Strawberry Cream Cheese French Toast

• Prep
  30 m
• Cook
  1 h 15 m
• Ready In
  9 h 45 m
  

Recipe By:Tamala Henry

"French toast casserole is served with a drizzle of warm homemade strawberry sauce."

Ingredients

• 12 slices home-style white bread, cut into 1-inch cubes, divided
• 2 (8 ounce) packages cold cream cheese, cut into 1-inch cubes
• 1 1/2 cups sliced fresh strawberries
• 2 cups half-and-half
• 12 large eggs
• 1/3 cup pure maple syrup

 

• Sauce:
• 1 cup white sugar
• 1 cup water
• 2 tablespoons cornstarch
• 1 cup sliced fresh strawberries
• 1 tablespoon butter

Directions

1. Generously grease a 9x13-inch baking dish.
2. Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
3. Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
4. Remove baking dish from refrigerator 45 minutes before baking.
5. Preheat oven to 350 degrees F (175 degrees C).
6. Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
7. Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.

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Cinnamon Coffee Cake Recipe

TOTAL TIME: Prep: 20 min. Bake: 1 hour + coolingYIELD:20 servings

Ingredients

• 1 cup butter, softened
• 2-3/4 cups sugar, divided
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups (16 ounces) sour cream
• 2 tablespoons ground cinnamon
• 1/2 cup chopped walnuts

Directions

• 1. In a large bowl, cream butter and 2 cups sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
• 2. Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers two more times. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Yield: 20 servings.

Nutritional Facts

1 piece: 340 calories, 16g fat (9g saturated fat), 83mg cholesterol, 299mg sodium, 44g carbohydrate (28g sugars, 1g fiber), 5g protein.

© 2017 RDA Enthusiast Brands, LLC

   

Hints: Moist and delicious. Took the advice to line the pan with cinnamon sugar. Done in about 50 min

Make in Bundt pan.

Cinnamon Baked French Toast

Total Time: 13 hr
Prep: 15 min
Inactive: 12 hr
Cook: 45 min

Yield: 12 servings

Level: Easy

Ingredients

French Toast:
Butter, for greasing
1 loaf crusty sourdough or French bread
8 whole eggs
2 cups whole milk
1/2 cup whipping (heavy) cream
1/2 cup granulated sugar
1/2 cup brown sugar
2 tablespoons vanilla extract 

Topping:
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
Freshly grated nutmeg
1 stick cold butter, cut into pieces, plus more for serving
Warm pancake syrup, for serving
1 cup fresh blueberries, for serving
Special equipment: 9-by-13-inch baking pan

Directions

For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).

For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.

When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.

Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

2012 Ree Drummond, All Rights Reserved
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French Toast Casserole

French Toast Casserole

Cinnamon and sugar top this fuss-free fare that tastes like French toast. Since you assemble it the previous night, you save time in the morning. —Sharyn Adams, Crawfordsville, Indiana

12 ServingsPrep: 15 min. + chilling Bake: 45 min. + standing

Ingredients

• 1 loaf (1 pound) French bread, cut into 1-inch cubes
• 8 eggs, lightly beaten
• 3 cups 2% milk (other readers recommend 1/4 to 1/2 cup less of milk)
• 4 teaspoons sugar
• 1 teaspoon McCormick® Pure Vanilla Extract
• 3/4 teaspoon salt
• TOPPING:
• 2 tablespoons butter
• 3 tablespoons sugar
• 2 teaspoons ground cinnamon
• Maple syrup, optional

Directions

• Place bread cubes in a greased 13-in. x 9-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. Dot with butter.
• Combine sugar and cinnamon; sprinkle over the top.
• 
  
• Cover and bake at 350° for 45-50 minutes or until a knife
• inserted near the center comes out clean. Let stand for 5 minutes.
• Serve with maple syrup if desired. Yield: 12 servings.
• 
  

Nutritional Facts: 1 serving equals 223 calories, 7 g fat (3 g saturated fat), 151 mg cholesterol, 484 mg sodium,

© Taste of Home 2014

2 of 2

French Toast Casserole (continued)

Nutritional Facts: 29 g carbohydrate, 1 g fiber, 11 g protein.

Tips from other readers:

• I followed others' suggestions and used less liquid , left it overnight in a plastic bag and removed the foil for about ten minutes to crisp the top.
• Top with powdered sugar.

Breakfast Biscuit Bake

Breakfast Bake

Ingredients

1/4 cup milk
5 eggs whisked
1 can refrigerated biscuits (I used the Pilsbury flakey kind)
6 green onions sliced
4 to 6 strips of bacon crumbled
1 cup cheddar cheese shredded

Directions

Combine whisked eggs and milk in a large bowl. Cut biscuits into quarters (using scissors) and stir into egg mixture. Let the biscuits soak in the egg mixture while you cook and crumble the bacon, slice the green onions, and shred the cheddar cheese. Add everything into the large bowl. Mix everything up and pour into a greased 9x13 baking dish. Bake at 350 degrees for 25 minutes. (make sure the eggs are no longer runny as each oven varies) Serve warm!

