Garlic and Ginger Braised Chicken

Garlic and Ginger Braised Chicken I love recipes like the one we have for you today, our Garlic and Ginger Braised Chicken. It only requires a few ingredients, but is still full of amazing flavors. It also takes little effort to make this dish, becaus…

Garlic and Ginger Braised Chicken
I love recipes like the one we have for you today, our Garlic and Ginger Braised Chicken. It only requires a few ingredients, but is still full of amazing flavors. It also takes little effort to make this dish, because most of the magic happens during the braise. I love using a sturdy dutch oven for this recipe, but it’s not totally necessary. Although this dish might take a while to cook up, I think...
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Baked French Toast Recipe with Praline Topping

This baked French toast recipe is a showstopper that will please the masses! Try this easy breakfast casserole with crunchy praline topping today.

The post Baked French Toast Recipe with Praline Topping appeared first on Brown Eyed Baker.

This baked French toast recipe is a showstopper that will please the masses! Try this easy breakfast casserole with crunchy praline topping today.

An overhead photo of French toast casserole on a plate.

Breakfast will never be the same after you try this amazing twist on a beloved classic. Prepare to have your family begging for it every weekend!

Perhaps the best part of this dish (apart from how delicious it is) is that it’s a make-ahead and bake meal. You put it all together the night before, and then top and bake it in the morning. So much less stress than trying to make a big breakfast before you’ve had your coffee!

It’s perfect for special occasions like Christmas or Easter morning. But it’s also an amazing way to wow your overnight guests. Serve this warm, indulgent French toast bake any time you want to turn breakfast up a few notches.

Ingredients for baked French toast prepped on counter.

Ingredients for this baked French toast recipe

For the French Toast:

  • Bread
  • Eggs
  • Heavy cream
  • Milk
  • Brown sugar
  • Spices: Vanilla extract, cinnamon, and a pinch of salt

For the Praline Topping:

  • Butter
  • Flour
  • Brown Sugar
  • Chopped Pecans
  • Spices: Cinnamon and salt

Step by step photos of whisking together custard.

What kind of bread should I use?

It’s all in the name! This baked French toast casserole is made with… French bread!

It’s easy to find, inexpensive, and hearty enough to hold up to the custard. Just slice and assemble!

If you don’t want to use French bread, you can also use brioche or challah. They are rich and dense enough to not go soggy on you.

A quick note on the bread: Do not use a French baguette, as it is too crusty for this recipe. If you choose to use a richer bread such as brioche or challah, I recommend letting the torn pieces sit out overnight (before assembling) to let it stale or to dry it in the oven, as these are softer breads that won’t hold up as well in the custard.

Step by step photos of mixing together a praline topping.

How to make it:

  1. Prepare a 9×13 baking dish by greasing it with butter or non-stick cooking spray.
  2. Tear your bread loaf into 1” pieces and place them in the baking dish in an even layer.
  3. Mix the custard in a large bowl. Do this by gently mixing together the eggs, heavy cream, milk, vanilla, cinnamon, and salt. You don’t want to get it bubbly, just well-blended.
  4. Pour the mixture evenly over your bread. Press down gently with the back of a spoon to ensure all of the bread is submerged.
  5. Cover with plastic wrap and pop it in the refrigerator for an overnight soak. (If you don’t have room in the fridge to chill a 9×13 baking dish overnight, try my Cinnamon Roll Bread Pudding Breakfast Casserole instead!)The next day…

     

  6. Preheat your oven to 350F.
  7. Make the praline topping by mixing all the ingredients in a bowl. Use a pastry blender or your fingers to make sure it’s combined well.
  8. Sprinkle the praline mixture evenly over the soaked French toast.
  9. Bake for 40 to 50 minutes, until golden brown and puffed up.
  10. Serve hot and enjoy with maple syrup!

Assembled baked French toast with and without praline topping.

Why would baked French toast get soggy?

