Best 7 French Toast Bed And Breakfast Style Recipes

FRENCH TOAST CASSEROLE

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. , Cover and bake until a knife inserted in the center comes out clean, 45-50 minutes. Let stand for 5 minutes. Serve with maple syrup if desired.

FRENCH TOAST BAKE

Steps:

• Arrange bread in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top. , Bake, uncovered, at 400° for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean.

FRENCH TOAST - BED AND BREAKFAST STYLE!

Steps:

• 1. in a mixing bowl add all ingerdients except butter and bread. Mix well!
• 2. In a medium hot skillet melt half the butter, just as it is beginning to brown, dip your bread in your egg mixture and drop into pan. (non stick is best)
• 3. when french toast is golden brown on one side, flip and cook til golden on the other side.
• 4. warmed (in the microwave) powdered sugar and Grand mariner (thin icing) makes a GREAT "syrup" for this. And the hint of orange from the Grand Mariner is PERFECT.

EASY FRENCH TOAST CASSEROLE

Steps:

• Grease a 9x12-inch baking dish.
• Stir 1 cup brown sugar and butter together in a saucepan over medium-low heat until butter melts and sugar dissolves into butter, 2 to 4 minutes. Pour into prepared baking dish and spread a 1 1/2- to 2-inch layer of bread pieces over the top.
• Beat milk, eggs, and vanilla extract together in a bowl; pour milk mixture over bread into the baking dish and move bread as necessary to ensure all bread is absorbing liquid. Sprinkle cinnamon over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 450 degrees F (230 degrees C). Remove and discard plastic wrap from baking dish and sprinkle remaining brown sugar over the top of the bread mixture.
• Bake in the preheated oven until browned and bubbling, about 30 minutes.

BED AND BREAKFAST FRENCH TOAST

Steps:

• Grease your skillet or griddle with either non-stick cooking spray or butter. Preheat skillet or griddle to either 350°F or med-high heat. Mix eggs, milk, and optional honey together thoroughly. Roughly crush cereal and mix well with brown sugar and cinnamon.
• Dip bread in milk mixture, wetting both sides. Be careful not to soak bread or it will be soggy in the middle. Drag wet bread through the cereal-sugar mixture.
• Lay bread on skillet or griddle and cook on both sides until cereal is brown and extra crispy.

STONEHOUSE BED AND BREAKFAST BAKED FRENCH TOAST

Steps:

• Spray pan with Pam cooking spray. Mix butter, brown sugar, corn syrup, pecans and place in bottom of pan. Cut bread into 1 inch thick pieces. Place on top of nut mixture filling all spaces. Mix milk, cream, cinnamon and vanilla and pour over bread. Cover and refrigerate overnight. Bake at 350 for 40 minutes. Serve warm with whipped topping.

BUTTERMILK FRENCH TOAST

Steps:

• Preheat oven to 200°F.
• Whisk together buttermilk, eggs, sugar, and salt in a bowl. Pour into a large 4-sided sheet pan, then add bread in 1 layer and soak, turning occasionally, until bread has absorbed all liquid but is not falling apart, about 20 minutes.
• Heat 1 1/2 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Transfer 4 bread slices with a slotted spatula to skillet and cook, turning once, until slightly puffed and golden brown, about 3 minutes total. Transfer to a large shallow baking pan and keep warm in oven. Cook remaining bread in 2 batches, adding 1 1/2 tablespoon butter between batches.