Crock Pot Apple Pudding

PAM cooking spray
3-4 apples, cored and cut into 1/2 inch slickes
2 TBSP flour
1 tsp salt
1 pinch allspice
1/3 cup raisins (optional)
2/3 cup steel-cut oatmeal
cinnamon stick
1 TBSP sugar
Spray Little Dipper crock with PAM.
Coat cut-up apples with flour. Stir in everything through the oatmeal. Pour 1/2 mixture into crockpot. Bury cinnamon stick in apples. Add rest of apples. Top with sugar. Fill with water to within 1 inch of top.
Turn Little Dipper on, leave for 8 hours or so.
This works really well as a breakfast. Just put it in when you go to bed and when you get up, you should have delicious apple pudding.

From Ravelry Crock Pot Message Board

Scalloped Pineapple

SCALLOPED PINEAPPLE
3/4 C. Butter
2 C. sugar
3 eggs/beaten
14 slices cubed white bread
1 large and 1 small can of pineapple chunks or tidbits WITH juice
1/2 C. milk
pinch of salt to taste
Melt butter. Stir in sugar and beaten eggs.
Pam a 9x13 pan.
Mix cubed bread with pineapple, juices and milk.
Pour butter-egg mixture over bread mix and stir gently.
Dump all of it into the baking dish.
BAKE: 350 degrees for 1 hour.
This recipe is also good as a warm dessert with Cool Whip or whipping cream on top.

Lazy Day Crock Pot Brunch

Ingredients:

* 8 slices bacon
* 28 oz pkg frozen shredded hash browns, thawed
* 2 teaspoons EACH salt and pepper, or to taste
* 1/2 green bell pepper, chopped
* 1/2 red bell pepper, chopped
* 1/2 cup onion, diced
* 2 cups ham, cut into cubes
* 2 cups shredded cheddar cheese
* 12 eggs
* 1/2 teaspoon Dijon-style mustard
* 2 cups milk
* Pam

Directions:

Cook bacon, drain grease and set aside. Spray inside of crock pot generously with Pam. Press potatoes on bottom and 1-inch up the sides to form a crust. Season with half of the salt and pepper. Crumble bacon over potatoes. Sprinkle green and red peppers, onions, ham and cheese over potatoes. In a large bowl whisk the eggs, remaining salt and pepper, mustard and cream. Pour over potato mixture. Cover and cook on low for 6 hours or until eggs are set.
Number of Servings: 8
Notes: This is easy and great tasting for a brunch or a morning when you have overnight guests.

http://recipes.betterrecipes.com/betterrecipes/recipes/printRecipe.jsp?recipeId=mem2343200018

Paula Deen's Praline French Toast Casserole Recipe #117106

Nutrition Facts
Serving Size 1 (231g) Recipe makes 8 servings
Calories 697
Calories from Fat 381		(54%)
Amount Per Serving		%DV
	Total Fat 42.4g	65%
	Saturated Fat 14.0g	70%
	Monounsaturated Fat 17.8g
	Polyunsaturated Fat 7.7g
	Trans Fat 0.0g
Cholesterol 258mg		86%
Sodium 395mg		16%
Potassium 433mg		12%
Total Carbohydrate 71.2g		23%
	Dietary Fiber 3.4g	13%
	Sugars 48.9g
Protein 12.6g		25%
Vitamin A 773mcg		15%
Vitamin B6 0.2mg		9%
Vitamin B12 0.8mcg		13%
Vitamin C 0mg		1%
Vitamin E 2mcg		6%
Calcium 190mg		19%
Iron 3mg		20%
detailed view... how is this calculated

by Barb Gertz

1½ hours | 30 min prep

SERVES 8

• 8 eggs
• 1 1/2 cups half-and-half
• 1/3 cup maple syrup
• 1/3 cup light brown sugar, packed
• 10-12 slices soft bread, 1 inch thick

Topping

• 1/2 cup butter
• 1/2 cup light brown sugar, packed
• 2/3 cup maple syrup
• 2 cups pecans, chopped

1. Generously butter a 13 X 9 inch casserole dish;.
2. Mix the eggs, half and half, maple syrup,and sugar in a large bowl.
3. Place the bread slices in the prepared casserole dish and cover with the egg mixture: cover with plastic wrap and let soak overnight in refrigerator.
4. Preheat oven to 350 degrees; remove the casserole from refrigerator.
5. Make the Topping: melt the butter in a saucepan; add sugar and maple syrup and cook for 1 to 2 minutes; stir in pecans;.
6. Pour the mixture over the bread and bake for 45 to 55 minutes, allow to cool 10 minutes before serving, enjoy.