There are a few different reasons this might happen:

  • The Bread — Choosing the wrong type of bread for this recipe could definitely give you a soggy bake. Sandwich bread, for instance, is much too soft and will turn to soup. Stick with dense breads like French, Italian, brioche, or challah.
  • Not Enough Rest — The reason you need to let the bake rest overnight is so that the bread can soak up ALL of the custard. If you leave it for only a few minutes or a couple of hours, just the outside soaks it up. That makes it extra soggy outside and dry inside.
  • Super-Sized Eggs — If the eggs you’re using are unusually large, it could be too much custard for your bread. Cut back to seven instead of eight.
  • Wrong Shaped Pan — If your baking dish is smaller than 9×13, it could funnel all the custard to the bottom rather than allowing an even soak. Similarly, if you’re using a 9×13 but it narrows at the bottom, it could cause the same issue.

As long as you follow the recipe and use the right sized pan, this breakfast bake is bound to be a crowd-pleaser! And it really couldn’t be easier. Just a few minutes of prep and a good night’s sleep, then a quick bake and you’re done!

A casserole of baked French toast on the counter.

More Favorite Breakfast Recipes

I hope you’ll put this on your menu for a holiday morning, or the next time you want an extra-special breakfast! If you make it, I’d love if you would take a moment to stop back and share a review below. ENJOY! 😍

A piece of baked French toast on a fork with a piece on a plate in the background.

Print

Baked French Toast Recipe with Praline Topping

This French toast casserole is wonderfully decadent, making it perfect for holidays or overnight guests!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 677kcal
Author Michelle

Ingredients

  • 1 loaf hearty French or Italian bread about 1 pound
  • cups heavy cream
  • cups whole milk
  • 8 eggs
  • ½ cup light brown sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt

For the Topping:

  • ½ cup all-purpose flour
  • ½ cup light brown sugar
  • ¾ teaspoon ground cinnamon
  • Pinch salt
  • ½ cup unsalted butter cold and cubed
  • ½ cup chopped pecans

Instructions

  • Prepare the Casserole: Spray a 9x13-inch baking dish with non-stick cooking spray. Tear the loaf of bread into bite-size 1-inch pieces (you should have about 10 to 12 cups) and place in the baking dish in an even layer.
  • In a large bowl, whisk together the heavy cream, whole milk, eggs, brown sugar, vanilla, cinnamon, and salt. Evenly pour over the bread pieces in the baking dish. Using the back of a spoon, gently press down on the bread so that it is all submerged in the custard. Cover with plastic wrap and refrigerate overnight.
  • Make the Topping: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter and, using a pastry blender, fork, or your fingertips, work the butter into the flour mixture until only pea-sized pieces remain. Toss in the chopped pecans. Cover and refrigerate until ready to use.
  • Bake the Casserole: Preheat oven to 350 degrees F. Remove the casserole from the refrigerator and allow to sit at room temperature while the oven preheats.
  • Sprinkle the topping evenly over the casserole.
  • Bake until golden brown and puffed, approximately 40 to 50 minutes (an instant-read thermometer should register at least 165 degrees F when inserted into the center). Allow to rest for 5 minutes before serving. Top with powdered sugar and maple syrup for a traditional French toast flavor!

Notes

  • Bread: Do not use a French baguette, as it is too crusty for this recipe. If you choose to use a richer bread such as brioche or challah, I recommend letting the torn pieces sit out overnight (before assembling) to let it stale or to dry it in the oven, as these are softer breads that won’t hold up as well in the custard.
  • Custard: You can replace all of the heavy cream and whole milk with half-and-half if you’d like, or you can use all whole milk for a slightly lighter, albeit less rich, casserole. I do not recommend using low-fat milk in this recipe.
  • Nuts: You can substitute different nuts for the pecans in the topping, or omit them altogether.
  • Bake Immediately Option: While this is an ideal make-ahead recipe since it should be assembled the day before baking to allow the bread to absorb the custard, you CAN make it the same day, if desired. After pouring the custard over the bread, allow to sit at room temperature for at least 1 hour before baking. The inside will be less soft, but still delicious!
  • Freezing Instructions: This casserole can be baked, cooled completely, refrigerated for at least 2 hours, then frozen. To freeze, cover the pan tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350-degree oven, covered, until warmed through, about 15 minutes. 
Nutritional values are based on one serving

Nutrition

Calories: 677kcal | Carbohydrates: 66g | Protein: 15g | Fat: 40g | Saturated Fat: 20g | Cholesterol: 260mg | Sodium: 438mg | Potassium: 291mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1322IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 3mg

Originally published in 2011, this has been updated to include new photos, and an updated (and improved!) recipe based on user feedback. If you wish to make the original recipe, you can find it here.

