Baked French Toast Casserole is the Best Make-Ahead Brunch | Today's Special
Making traditional French toast for a crowd requires standing over the stove making batch after batch. To avoid that, we opt to make a baked French toast casserole, which produces tender, lightly sweet French toast with an easy, hands off method.
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The Best French Toast Casserole Recipe
The Best French Toast Casserole Recipe
Ingredients:
Challah Loaf, cut into cubes
½ cup Butter
1 cup Brown Sugar
6 Eggs
2 cups Milk
2 tsp Vanilla Extract
2 tsp Cinnamon, divided
1 tbsp Brown Sugar, for topping
Powdered Sugar for topping
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French Toast Casserole Recipe | How to Make the Best French Toast Casserole
Cooking With Tammy Will Show How to Make the Best French Toast Casserole Recipe. Click On The Link Below To Purchase Your Seasoning Pack, And Scroll To The Bottom For Recipe Details.
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French Toast Casserole Recipe
Challah Bread
2 cups half and half
5 eggs
1/2 cup granulated sugar
1/4 cup light brown sugar
2-3 cups fresh berries
1/2 tbsp cinnamon ground
1/2 tsp nutmeg
1 tbsp Vanilla extract
3-4 tbsp butter melted
Whip cream
Start off with cutting the bread into cubes. Combine the eggs, milk, sugar, vanilla, and spices.
Add the custard to the bread, submerging the bread into the custard, until moist.
Place the bread mixture into a large casserole dish and drizzle with melted butter. Bake for 35-40 minutes at 350F.
Allow the casserole to set for about 10-15 minutes before serving.
Serve with whipped cream and berry sauce.
Berry Sauce
1/2 cup water
1/2 cup sugar
Berries
Cognac
After 10 minutes sauce will reduce. Add preferred cognac, combine, and drizzle unto fresh toast casserole along with whip cream.
How to Make the Best (and Easiest) French Toast
In this breakfast-themed episode, test cook Elle Simone makes host Julia Collin Davison foolproof Everyday French Toast.
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us: