling times)
Active: 20 min
Yield: 8 to 10 servings
Ingredients
1 tablespoon unsalted butter, at room temperature
10 extra-large eggs
2 3/4 cups half-and-half
1/3 cup plus 2 tablespoons granulated sugar
1/3 cup light brown sugar, lightly packed
1 tablespoon pure vanilla extract
1 teaspoon grated orange zest, plus extra for serving
1/2 teaspoon kosher salt
10 cups (1-inch-diced) day-old challah bread
12 ounces fresh raspberries
Confectioners' sugar, for serving
Pure maple syrup, for serving
Directions
Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.
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Ina Garten's Raspberry Baked French Toast | Barefoot Contessa | Food Network
Apple Cranberry French Toast Bake
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Apple Cranberry French Toast Bake
For the French Toast:
1 loaf French bread, cubed
6 eggs
1½ cup milk
½ cup cream
¼ cup brown sugar
1 tsp cinnamon
¼ tsp ginger
¼ tsp nutmeg
For the Apples:
3 tbsp butter
3 granny smith apples, peeled and diced
¼ cup brown sugar
2 tbsp maple syrup
1 tsp cinnamon
For the Cranberry Pecan Crumble:
½ cup flour
½ cup brown sugar
1 cup pecans, chopped
¾ cup dried cranberries
4 tbsp butter, melted
Grease a large baking dish liberally.
Cut a French loaf into one-inch cubes.
In a bowl, whisk eggs, milk, cream, brown sugar, cinnamon, ginger and nutmeg.
Pour egg mixture over cubed bread and mix well until all the bread is coated.
Pour bread mixture into baking dish and set aside.
Peel and dice apples.
In a medium bowl, mix apples, brown sugar, maple syrup and cinnamon.
In a large frying pan, melt butter.
Add apple mixture and cook, stirring often, until apples become soft.
Pour apples evenly over bread mixture in the baking dish.
In a medium bowl, combine flour, brown sugar, pecans, cranberries and melted butter.
Crumble mixture over the top of the apples.
Bake at 350˚ for approximately 50 minutes.
Serve immediately with maple syrup or whipped cream.
Enjoy!
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Blueberry French Toast Casserole with Cream Cheese
Bake a blueberry French toast casserole with cream cheese and a cinnamon streusel topping. Quick and easy overnight breakfast recipe that tastes so amazing!
↓↓↓↓↓ BLUEBERRY FRENCH TOAST BAKE RECIPE BELOW ↓↓↓↓↓
PRINTABLE RECIPE: ????️ ????️
INGREDIENTS:
8 ounces cream cheese
1/4 cup light brown sugar
20 ounces sourdough bread*
2 cups fresh blueberries*
8 large eggs
2 cups whole milk
1/4 cup maple syrup
1 tablespoon vanilla extract
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
Streusel Topping -
4 tablespoons salted butter
1/3 cup light brown sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
INSTRUCTIONS:
1. Before you get started layering your recipe, go ahead and grease a 9″x13″ baking dish with cooking spray.
2. Combine the cream cheese and brown sugar in a mixing bowl, and set aside.
3. Cube the bread into small 1-inch cubes, and add 1/2 of your bread cubes to the bottom of the baking dish.
4. Spoon small dollops of the cream cheese mixture onto the bread cubes until you've used it all.
5. Sprinkle half the blueberries over the bread and cream cheese.
6. Add the remaining bread cubes on top of the blueberries.
7. Then sprinkle on the rest of the blueberries, sprinkling them evenly all over the casserole.
8. In a large bowl or glass measuring cup, whisk together the eggs, milk, maple syrup, vanilla extract, salt, cinnamon, and nutmeg.
9. Pour the egg mixture over the bread in the baking dish, making sure to soak every single piece of bread.
10. At this point, you can either cover and chill the casserole for at least 4 to 6 hours or overnight.* Or you can go ahead and mix up the streusel topping and bake it.
11. When you're ready to bake your blueberry French toast bake, go ahead and preheat your oven to 350° F.
12. In a small mixing bowl, combine the salted butter, brown sugar, flour, and cinnamon with a pastry blender.
13. Crumble the topping over the entire French toast casserole.
14. Cover the baking dish with aluminum foil, and bake at 350° F for about 45-50 minutes. Then uncover and bake an additional 15 to 20 minutes.*
15. Allow it to cool for at least 10 to 15 minutes after baking. Then slice it and serve it with powdered sugar, maple syrup, blueberry sauce/syrup, or more blueberries.
*While I use sourdough, which I get at Aldi or make homemade, you can use other types of bread, including plain old sandwich bread, Challah bread, French bread, brioche, gluten-free bread, etc. The choice is up to you. You want the bread to be at least a day old and somewhat stale, so the bread cubes will really soak up the egg mixture. This ensures you don't have any egg mixture just sitting off to itself making a mini quiche in your casserole. You can also dry the bread out a bit by opening up the bag the night before and letting it get air. Or spread the slices out on a baking sheet the morning of, and let sit in a low heat oven for just a bit to lose some of the moisture.
*If you're wondering whether to use frozen blueberries over fresh, you likely would be fine to use frozen blueberries. Be aware, though, that using frozen fruit can add more moisture to whatever recipe you're making, so your baked French toast could end up a little on the mushy side.
*I prefer to refrigerate my overnight blueberry French toast overnight because it lets everything sit and soak into the bread a little longer, bringing out all of the wonderful flavors later on when baking. But sometimes I just want to bake it and be done. And that's ok too.
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Baked Cinnamon-Raisin French Toast - Everyday Food with Sarah Carey
Forget about batches and flipping -- our baked French toast is where it's at; a guaranteed crowd-pleaser, and it's made completely ahead! Whisk, soak, bake, serve, enjoy! Want more? Download our December issue for four more variations.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Baked Cinnamon-Raisin French Toast - Everyday Food with Sarah Carey
Holiday Recipes: Christmas Morning Casserole
Holiday Recipes: Christmas Morning Casserole - Christmas mornin' is always so special and Paula’s cooking up a breakfast casserole for the family to make it even more so…Christmas morning casserole!
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Slow Cooker French Toast Casserole
In this video, I make a delicious slow cooker French toast casserole. This is perfect if you want to get a cooked breakfast cooking the night before you need it. It is also very quick to prepare and get cooking.
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I recommend if you have time, then you should definitely cook up some bacon to go with this. This will just make this dish even better. Honey or maple syrup is also a great addition as what French toast is complete without maple syrup!
One of the best things that you’re able to do with this dish is to use up a lot of your old stale bread. In fact, stale bread works best as it absorbs the egg mix a lot easier and adds that slight crunch to the overall casserole.
If you need the full list of ingredients for this French toast casserole recipe, then you can find them below. You can leave out the vanilla and alter the spices if required.
12 slices of bread
8 eggs
2 Cups milk
1 Tbsp white sugar
1 tsp vanilla essence
½ tsp nutmeg
1 tsp cinnamon
Butter for greasing
You can add more ingredients such as apple, cranberries, raisins, or anything else that you would think to make this dish even better. A popular variation is swapping out the white bread for something like fruit bread. There are tons more variations out there but too many to cover in this section.
Now I hope this slow cooker French toast casserole comes out as well as it did for me. If you do have a variation, feedback or anything else that you would love to share, then please drop a comment below or over at slowcookingperfected.com