The best OVEN-BAKED FRENCH TOAST recipe!
Вставка
- Опубліковано 26 вер 2024
- #weekendatthecottage #easydeliciousrecipes #makeaheadfrenchtoast
For the full recipe: weekendattheco...
Guests will be quick to rise whenever you serve this dreamy OVEN-BAKED FRENCH TOAST. It just might make your next breakfast or brunch a cause for celebration!
This recipe fits the bill when you want to serve up something especially memorable for breakfast or brunch, but it’s also great when you’re pressed for time since most of the work is done the night before. The final “day-of” steps are a breeze.
Here are some tips:
INSIDE SCOOP
Nothing too surprising with the ingredients in our OVEN-BAKED FRENCH TOAST. You’ll need the usual bread, eggs and milk, but it’s the enhancements that really sets this recipe apart from others.
I recommend using sweet, eggy challah bread for this recipe to give it added richness and flavour. Cutting the bread yourself will allow for slightly oversized pieces that plump up when dipped in the egg, milk and cream mixture.
FRUIT & NUTS
The addition of yellow raisins and chopped apricots are unexpected, yet both have really distinct flavour profiles that shine when paired together. Pecans may be common for French toast, but walnuts are an unexpected delight. It’s not often that we get to enjoy them toasted, and that brings out a flavour that may be my new favourite thing.
MAKE-AHEAD
Preparing this is super simple and we’re especially proud of the make-ahead concept. Slice the bread, whisk up the custard, toss on the fruit and nuts and then just wrap it up and refrigerate it for the night. Talk about simple!
This OVEN-BAKED FRENCH TOAST recipe is also perfect if you’re travelling - prepare it, stick it in a cooler and hit the road. It’s always well received if you’re bringing it along as your contribution to a weekend menu plan.
The finished OVEN BAKED FRENCH TOAST is a thing of beauty that will garner even more praise once people take their first bite. Don’t forget to present this stellar breakfast/brunch recipe with maple syrup - pure Canadian maple syrup if you have it. What can I say, I’m biased, spoiled and deeply patriotic, eh?
If you’d like to include this French toast recipe with a few other tasty treats, I suggest that you begin with our ABC SMOOTHIE or our ROOT 4 JUICE. I also love serving this main with something fresh like our TROPICAL FRUIT SALAD. Sheesh! Is anyone else getting hungry out there?
Start the day with something your friends and family are sure to remember: our OVEN-BAKED FRENCH TOAST is fabulous!
Ingredients & Amounts
1 loaf of challah bread
6 extra large eggs, room temperature
2 cups of whole milk
¾ cup of 35% cream
1/3 cup of granulated sugar
½ teaspoon of salt
1 teaspoon of vanilla extract
1 teaspoon of ground cinnamon
½ cup of yellow raisins
½ cup of dried apricots, chopped
For the topping:
½ cup of pecans, chopped
½ cup of walnuts, chopped
3 tablespoons of brown sugar
fresh-grated nutmeg, about ¼ teaspoon
1 tablespoon of butter, to grease the casserole dish
pure Canadian maple syrup and fresh fruit salad for garnish
Instructions
1) Cut challah into ½-inch slices and set aside.
2) Lightly grease a large casserole dish with butter. In a medium-sized bowl, whisk together eggs, milk, cream, sugar, salt, vanilla and cinnamon.
3) Dip slices of bread into mixture and transfer to a greased casserole dish, arranging a single layer in an overlapping fashion. Once all of the bread has been placed into the casserole, sprinkle with raisins and chopped apricots, tucking a bit of the dried fruit in between the soaked slices. Pour remaining liquid mixture over the casserole, cover with foil and refrigerate overnight.
4) Preheat oven to 375°F with the rack in the middle position. Remove casserole from refrigerator and set foil cover aside. Mix pecans, walnuts, brown sugar and nutmeg together in a small bowl and sprinkle over the French toast. Cover with a piece of parchment paper, then foil wrap.
