Best Cinnamon Orange French Toast Casserole Recipes

CINNAMON ROLL FRENCH TOAST CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with melted butter.
• Cut each cinnamon roll into 8 pieces and put into the prepared pan.
• Mix eggs, milk, vanilla extract, maple extract, and cinnamon together in a bowl and pour over the rolls.
• Bake in the preheated oven until golden and set, 23 to 30 minutes. Cover with packaged icing and serve.

CINNAMON-ORANGE FRENCH TOAST CASSEROLE

Steps:

• 1. French Toast In mixing bowl of stand mixer, whisk together milk, eggs, sugar, orange zest, vanilla, cinnamon, and salt until eggs are broken up and evenly combined. Generously butter or spray with nonstick cooking spray a nonstick 9"X13" baking dish. Place bread slices in baking pan in two rows, overlapping slices a bit. Pour egg mixture over bread slices, ensuring even coverage. Spoon some of the mixture in between bread slices. Cover with foil and refrigerate overnight. The next morning, preheat oven to 350°F. Dot top with 3 or 4 tablespoons cubed Dark Chocolate Orange Butter. Bake for 45 minutes, or just until puffed and slightly golden. Cut into squares and serve with additional Dark Chocolate Orange Butter and Cinnamon-Orange Syrup.
• 2. Dark Chocolate Orange Butter Place chocolate chips in small heatproof nonmetal mixing bowl and place in microwave. Melt chips, stirring halfway through cooking time, on medium to medium high power for 45 seconds, or just until chips are sufficiently softened to be blendable [be careful not to overheat or burn]. Remove from microwave and place melted chocolate in stand mixer mixing bowl. Use the whisk attachment to whisk in powdered sugar, espresso powder, orange liquor, and orange juice concentrate until smooth. Add butter and orange zest; stir until thoroughly combined. Divide mixture equally between two pieces of parchment paper (6" X 8"). Roll parchment into log shapes and twist ends to secure. Wrap in plastic wrap or aluminum foil and refrigerate until firm, about two hours (or you can place logs in the freezer for 30 minutes). Slice into thin rounds as needed. (This recipe can be prepared several days in advance. Keep frozen or refrigerated. Thaw at room temperature before serving. This recipe would also be great for grilled or broiled fruit or as a topping for pancakes, waffles, and toast.)
• 3. Cinnamon-Orange Syrup Combine water, orange juice, orange zest and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before serving.)

ORANGE-CINNAMON FRENCH TOAST

Steps:

• Preheat oven to 400°. In a small bowl, mix the butter, honey and cinnamon. Pour into a greased 13x9-in. baking pan; spread to coat bottom of pan. , In a shallow bowl, whisk the eggs, orange juice and, if desired, salt. Dip both sides of bread in egg mixture. Place in prepared pan. , Bake until golden brown, 15-20 minutes. Invert onto a serving platter; if desired, serve with additional honey.

CINNAMON FRENCH TOAST CASSEROLE

Steps:

• Spray a 9x13" baking dish or glass pan that is safe to go into a hot oven when its cold (such as pyrex or corningware).
• Cut bread into bite-sized cubes; place 1 1/2 c of cubes into quart sized ziploc bag and remaining cubes into baking dish. Set aside.
• Whisk eggs well in a 2qt bowl; whisk in half-and-half, milk, and vanilla and pour over bread cubes in casserole dish.
• Press the bread cubes down into the egg mixture to make sure they are all moistened.
• Cover and refrigerate for at least 8 hours up to 24 hours.
• When ready to bake, preheat oven to 375*.
• Place butter in a microwave-safe dish; cover with a paper towel and nuke for 30-45 seconds until almost melted. Remove and stir until completely melted.
• Add nuts to bag of reserved bread cubes, then pour melted butter into bag. Seal and shake until the bread and nuts are coated w/ butter.
• Uncover the casserole dish and press the bread cubes down w/ the back of a spoon to remoisten.
• Scatter the bread cubes/nut mixture over the top, using a spoon to evenly distribute.
• Bake, uncovered, for 45-50 minutes until lightly browned on top and puffed. (Baking time will vary depending on how cold the dish is.).
• Let casserole sit for 5-10 minutes before serving. The casserole will settle and deflate a bit as it stands.
• To serve:.
• Cut into squares, place on individual plates, and pass maple syrup to drizzle on top. Serve with sliced strawberries or other berries or a mixture of berries, if desired.
• *NOTE: Pepperidge Farm Cinnamon-Swirl bread with or without raisins works well in this recipe.

OVERNIGHT ORANGE FRENCH TOAST

Steps:

• In a shallow bowl, combine the first six ingredients. Dip both sides of bread into egg mixture; let soak for 5 minutes. Place in a greased 15x10x1-in. baking pan. Cover and refrigerate overnight. , Uncover; drizzle with butter. Bake at 325° for 35-40 minutes or until browned.

CINNAMON SWIRL FRENCH TOAST CASSEROLE

Steps:

• Butter 6 slices of cinnamon swirl bread; place butter-side down into a casserole dish. Butter 6 more slices of bread and place butter-side down on top of other slices.
• Mix milk, sugar, eggs, vanilla extract, and salt together in a bowl and pour over bread. Let sit for 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place casserole dish inside a larger pan; pour water into the outside pan, making sure not to get water into the casserole.
• Bake in the preheated oven until a knife inserted into the center comes out mostly clean, about 50 minutes.