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Wed, Dec 14 2016 post by LeeshandLu From www.leeshandlusrecipebox

French Toast Bake

A delicious breakfast casserole made easy with Rhodes. It can be baked right after assembly, or after being refrigerated overnight, which makes it a great breakfast for Christmas morni...

French Toast Bake

French Toast Bake

Start by baking your Rhodes rolls or bread according to the directions on the package.  You can use french rolls, dinner rolls, Texas rolls, or even a loaf of Rhodes bread.  French Toast Bake

After the bread is baked and completely cooled, tear or cut into in 1 inch pieces and place them in a greased 9x13 baking dish.  If you have extra time you can even let it sit at this stage for a couple of hours for the bread to dry out a little bit so it will be able to soak up more of the egg mixture.  If not, no worries--we've made it both ways and it will be fabulous!French Toast Bake

Mix the wet ingredients (eggs, milk, vanilla, salt, sugar, cinnamon, nutmeg) together until well combined.
French Toast Bake

Top the bread cubes with blueberries--fresh or frozen both work here!French Toast Bake

Pour the egg mixture evenly over the bread and blueberries and let is sit for a few minutes to soak everything up while you mix up the topping.  French Toast Bake

To make the topping, roughly chop some pecans, and add the softened butter, brown sugar, and cinnamon and stir it all up.  French Toast Bake

Sprinkle it evenly over the casserole and either pop it in the oven or cover it and place it in the refrigerator until ready to bake.  French Toast Bake

Bake at 350 for 40-50 minutes, or until a knife inserted in the center comes our clean.  If baking from the fridge, add 5-10 extra minutes to the baking time.French Toast Bake

We love it just the way it is, but you can dust with powdered sugar, or top with your favorite syrup for a sweeter breakfast item.  French Toast Bake

French Toast Bake

Ingredients:

12 Rhodes dinner rolls, 8 Rhodes Texas Rolls, or 1 loaf of Rhodes bread dough

8 large or extra large eggs

3 cups milk

1 teaspoon vanilla

2 tablespoons sugar

½ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon nutmeg

½ cup blueberries (fresh or frozen)


For the topping:

4 tablespoons butter, at room temperature

5 tablespoons brown sugar

½ teaspoon cinnamon

½ cup pecans, roughly chopped


Directions:

Prepare rolls or bread according to directions on package.  Once fully cooled, cut into 1 inch cubes and place in a greased 9x13 casserole dish.


Preheat oven to 350 degrees.


In a mixing bowl, combine eggs, milk, vanilla, sugar, salt, cinnamon, and nutmeg.  Whisk until well combined.  


Pour egg mixture evenly over cubed bread pieces.  Top with blueberries.


In a small mixing bowl make the topping by mixing butter, brown sugar, cinnamon, and pecans.  Sprinkle evenly on top.  


At this point you can either bake it immediately or refrigerate overnight until ready to bake.  If baking immediately, bake at 350 for 40-50 minutes or until puffed and golden and knife inserted in center comes out clean.  If baking from the fridge, add 5-10 minutes to baking time.


Serve as is, or top with additional berries and drizzle with your favorite syrup.


Print

French Toast Bake

Servings: 9-12 | Skills: Beginning | Prep Time: 20 min (not including thaw time) | Bake Time: 40-50 min

French Toast Bake
5.0 / 5  (1 vote, 6 reviews )

Ingredients

12 Rhodes dinner rolls, 8 Rhodes Texas Rolls, or 1 loaf of Rhodes bread dough
8 large or extra large eggs
3 cups milk
1 teaspoon vanilla
2 tablespoons sugar
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup blueberries (fresh or frozen)


For the topping:
4 tablespoons butter, at room temperature
5 tablespoons brown sugar
½ teaspoon cinnamon
½ cup pecans, roughly chopped

Instructions

Prepare rolls or bread according to directions on package. Once fully cooled, cut into 1 inch cubes and place in a greased 9x13 casserole dish.

Preheat oven to 350 degrees.

In a mixing bowl, combine eggs, milk, vanilla, sugar, salt, cinnamon, and nutmeg. Whisk until well combined.

Pour egg mixture evenly over cubed bread pieces. Top with blueberries.

In a small mixing bowl make the topping by mixing butter, brown sugar, cinnamon, and pecans. Sprinkle evenly on top.

At this point you can either bake it immediately or refrigerate overnight until ready to bake. If baking immediately, bake at 350 for 40-50 minutes or until puffed and golden and knife inserted in center comes out clean. If baking from the fridge, add 5-10 minutes to baking time.


Serve as is, or top with additional berries and drizzle with your favorite syrup.

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