*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was excellent but the temperature of the oven worried me. All other recipes for overnight French toast call for 30 to 45 minutes at 350 degrees. Since 450 seemed very high, I baked at 450 for 15 minutes and lowered temp to 350 and baked another 30 minutes. It was nice and crunchy on the outside and bread was NOT at all soggy. Great dish for company.
The bones of this recipe are great! The issue is the cooking instructions given. Cooking any type of egg bake over 375 is going to give you a half baked dish. I made the dish as the direction say (except I added extra cinnamon to the egg mixture as well as the top). I also added fresh blueberries prior to baking. I lowered the temperature to 350 and baked it for a full hour. The result was a delicious bread pudding/french toast casserole. I hope this helps!
This dish is amazing!! Everyone was full but couldn't stop eating it! The bonus is you can make it the day before and pop it in the oven just before serving. I used a sliced Italian crusty bread but it was too thin and not substantial enough so I'll stick to the crusty French loaf, sliced about 1" thick, and day old for better absorption without getting mushy. Great recipe! You won't regret it! Lorraine
This was very easy to make and surprisingly delicious! I forgot to assemble the night before, so I made it in the morning and let it sit for about 90 min, checking every 15-20 min and pressing the top layer down to ensure it absorbed the egg mixture. I cooked for 35-40 min, and it puffed up tremendously. It was still a little wet in the middle, so next time I'll probably reduce the heat to 425 or 400 and cook for 45-50 min. Seriously good, and an impressive presentation for little work! EDIT: The caramel on the bottom can burn if left in too long, even as the top looks fine. Next time I'll stick with 35ish min.
this is delicious! instead of preparing it in the pan the night before, I usually prepare it in a big bowl and leave it in the fridge overnight, stirring or shaking it whenever I walk by. In the morning I make the brown sugar/butter sauce while the oven is warming up (takes about the same amount of time) and put the bread into the pan at that time. it's really good - you don't need any syrup or anything!
Recipe Group Selection: 28, February 2015 ~ Loved it! Of all the French toast casseroles I've made, this one has been our favorite. I made a half recipe and put it in a 7" x 11" pan. Be sure to spray your baking dish with cooking spray as the caramel sauce on the bottom wants to stick to the pan. The bread was cook all the way through and not the least bit mushy in the middle. That is why we enjoyed this recipe so much. I served this with scrambled egg whites, fresh oranges and the 'Absolute Best Pancake Syrup' from AR. It certainly didn't need the syrup, but it was delicious, none-the-less, on this breakfast treat that will be a repeat in our house.
After reading all the reviews I made a few minor changes to avoid the sogginess and burning problems. Before placing it into the fridge for the night I mixed all the ingredients in the pan so the brown sugar/butter mixture was not just on the bottom of the pan but spread throughout the bread. This also helped make sure the egg mixture got to all sides of the bread. I used fresh challah and it looked very soggy but it all cooked well and puffed up nicely. I skipped the brown sugar on top and cooked it at 350 for 50 minutes. It was perfect and so easy! If you're concerned about using eggs, I used egg beaters and couldn't tell the difference.
This was ok. The flavor was great but the overall sogginess needs to be addressed. Only the top was crisp and firm, the innards were complete mush. I even dropped the temp to 350 and cooked for another 30 minutes trying to dry it out. Next time I will try cubing the bread a day ahead and let the bread dry out/get a little stale. Or maybe mixing it just ahead of the cooking. I don't know but the mush has got to go.
Just tried it and didn't have a lot of time. Mixed everything the night before and put it in the oven in the morning while getting ready for work. My friends at work LOVED it so much I had to send them the recipe, WONDERFUL dish