5) Transfer to oven and bake for 20 minutes. Remove foil and parchment paper and continue to bake for an additional 20 minutes. Remove from oven and serve with fresh fruit salad and pure Canadian maple syrup.
For more great ideas and recipes please visit us at: weekendattheco...
You can also find us as follows:
Facebook: weekendatthe...
Twitter: WATCfood/
Instagram: weekendatth...
Pinterest: pinterest.com/weekendcott...
THANKS FOR WATCHING!
Just came across your channel. I love the recipes you make. This one Im definitely going to try. Thank you! Looking forward to watching more of your videos. Cheers, from Ontario Canada 🇨🇦 😊
Thanks, Loretta! Welcome to WATC - tell all you friends! BIG HUGS right back at you, from a cottage in Ontario, Canada!!!
Beautiful flowers! Thanks for sharing.
Thank you Noelle! Thanks too for checking out our channel. Best regards!
Izgleda super.Hvala za podjelu.
Hvala Mara! Prijatno!
the moment you said apricot i felt it is definitely a good idea and addition , right now i had some dried figs i got an idea let use it like this .Thank You for the recipe!
Dried figs? BRILLIANT! Let us know how it tastes... bet it'll be fantastic!
Qqqqq is the w
Sounds scrumptious, can’t wait to try this❣️
Thanks, Kolleen! Also check out the Breakfast Casserole on the main website - both are really wonderful!!! weekendatthecottage.com/ultimate-breakfast-casserole/
Great videos, well explained, new subscriber. Happy Cooking! Pete.
It's a very old video Pete, but thanks for liking it. Hope all is well with you - must go try your rigatoni!!!
Yum 😋
Sure is, Sam! It's extra-tasty and super-delicious! Hope you enjoy!
The flavor was wonderful. The aroma was intoxicating. I did not flip the toast after 20 minutes. It seems the unexposed seemed slightly wet. Any thoughts. Will try again again in a few weeks.
Hmmm... not sure, Robert. Wet as in uncooked... or custard???
Can you freeze them AFTER it is cooked - and rebake portions?
Or freeze them separately raw?
For sure DO NOT freeze the portions raw. Yes, bake off the entire dish, then, portion and freeze to enjoy later. Thanks for watching Sam!
what a nice guy
Thanks for tuning in Johnnyboy! Big hugs from here!
This looks great...Is the overnight thing necessary? Can I just pop it in the oven right away lol?
You bet, Sherwin... you go!!!
The overnight doesn’t make it mushy? I’ve tried overnight before and it was soggy after the bake ): maybe it was the bread?
Hi Madison - thanks for watching our video. It is not mushy... it actually toasts up a bit in the oven
Try baking it then setting the oven to broil it to soak up all the moisture.
Awwww man great channel. I got your information from island vibe. ✋✋✋✋👍👍👍👍
Hey, thanks!
Do you have to let it sit over night?
Hey Streezzzy... thanks for writing in. The concept originated (not by us) as a make-ahead, to save time... but it's is NOT essential. I made it last summer "day-of" and it worked like a dream. Hope you enjoy - please tell us how it turned out! Yay!
Wellll I made some in the morning and before I went to sleep lol so yea 😅
Liked your recipe my friend and it looks so delicious and also liked your video and do subscribed your channel 🤗👍
Thank you, Kajal!
Was looking for an instant recipe. The overnight wasn't revealed until the end of the video. Deceived.
Sorry Randy!
I suggest explaining why you would need to rest it overnight for those who do not want to. I did not let it set overnight and it was great.
Thank you! Question, can I eat it the next day too?
Hi Elena... thanks for writing in! YES... for sure you can enjoy next day - served again with maple syrup... or... warmed up with jam! YUM!
only if you are hungry and there is some leftover lol
....Have I been pronouncing apricot wrong or
No... I probably have... tomato... tomahto... YAY!!! Thanks Ashley for making us SMILE today! XO
That was some breakfast food porn!😋👍🏾
Ha! Thanks!