[photos by Ari of Well Seasoned]

The post Baked French Toast Recipe with Praline Topping appeared first on Brown Eyed Baker.

Shrimp Gumbo with Andouille Sausage

Shrimp Gumbo is like a trip to New Orleans without the plane ticket. The secret is in the slow-cooked roux — don’t skip it! Serve with white rice for soaking up the rich sauce. Continue reading “Shrimp Gumbo with Andouille Sausage” »

Shrimp Gumbo is like a trip to New Orleans without the plane ticket. The secret is in the slow-cooked roux — don't skip it! Serve with white rice for soaking up the rich sauce.

Continue reading "Shrimp Gumbo with Andouille Sausage" »

What Grandma’s Sponge Cake Taught Me About Being Asian in America

Good food is worth a thousand words—sometimes more. In My Family Recipe, a writer shares the story of a single dish that’s meaningful to them and their loved ones.

It took my grandma (Popo) hitting her 90s to finally run out of things to do. Before,…

Good food is worth a thousand words—sometimes more. In My Family Recipe, a writer shares the story of a single dish that's meaningful to them and their loved ones.


It took my grandma (Popo) hitting her 90s to finally run out of things to do. Before, she’d host big Saturday lunches where there were always six more dishes than there were guests: prawns nestled into glass noodles, their necks primed for snapping and sucking; thick slabs of meltingly tender pork belly, half-submerged in a swamp of braised mustard greens; nests of hairlike fat choy.

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naturally colored rainbow cake + bernie is one!!

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Bernie is ONE!! Yes, it went by so quickly! Yes, she gets more delicious every day!! Yes, I began planning her vegetable-themed birthday party more than six months ago and spent hours and hours searching for the perfect garlands and outfits, hand drawing her invitations, developing new recipes, sketching out her table scape, typewriter-ing the seed packet party favors, and scheduling the prep down to the minute. (And yes, in retrospect, I see what Nick meant when he said that I am… crazy…) And then yes, we had to cancel it ☹️! But!! Even though we missed our fronds and family dearly, it was truly a magical beautiful Bernie day and we loved every single moment of it. We had sprinkle pancakes and blueberries for breakfast, homemade chicken and stars soup for lunch, and turkey spinach meatballs with freshly made fettuccine for dinner. In between, we played in pools of Cheerios and visited the farm cats. And then we had cake! Obviously!

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I am so pleased with how this naturally colored rainbow cake turned out. It took a bunch of experimenting and tweaking to get the shades to match and to figure out a method that wouldn’t require too much fussiness/juicing/boiling of beets/etc. I tried using turmeric but that was too bright, and I tried using a store-bought precooked beet but that wasn’t bright enough and just got messy. In the end, I went with a combination of store-bought carrot juice, store-bought beet juice, and a big bunch of fresh mint. The cake is based on my go-to vanilla butter cake that is so incredibly moist, dense, and delicious. It’s one of my proudest cakes! The flavor of the beets and the carrots is undetectable and the flavor of the fresh mint shines through just a wee bit, enough to lend its herby flavor but it’s far from overpowering. I went with a basic cream cheese frosting to add some nice tang and decorated with Fimo clay cake toppers.

For Bernie’s mini cake, I stacked up the scraps that I cut off from leveling the layers and cut out tiny layers with a biscuit cutter. No separate cake pans necessary. I was so excited when I realized this would work! The cake is so moist that the scrap layers stuck together without a need for frosting between them. Bernie loved it! I took enough photos of her eating it to break my phone and she didn’t even make a huge mess which makes me think that one day she’ll make a great cook that will be good at the whole clean-as-you-go thing. 

