How Does The Overnight French Toast Casserole Taste
It is probably my latest favorite French toast saucepan and my Overnight syrup-on - the-bottom French toast recette is challenging to beat.
This soft yet gentle French toast is on the inside and has a touch of firmness on the outside exposed edges. It isn't surprising because you want French toast that is very joyful and very robust. What I can explain the feel is like buttah.
However, the star of the show is the caramel plate. Once you prepare the French toast, it's made in the bowl-love it.
I love this recipe because you put it together the evening before and then, when you get up the next morning, you only have to place it in an oven that's a huge win if you could be half sleeper, a hungry guy.
How To Make The Overnight French Toast
In the bottom of your bakery or casserole dish mix melted butter with and sprinkle. That is how the French toast bakes transform into caramel sauce.
Combine butter, sugar, vanilla, and and substitute one pound of French cubed bread.
Don't use standard bread from a medium bread loaf. It's not time, too weak, so it's going to disintegrate. I used the old French bread of the day, but my day old bread was always really sweet and delicate so, after the overnight in the so milk blend, I was a little concerned it'd be mushy, but that was good.
Ensure you are between 1 to 1 1/2-inch in cubes of the crust. It's all right if they first look a little tall. Recall that they appear to "shrink" as the fluid blend is ingested. Originally very tiny blocks appear to get disintegrating and mushy.
Cover the dish with foil or plasticwrap and cool for 1 hour or up to a limit of 12 hours.
Once you are prepared to bake, open and bake the casserole dish, then only after the baking, transform it on a large serving tray, so that the caramel on the bottom is now on top of the pot. To see all the gleaming caramel is so amazing.
You may either apply additional prepared or make salted caramel or maple syrup if you're gulpy like myself when it's a matter of French toast. Nor are they appropriate, but I put salted caramel on top and enjoyed every savory slice.
This French toast is the perfect spot for a relaxing day at the weekend, an easy-to-peasy Lunch, or for a special holiday meal.
On the next morning you'll praise yourself for putting it in the oven and for being grateful to everyone you serve.
Overnight Caramel French Toast Casserole
Casserole-EASY, fluffy, tender and decadent French toast that's covered in caramel sauce, overnight caramel French toast! Bring it together the previous night and wake you to a perfect breakfast or brunch that everyone enjoys!!
- Yield : 8
- Prep Time 10 minutes
- Cook Time 25 minutes
- Additional Time 1 hour
- Total Time 1 hour 35 minutes
- 1/4 stick unsalted butter, melted
- 1 cup light brown sugar, packed
- 8 large
- 1 1/2 cups milk (I prefer 2% or whole)
- 1 to 2 tablespoons vanilla extract
- 2 teaspoons
- 1 teaspoon ground
- 1/2 to 1 teaspoon kosher salt, or to taste
- 1 pound French bread, diced in 1 to 1 1/2-inch cubes (I used day old)
- caramel or salted caramel sauce, optional for serving
- maple syrup, optional for serving
- Sprinkle the cooking spray of a 9x13-inch casserole plug; set aside.
- Apply the butter, to a medium bowl and mix together. To blend. The strength of wet sand would be the mixture. Disperse this mix in the bottom of the oven. You won't have complete coverage; put aside the cup.
- Place the in a wide cup, then cut the gently, and whisk together.
- To put together sugar, cocoa, , pepper, salt and whisk.
- Fill the bread and stir gently, with a spatula, to thinly coat the bread in the mixture of the egg-milk.
- Place bread in the prepared saucepan, cover with pan and put it for at least 1 hour or up to 12 hours a day in the refrigerator.
- Preheat the oven to 350F and pull out the pot during pre-heating in the fridge. Take to a bread for about 25 to 30 minutes, or before gently bubbling under the caramel and softly brown the tops on the top of the loaf.
- Immediately after removing the saucepan from the oven, put a wide serving plate on the saucepan and invert it so that the casserole plops onto the serving plate. Take care, as the dish is heavy and soft. Caution.
- Cover the French toast casserole with a spatula and remove some caramel from the baking dish.
- As an alternative, apply extra caramel or salted to the top if needed, and/or gently squeeze maple syrup, and serve straight away. The great thing about the recipe is moist and new.
Yield : 8
Serving Size : 1
Amount Per Serving:
- Calories: 503
- Total Fat: 10g
- Saturated Fat: 4g
- Trans Fat: 0g
- Unsaturated Fat: 5g
- Cholesterol: 197mg
- Sodium: 748mg
- Carbohydrates: 89g
- Fiber: 2g
- Sugar: 56g
- Protein: 14g