Easy French Toast Casserole Recipe

 

Easy French Toast Casserole Recipe

https://iwashyoudry.com/easy-french-toast-casserole-recipe/This super easy French Toast Casserole Recipe is soaked in an egg mixture overnight, topped with a brown sugar crumble and then baked to perfection!

Prep Time15 mins

Cook Time55 mins

Total Time1 hr 10 mins

Course: Breakfast

 

Cuisine: American

 

Servings: 12 people

 

Calories: 299 kcal

 

Author: Shawn

Ingredients

• 1 loaf, about 15oz. French Bread, cut into 1 inch cubes
• 8 large eggs
• 2 cups milk, 2% or whole milk
• 1/2 cup heavy cream
• 1/2 cup sugar
• 2 tbsp maple syrup
• 2 tsp vanilla extract

For the Topping:

• 1/2 cup butter, cold and cut into small cubes
• 2/3 cup brown sugar
• 1 cup all purpose flour
• 2 tsp vanilla extract
• 1/4 tsp salt

US Customary - Metric

Instructions

The Night Before:

• Lightly grease a 9x13" casserole dish and place cubed bread in an even layer in dish. Set aside.
• Whisk together the eggs, milk, heavy cream, sugar, maple syrup and vanilla extract in a large bowl until mixture is pale yellow. Pour mixture over the bread, trying to coat each piece of bread.
• In a separate small bowl combine the topping ingredients and use a fork or pastry cutter to combine, until mixture is coarse and crumbly. Sprinkle mixture evenly over bread. Wrap tightly with plastic wrap and place in fridge overnight (or for at least 4 hours).

In the Morning:

• Preheat oven to 350 degrees F. Unwrap casserole dish and bake for 50 to 60 minutes, until middle of casserole is set. If the top begins to brown too much, lightly lay a piece of foil over the top and continue baking until finished.
• Let sit for a few minutes before slicing and enjoying!

Video

Notes

If desired, you can drizzle a powdered sugar glaze over the top of the warm casserole. Combine 1 cup of powdered sugar with 1 tbsp of milk and whisk to combine. Drizzle over casserole.

Nutrition

Calories: 299kcal | Carbohydrates: 33g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 147mg | Sodium: 183mg | Potassium: 136mg | Fiber: 1g | Sugar: 25g | Vitamin A: 606IU | Calcium: 86mg | Iron: 1mg

The Best Chocolate Chip Cookie Recipe Ever

 

The Best Chocolate Chip Cookie Recipe Ever

https://joyfoodsunshine.com/the-most-amazing-chocolate-chip-cookies/#recipe

Laura

This is the best chocolate chip cookie recipe ever. No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time! 

4.99 from 3799 votes

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PREP TIME10 mins

COOK TIME8 mins

TOTAL TIME30 mins

COURSEDessert

CUISINEAmerican

SERVINGS36 cookies

CALORIES183 kcal

EQUIPMENT

• ▢
  measuring spoons
• ▢
  measuring cups
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  KitchenAid Mixer
• ▢
  spatula
• ▢
  baking sheet

INGREDIENTS

 

 

• ▢1 cup salted butter* softened
• ▢1 cup white (granulated) sugar
• ▢1 cup light brown sugar packed
• ▢2 tsp pure vanilla extract
• ▢2 large eggs
• ▢3 cups all-purpose flour (I used Spelt flour)
• ▢1 tsp baking soda
• ▢½ tsp baking powder
• ▢1 tsp sea salt***
• ▢2 cups chocolate chips (or chunks, or chopped chocolate)

INSTRUCTIONS

 

• Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.
• In a separate bowl mix flour, baking soda, salt, baking powder. Set aside.
• Cream together butter and sugars until combined.
• Beat in eggs and vanilla until fluffy.
• Mix in the dry ingredients until combined.
• Add 12 oz package of chocolate chips and mix well.
• Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies).
• Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown.
• Let them sit on the baking pan for 2 minutes before removing to cooling rack.

VIDEO

NOTES

Recipe information calculated based on this recipe making 36 cookies - 2 TBS of dough a piece)

Do not over bake

When you remove the cookies from the oven they will still look doughy. THIS is the secret that makes these cookies so absolutely amazing! Please, I beg you, do NOT over bake!

Ingredient Substitutions

• Butter. I use salted butter, but unsalted butter would also be great. I just recommend tasting the dough to ensure that it's salted to your liking.
• White Sugar.  You can use granulated white sugar or organic cane sugar.
• Brown sugar. I use light brown sugar in this recipe for the best results.
• Flour. I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies. Many readers have used gluten-free all-purpose flour with excellent results. 
• Sea Salt. I exclusively bake and cook with pure, fine sea salt. Sea salt is different than table salt (that is iodized), so if you use salt other than sea salt I recommend testing the recipe first with ½ tsp and then adjusting to your taste.
• Chocolate Chips. As you can see from the photos, sometimes I use chocolate chunks, chopped chocolate, or chocolate chips. It doesn't matter what you use, as long as you use 2 cups.

How to freeze chocolate chip cookie dough

Portion dough, roll into balls and freeze in a single layer in an airtight container for up to 2 months. 

Note on the amount of flour in grams - the traditional conversion from cups to grams is 120 g all-purpose flour in 1 cup, which would mean this recipe needs 360 g flour. When I weigh the flour I use to make the perfect cookies it comes out to be 430 to 450 g depending on the size of my eggs. I suggest starting with 360 and increasing as necessary. The dough should not be wet or sticky but it also should not be dry or crumbly.

Store

Store these chocolate chip cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months. 

 

NUTRITION

Serving: 1cookie (using 3 TBS dough)Calories: 183kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 27mgSodium: 153mgPotassium: 31mgFiber: 1gSugar: 18gVitamin A: 197IUVitamin C: 1mgCalcium: 24mgIron: 1mg