DiscussionsQuick & Tasty Breakfasts

Hello- I'm looking for a French Toast recipe that you bake (and possibly prepare the night before)?  I had something like this at a friend's cabin awhile back and it was SO good and easy since she made it the night before and then just popped it in the oven.....there are a lot out there on the internet, but I'm looking for a good one (that someone uses a lot or has at least tried)!  Thank you!!

Here's a recipe I've made several times... fabulous!  Enjoy.

French Toast Casserole

½ cup butter

2 T. White Karo syrup

1 cup brown sugar

Boil the above items for 1 minute and pour into a greased 9” X 13” pan

Lay Texas toast over the syrup.  Approximately 6 to 8 pieces.

Beat the following and pour over Texas toast.

5 eggs

1 can (13oz) evaporated milk

1 t. vanilla

Bake at 350 for 45 minutes.  Casserole can be made the night before and baked in the morning

This sounds heavenly!  Certainly would be a nice change over from the Sausage and Egg Casserole.  Thanks for posting this.

We have two versions:

http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=16502

and

http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=33410

At our sister site, Betty Crocker, they have this version also:

http://www.bettycrocker.com/recipes/overnight-french-toast/ac246cdc-e91d-4c5b-a014-fed8e1207110

Eat Better America has a couple also:

http://www.eatbetteramerica.com/recipes/healthified/healthified-raspberry-french-toast-bake.aspx

http://www.eatbetteramerica.com/recipes/healthified/healthified-cinnamon-crunch-french-toast.aspx

Hope this helps or inspires!

Sincerely, Cate

Paula Deen has a great one, I've used it many times for company, family and work and it always turns out great. The only thing I do different is to take each piece of bread and dip it in the egg mixture before laying it in the pan and then any remaining egg mixture I pour over top, thay way each piece gets coated.

Ingredients:

1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 tablespoon sugar
1 cup milk
8   large eggs
2 cup half-and-half (can not substitute any other milk, I tried it and it wasn't as good)
1   loaf French bread, sliced into 20 one inch slices (sometimes I've need two loaves)

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans (I leave these out)
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2-teaspoon ground nutmeg

Directions

Arrange slices in a buttered 9X13 casserole dish in 2 rows, overlapping the slices.Make sure it's a deep pan or put a piece of foil under it in the stove, I've had it puff up and spill over a little bit.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden.

Praline Topping:
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

All wonderful ideas.  I tried the Paula Deen recipe and it was great.  I'm going to try the other one that was posted out here that a user has tried at home and liked :)

I tried 'ChristyT's recipe above and what a goodie it was!  Took me a while to try it, but I had it printed and sitting in my recipe box all summer and finally found the time!  Thanks for the recipe (if you ready this Christy!)