Crunchy Topped Cinnamon Swirl French Toast Casserole Grease a 9×13 pan with butter. in a medium sized bowl, mix together eggs, milk, sugar and vanilla. cut up cream cheese. put a layer of bread on the bottom of the casserole then layer 1 3 of the cream cheese on top and 1 3 of the egg mixture on top, do this with three layers. Mix together milk, eggs, sugar, vanilla, and salt in a bowl until smooth and pour over bread in the casserole dish. cover and place in the refrigerator for 8 hours to overnight. preheat the oven to 350 degrees f (175 degrees c). place the casserole dish inside a larger pan; pour water into the outer pan, making sure not to get water in casserole.
Cinnamon Swirl French Toast Casserole French Toast Bake Cover and refrigerate at least 2 hours or overnight. cinnamon sugar: in a small bowl, combine sugar and cinnamon. sprinkle over french toast. cover (with foil or a lid) and bake at 350 degrees f for 40 minutes. remove cover and bake another 15 20 minutes until set in the middle and top is slightly crispy. Grease a 9 x 13 casserole dish and set aside. 2. cut bread into 1 inch chunks and spread evenly in the bottom of the casserole dish. 3. in a large bowl, whisk together the eggs, milk, cream, sugars, vanilla and cinnamon. pour the mixture evenly over the bread, getting all the bread wet from the mixture. Instructions. grease a 9×13 inch baking dish with butter and arrange the dry bread slices in the baking dish in two rows. in a large bowl, whisk together eggs, milk, heavy cream, brown sugar, and vanilla extract. pour evenly over the bread. cover the baking dish with plastic wrap or a lid and refrigerate overnight. In a small bowl, whisk the eggs together. add the milk, sugar, orange zest, 1 2 teaspoon of cinnamon, and salt, and mix well. pour the egg and milk mixture evenly over all the bread chunks. (i found it easier to pour the mixture into a large measuring cup with a spout first before pouring the mixture over the bread.).
Cinnamon Roll French Toast Bake Cinnamon Roll Casserole Video Instructions. grease a 9×13 inch baking dish with butter and arrange the dry bread slices in the baking dish in two rows. in a large bowl, whisk together eggs, milk, heavy cream, brown sugar, and vanilla extract. pour evenly over the bread. cover the baking dish with plastic wrap or a lid and refrigerate overnight. In a small bowl, whisk the eggs together. add the milk, sugar, orange zest, 1 2 teaspoon of cinnamon, and salt, and mix well. pour the egg and milk mixture evenly over all the bread chunks. (i found it easier to pour the mixture into a large measuring cup with a spout first before pouring the mixture over the bread.). For the streusel, in a small bowl, stir together the flour, brown sugar, cinnamon and salt. add the melted butter and stir until the butter and dry ingredients are evenly mixed and small clumps form. refrigerate until ready to bake the french toast. preheat the oven to 350 degrees f. Melt butter in a saucepan, then whisk in the brown sugar. stir in the chopped nuts and pour the mixture over the bread. you can bake it right away or cover and stash it in the fridge overnight. bake for 25 minutes covered with foil, then uncover and bake an addition 20.
Comments are closed.