Best New Orleans French Toast Casserole Recipes

BAKED FRENCH TOAST, NEW ORLEANS STYLE

Steps:

• Spray a 12 x 8 inch casserole or baking dish with nonstick spray or lightly grease with butter.
• Arrange slices of bread across bottom of dish, completely covering bottom (squeeze in more if the bottom shows).
• In a mixing bowl, combine eggs, half and half, sugar and nutmeg; beat well.
• Pour evenly over the bread, then cover dish with plastic wrap and refrigerate overnight.
• Before baking, preheat oven to 375 degrees F.
• Uncover, and bake in preheated oven for 20-25 minutes or until puffed and golden brown.
• Meanwhile, prepare sauce, by melting butter in a skillet over medium heat.
• Add the pears, and cook 2 minutes or until tender, stirring occasionally.
• In a small bowl, combine water and cornstarch, blending well; add honey and cornstarch to the pears and cook 2 minutes, stirring, or until mixture thickens and is bubbly.
• Serve sauce over French toast.

NEW ORLEANS FRENCH TOAST

Steps:

• Beat all ingredients except butter and bread until smooth.
• Heat 1 tablespoon of the butter in 10-inch skillet over medium heat until melted.
• Dip several bread slices into egg mixture (stir egg mixture each time before dipping bread).
• Cook about 2 minutes on each side or until golden brown.
• Repeat with remaining bread slices, adding remaining butter as needed.
• Sprinkle with powdered sugar and serve with maple syrup if desired.

STUFFED FRENCH TOAST CASSEROLE

Steps:

• Cut bread slices into cubes.
• Cover bottom of a 9x13 dish with half of the bread.
• Dot bread with cream cheese then cover with remaining bread.
• In a separate bowl, beat eggs, milk, cinnamon, nutmeg, and sugar until well blended.
• Pour egg mixture over bread and cream cheese.
• Cover and refrigerate overnight.
• Bake at 375°F for 45 minutes or until set.
• Serve with warm maple syrup, or without depending on taste.

LOUISIANA STYLE FRENCH TOAST (OR PAIN PERDU)

Steps:

• Beat together the eggs,sugar,and vanilla extract.
• Dip each slice of bread into the batter to coat both sides.
• Drain off excess batter and cook on a hot griddle that has been first sprayed with nonstick butter flavor spray (or brushed with oil).
• Brown well on both sides,but don't let burn.
• Dust with powdered sugar and serve with warm maple syrup on the side.
• Note: You may use any kind of bread you prefer-however,the softer the bread you use, the soggier it will be (I prefer to use day old challah bread or Italian bread slices).
• The number of servings will also vary depending upon the size of your bread slices- I usually serve 2-3 slices per person.

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.

THE BEST FRENCH TOAST CASSEROLE

Steps:

• Butter a 9-by-13-inch baking dish.
• For the casserole: Trim the ends from 1 loaf day-old brioche (about 1 pound) and cut into ten 1-inch thick slices. Cut each slice in half diagonally to make two triangles from each piece. (If the bread is fresh, dry it out a bit. Place the slices in a single layer on a baking sheet and bake at 300 degrees F for 10 minutes, flipping halfway through.)
• Whisk together the eggs, cream, milk, brown sugar, vanilla, cinnamon, nutmeg and 1/4 teaspoon salt in a large bowl until well blended. Dip each triangle of bread in the custard, lightly coating each side. Shingle the pieces in the prepared pan, overlapping slightly.
• Pour any remaining custard over the bread slices. Cover the dish with plastic wrap and place in the refrigerator for at least 6 hours or up to overnight.
• When ready to bake, preheat the oven to 350 degrees F. Remove the casserole from the refrigerator and let rest 15 to 20 minutes at room temperature before baking. Remove the plastic wrap and bake until the casserole is golden and puffed and the custard is set, 45 to 50 minutes.
• For the topping: bring the butter, sugar and syrup to a boil in a medium nonstick skillet over medium-high heat. Cook until the butter is melted and the mixture is begins to thicken, about 2 minutes. Add the vanilla, a pinch of salt, and the walnuts, stirring to coat. Turn off the heat and add the sliced bananas, stirring to coat evenly. Spoon the desired amount of the banana-syrup mixture over the casserole and serve any additional on the side.

NEW ORLEANS FRENCH TOAST CASSEROLE

Steps:

• In a saucepan, combine the corn syrup, brown sugar, and butter.
• Cook until butter is melted and the mixture is bubbly.
• Pour the mixture into a 9x13-inch pan.
• Arrange the bread in the pan, making 2 layers.
• In a large bowl, combine eggs, milk, and vanilla.
• Pour the mixture over the bread. (Can be refigerated over night if desired).
• Bake at 350 degrees for 45 minutes.
• Lift edges of the bread with a spatula, and invert onto a serving plate.
• Spoon the sour cream over the toast, and alternate kiwi and strawberries on top.
• Serve immediately.
• I used strawberries only.