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Weeks ago, I baked the cake layers, let them cool, formed Bernie’s mini cake, wrapped everything in plastic wrap and froze them so that I could have one more thing checked off my to-do list for the party. It also made frosting them, especially the mini cake, way way easier. I always like to frost frozen cakes (and then allow to sit at room temperature for a few hours or overnight before serving). 

Important note about the layers! This cake was originally supposed to be three layers (pink, yellow, and green) but I added a blue layer at the last minute because we were going to be expecting more guests than my usual three-layer cake serves and also because I needed to test two of the layers again so figured I’d experiment with a blue layer for the third. The blue layer is not a part of the recipe below but if you’d like to make a blue layer, simply use the same method as the green layer but sub out the mint for wild blueberries (I used frozen). You’ll have to either add another third batch of batter (using a scale and weighted measurements will help with this and ugh sorry about the 1/3 of an egg thing!) or replace one of the other colors with the blue. I’m sorry for any confusion that this causes!!


Naturally Colored Rainbow Cake

Makes one 3-layer 8” cake (and a mini cake!)

Ingredients

3 1/2 c (450g) all-purpose flour

1 tb baking powder

1 1/2 tsp kosher salt

1 c (225g) unsalted butter, room temperature

1/2 c (112g) refined coconut oil, room temperature

2 1/4 c (450g) sugar

4 large eggs, room temperature

1 tb vanilla bean paste or extract

1/2 c (120g) sour cream, room temperature

1 c (236g) whole milk, divided

1/4 c carrot juice

1/4 c beet juice (storebought is fine, the one I get has a little lemon juice added and that’s ok)

1/4 c firmly packed fresh mint leaves


Frosting:

1 c** (225g) good quality unsalted butter, room temperature

8 oz (224g) cream cheese, room temperature

4 c** (480g) powdered sugar

1/8 tsp kosher salt

1 1/2 tsp vanilla bean paste or extract

3 tb** (45g) heavy cream

**if you’re making a mini cake, I recommend adding another 1/2 c of butter, 1 c of sugar, and 1 tb of heavy cream to the frosting in order to have enough!

Clues

To make the cake layers: preheat the oven to 350ºf. Grease and line the bottoms of three 8” cake pans with parchment and set aside. (For a 4-layer cake, which is the one on the pictures, please see my note above!)

In a large bowl, sift together the flour and baking powder, and then lightly stir in the salt and set aside.

In a stand mixer fitted with a paddle attachment, cream together the butter, coconut oil, and sugar on medium high for 3-4 minutes, until light and fluffy. Add the eggs, one at a time, beating well after each. Reduce the mixer to low and add the vanilla and sour cream. Gradually add the dry mixture and mix until about 80% combined (you’re going to continue to mix once you add the coloring so only partially mixing at this stage prevents over mixing the batter). Divide the batter evenly into 3 bowls (using a scale helps with this!). In the first bowl, add 1/4 cup of milk and the carrot juice and fold together until smooth and just combined. In the second bowl, add 1/4 cup of milk and the beet juice and fold together until smooth and just combined. In a blender, blend together the mint leaves with the remaining 1/2 cup of milk until very smooth. Add this to the third bowl and fold together until smooth and just combined. Transfer the batters to the cake pans and spread them out evenly. 

Bake until the edges of the cakes are lightly browned and a toothpick inserted into the center comes out with a few crumbs on it; begin checking for doneness at 30 minutes and try your darnedest not to let it over bake. Let in the pans for 10 minutes and then transfer to a wire rack to cool completely. 

To make the buttercream: 

In a stand mixer fitted with a paddle attachment, beat together the butter and cream cheese until creamy. Gradually add the powdered sugar, and then mix in the salt, vanilla, and heavy cream. Mix until creamy.

To frost the cake, level the top of the layers and then stack them up with a layer of frosting in between. (The cakes bake up generally pretty flat so there won’t actually be that much to level off.) Frost all over and decorate as desired.

