French Toast Casserole Artofit Instructions. lightly spray a 9x13 inch baking dish with cooking spray. place the bread cubes in an even layer in the dish. in a large bowl or large liquid measuring cup or batter bowl, whisk together the eggs, milk, 1 tablespoon pure maple syrup or brown sugar, ½ teaspoon cinnamon, vanilla and salt. Let casserole sit at room temperature while oven preheats; remove plastic wrap. bake in preheated oven until browned and set, about 40 minutes. remove from oven and preheat broiler. stir together remaining 1 1 2 teaspoons sugar and 1 4 teaspoon cinnamon in a small bowl.
Easy Baked French Toast Casserole Artofit 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. Add the melted butter to the bottom of the baking dish and swirl to coat the bottom and sides. add the bread mixture to the baking dish; then place in the refrigerator up to 4 hours but preferably overnight. when ready to cook, preheat the oven to 375 degrees f while you bring the casserole to room temperature. Cover and refrigerate at least 2 hours or overnight. cinnamon sugar: in a small bowl, combine sugar and cinnamon. sprinkle over french toast. cover (with foil or a lid) and bake at 350 degrees f for 40 minutes. remove cover and bake another 15 20 minutes until set in the middle and top is slightly crispy. 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.
Blueberry French Toast Casserole Artofit Cover and refrigerate at least 2 hours or overnight. cinnamon sugar: in a small bowl, combine sugar and cinnamon. sprinkle over french toast. cover (with foil or a lid) and bake at 350 degrees f for 40 minutes. remove cover and bake another 15 20 minutes until set in the middle and top is slightly crispy. 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. Preheat oven to 425 degrees. butter a 13x9 inch baking pan and set aside. in a small sauce pan, melt butter over medium heat. once butter has melted, stir in brown sugar until dissolved and mixture is smooth. pour mixture into the bottom of a 9x13 pan and spread evenly. Directions. step 1 for the french toast: grease a 13 by 9 inch baking pan with butter. tear the bread into chunks, or cut it into cubes, and evenly distribute it in the pan. crack the eggs in a big bowl. whisk together the eggs, milk, cream, granulated sugar, brown sugar, and vanilla. pour evenly over the bread.
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