Overnight Oven-baked French Toast Recipe

I decided to make this because we forgot to eat our French Bread right away and it became all hard. Well this recipe made it soft again. Yummy!


Took recipe from here and made changes of course (see my changes notes at the end.).


Ingredients

• 4 large eggs
• 1/2 tsp salt
• 1/4 c sugar
• 1 tsp vanilla extract
• 1/4 c butter, softened
• 1 (16-oz) French bread loaf
• 1 c milk

Directions

• Step #1 Cut bread loaf into about 10 (3/4-inch-thick) slices.
• Step #2 Spread butter evenly over one cut side of each bread slice.
• Step #3 Arrange bread, butter side up, in an ungreased 13- x 9-inch baking dish.
• Step #4 Whisk together eggs & next 5 ingredients; pour over bread, pressing slices down.
• Step #5 Cover up & chill 8 hrs.
• Step #6 Remove bread slices from baking dish, & place on two lightly greased baking sheets.
• Step #7 Bake, uncovered, at 350° for 45 mins or until golden.
• Enjoy the Overnight Oven-Baked French Toast recipe

*I added lots of cinnamon and slices of banana on top before putting it into the oven. I think it made it way more flavorful!
*I also added some extra milk over any spots that looked dry before putting it in the oven.
*I also kept mine in the baking dish instead of putting it onto a pan. I didn't want more dishes. I would just cook it a little bit longer to make sure the eggs are cooked through.

Fruit-Filled Coffee Cake

I took this recipe from this blog Delicious Dishes
I added about a 1/2 a tsp extra of cinnamon. I forgot that I didn't have powdered sugar so no frosting, but it still tasted great.


This recipe is another from the Kraft Food and Family Magazine. You can find it here. It was so simple and so tasty. Next time I’m going to try blueberry. Yum!

Fruit-Filled Coffee Cake

1 pkg. (2-layer size) white cake mix (I tried this again with lemon cake mix - and it was amazing!)
1 tsp. ground cinnamon
1 cup Breakstone’s or Knudsen Sour Cream
3 eggs
¼ cup water

1 can (21 oz) cherry pie filling

½ cup Planters Sliced Almonds, toasted*
1 cup powdered sugar
1 ½ T milk

Heat oven to 350 degrees. Beat first 5 ingredients with mixer until well blended. Pour into greased and floured 13x9 pan; top with spoonfuls of pie filling.

Bake 35 minutes or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 minutes.

Mix sugar and milk; drizzle over cake. Cool completely.

Note: If glaze is too thick, add milk by teaspoonfuls until thin enough to drizzle.

* We did not use the almonds because the cake was for a lot of people and not everyone likes them.

Cinnamon Oatmeal Pancake Mix

Cinnamon Oatmeal Pancake Mix
from the Mr Breakfast.com Collection

Shonda's note: You can use quick or regular oats. I usually use all whole wheat flour instead of all-purpose flour.

• 4 cups quick cooking oats
• 2 cups all-purpose flour
  
• 2 cups whole wheat flour
• 1 cup non-fat dry milk
• 3 Tablespoons baking powder
• 2 Tablespoons cinnamon
• 1 and 1/4 Tablespoons salt
• 1/2 teaspoon cream of tarter

Makes about 8 cups of mix. Combine all ingredients. Seal tightly and store in a cool place.




To prepare pancakes:

• 2 eggs
• 1/3 cups vegetable oil
• 2 cups of mix above
• 1 cup water

In a large mixing bowl, beat the eggs. Beat in the vegetable oil. Next, mix in the mix alternately with the water. Scoop in heaping Tablespoon amounts per pancake onto a lightly greased skillet set at medium-high heat. Cook until the tops show broken bubbles (2 to 3 minutes). Turn and cook about 2 to 3 minutes more, until golden brown. Make 12 5-inch pancakes.

German Pancakes

Makes a 9x13 pan

½ cup Butter
6 Eggs
1 tsp Salt
1 cup Flour
1 cup Milk

Preheat oven to 400 degrees. Melt butter and then pour into a 9x13 pan. Place pan in the refrigerator until the butter hardens. In a bowl, mix the rest of the ingredients. Then pour on top of butter. Bake for 10-15 minutes. Note: Do not place on top rack because it will bubble and foam more than a few inches.

Buttermilk Pancakes

Serves 6-8

2 cups Flour
2 TBS Sugar
2 tsp Baking powder
1 tsp Baking soda
1 tsp Salt
2 Eggs
2 cups Buttermilk (or milk + 1 TBS lemon juice)
4 TBS Oil

Add dry ingredients together into a mixing bowl. Add beaten egg, water and oil. Beat just until batter is smooth. Drop onto hot griddle.

Chocolate Chip Pumpkin Muffins/Bread

Ingredients
2 Cups Flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
15 oz. can of Pumpkin
2 eggs beaten
1 tsp. vanilla extract
1/3 Cup melted butter
1/2 Cup applesauce
1/4 Cup brown sugar
1/2 Cup white sugar
Chocolate chips-as many as you want!

OPTIONAL: 3/4 Cup dried cranberries or finely chopped walnuts


1. Preheat oven to 375.
2. Use cooking spray to green muffin tins or bread pans
3. Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in one bowl.
4. In another bowl blend together pumpkin, eggs, vanilla, butter, applesauce and sugars.
5. Add the pumpkin mixture to the dry ingredients and mix well. Add chocolate chips.
6. If you like, add dried cranberries or walnuts.
7. Spoon batter into muffin tin or bread pan.
8. Bake at 375 for 12 to 15 minutes for muffins.
9. Bake longer for bread loaf (wish I could tell you how long, but my oven is fickle)

From Charisa VanderSloot