To make a mini cake, stack the leveled scraps of cake up, give them a good firm pat so they stick, and cut out four 2 1/2 inch circles with a biscuit cutter. Don’t worry if some of the scraps tear, the cake is moist enough that when you stack up the scraps, they’ll all smoosh together. Stack them on top of each other and, if you have the time, wrap the cake tightly in plastic wrap and freeze for a few hours or even a few weeks. This will make frosting this tiny cake way easier! Frost while frozen and let come to room temp before serving.

This cake is super moist that you could definitely decorate the day before serving. Let it sit at room temperature overnight.

Print this recipe

-yeh!

The 20 Beloved Indie Grocers We’re Browsing Online

Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make th…

Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make things run a little more smoothly for you and your loved ones.


I was manning the Hotline early last week, when Hallie from D.C. wrote in: “What independent online grocers (not Whole Foods, Stop & Shop) can I buy from during the quarantine?” Pfft, easy, I thought.

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Roasted Asparagus

Simple Roasted Asparagus baked in the oven with lemon, shallots,  garlic and olive oil. This can be made in 30 minutes (with just 10 minutes of hands-on time)! An easy vegan side dish, perfect for spring. Hey friends, here’s an old recipe that I …

Simple Roasted Asparagus baked in the oven with lemon, garlic and olive oil. Can be made in 20 minutes! An easy vegan side dish, perfect for spring. #roastedasparagus

Simple Roasted Asparagus baked in the oven with lemon, shallots,  garlic and olive oil. This can be made in 30 minutes (with just 10 minutes of hands-on time)! An easy vegan side dish, perfect for spring. Hey friends, here’s an old recipe that I thought I’d bring forward for Spring. It’s a simple vegan side...

The post Roasted Asparagus appeared first on Feasting At Home

Spaghetti Aglio e Olio

Spaghetti aglio e olio translates to “spaghetti with garlic and oil.” The traditional dish contains little more than these ingredients. It might be finished with a sprinkle of parsley or a pinch of red pepper flakes, but even these are opti…


Spaghetti aglio e olio translates to “spaghetti with garlic and oil.” The traditional dish contains little more than these ingredients. It might be finished with a sprinkle of parsley or a pinch of red pepper flakes, but even these are optional. In its simplest form, this classic Italian pasta features spaghetti, olive oil, garlic, salt, and pepper. But if you’ve ever tried it, you know that spaghetti aglio e olio is far more than the sum of its parts. The garlic infuses the oil with rich, nutty flavor, and salty, starchy pasta cooking water transforms it into a deeply flavorful […]

The post Spaghetti Aglio e Olio appeared first on Love and Lemons.

ultimate banana bread

I know, I know, you don’t need to tell me that there are already four banana bread recipes on this site, plus four additional banana cakes, and that’s probably enough, right? Genuinely, I believed I was done too, that the Banana Ba…

I know, I know, you don’t need to tell me that there are already four banana bread recipes on this site, plus four additional banana cakes, and that’s probably enough, right? Genuinely, I believed I was done too, that the Banana Baked Goods course at SK University* had been completed. But then a few things happened. After creating the pumpkin bread of my dreams and what I hope will be the last zucchini bread recipe you’ll ever need over the last couple years, it began to bother me that the banana bread recipes on the site lacked what these have: a towering height and a crunchy top that will be hard not to lift off in one giant tile and swiftly coat the underside with salted butter. So, I created one and I’ve been keeping it to myself for over a year because, see above: SK is probably at Banana Bread Capacity. But over the last few weeks of, well, not doing a whole lot else, I can’t help but notice that we’ve all been making a whole lot of banana bread. And I think you might like this one instead.

what you'll need, and yes, that's five bananasit will mash down to much lesstwo heaped cups of mashed bananasadd sugar, then eggswhisk in dry stuff, then flourfilled almost to the brim

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15 Homemade Sweet Treats for your Easter Basket

Personalize your Easter baskets this year by making your own homemade sweet treats! It adds a little dash of charm and a personalized touch to make the day feel extra special. Continue reading “15 Homemade Sweet Treats for your Easter Bask…

Personalize your Easter baskets this year by making your own homemade sweet treats! It adds a little dash of charm and a personalized touch to make the day feel extra special.

Continue reading "15 Homemade Sweet Treats for your Easter Basket" »