HOW DO YOU MAKE BUBBLE-UP FRENCH TOAST?
The French Toast Bubble Up Casserole is a simple and delicious brunch dish for a large gathering that everyone will love!
It’s a great choice for a brunch or holiday breakfast buffet because it can be made the night before or the day of.
On some days, breakfast will be especially sweet and tasty, while on others, it will be completely fine.
This delicious French Toast Bubble Up recipe was made for one of life’s greatest occasions: holiday mornings.
It’s quick and easy to make, feeds the entire family, and tastes pleasantly sweet.
With just one whiff of this, they’ll all be out of bed!
You’ll need to grab some bread and cut it into small pieces.
For this, I used little bits.
When it comes to this French Toast Casserole, I prefer sourdough or a rustic Italian loaf, but I’ve used just about every kind of bread, from sourdough to whole grain sandwich bread, and it’s always turned out delicious; it all
In fact, we’ve realized that French Toast in the form of a casserole is far more appealing to us!
Additionally, it takes less time than rotating individual slices of bread.
While I make a few variations with different toppings, my basic recipe remains the same.
You are free to experiment with other toppings and flavors, and do let me know what you come up with!
Cut yourself a piece and sprinkle it with maple syrup!
I usually liquefy some light.
To give it that extra touch of perfection, brush it with butter and drizzle it with maple syrup.
I hope you and your family enjoy this French Toast Bubble Up Casserole as much as we did!
Please let me know how it goes in the comments section below, and if you’d want to share it with your friends, that would be fantastic.
Melted butter, I used quarter a stick.
Packed brown sugar; one cup.
8 whole eggs, use medium-sized ones
180 milliliter.Of milk.
2 large spoons.Of vanilla extract.
2 small spoons.Of ground cinnamon.
1 small spoon.Of ground ginger.
A pinch.Of kosher salt.
French bread, I used one loaf cutting to One-inch cubes.
Salted caramel sauce, to serve (optional).
To begin, you need to prepare a 9-by-13-inch saucepan with nonstick cooking spray; set aside.
Melt the butter and brown sugar in a medium-sized mixing basin, then whisk until well combined, keep in mind that the consistency of the mixture will be similar to wet sand.
Spread this mixture over the bottom of the mold that has been prepared. You will not have complete coverage; so, put the pot aside.
In a separate dish, whisk the eggs to break up the yolks and combine them.
Then pour in the milk, vanilla, cinnamon, ginger, and a bit of salt, and thoroughly combine all of the ingredients.
Stir thoroughly with a spoon to evenly coat the bread with the egg-milk mixture. Add more egg-milk mixture if necessary.
Place the bread in the prepared pan, cover it with plastic wrap, and place it in the refrigerator for at least 1 hour or up to 12 hours overnight.
Prepare your baking sheet by preheating the oven to 350 degrees Fahrenheit and removing it from the refrigerator while the oven is heating.
Bake for 25 to 30 minutes, or until the caramel sauce has bubbled slightly on the bottom and the top of the bread has a little crust and is gently browned on top.
At this step, you should place a big serving dish on top of the skillet immediately after removing it from the oven and flipping it over so that the skillet “rolls out” onto the serving dish. Because the pan is hot and heavy.
Scrape the caramel sauce from the baking dish into the French toast pan with a spoon.
Serve immediately after drizzling with a little caramel or salted caramel sauce and/or sprinkling with a little maple syrup, if preferred. The greatest recipe for both hot drinks Enjoy!