Rhubarb Pear French Toast Overnight Casserole - Revision history

Dhanson at 15:22, 17 May 2020

2020-05-17T15:22:33Z

← Older revision		Revision as of 15:22, 17 May 2020
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	\|Source=[https://www.cakenknife.com/rhubarb-pear-french-toast-overnight-casserole/ Cake-N-Knife.com]		\|Source=[https://www.cakenknife.com/rhubarb-pear-french-toast-overnight-casserole/ Cake-N-Knife.com]
	\|Yield=6-8 servings		\|Yield=6-8 servings
	\|Rating={{Good}}~~, but probably~~ won't repeat it.		\|Rating={{Good}}Probably won't repeat it.
	}}		}}
	=== Ingredients ===		=== Ingredients ===
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	Dot with butter. Combine sugar and lemon zest for the topping in a small bowl. Sprinkle over the top of the casserole.		Dot with butter. Combine sugar and lemon zest for the topping in a small bowl. Sprinkle over the top of the casserole.

	Cover and bake for 45 to 50 minutes. Let stand for 5 minutes. Top with powdered sugar as desired.		Cover and bake for 45 to 50 minutes. Let stand for 5 minutes. Top with powdered sugar as desired (strongly recommended).

	=== Notes ===		=== Notes ===

Dhanson at 15:21, 17 May 2020

2020-05-17T15:21:49Z

← Older revision		Revision as of 15:21, 17 May 2020
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	\|Source=[https://www.cakenknife.com/rhubarb-pear-french-toast-overnight-casserole/ Cake-N-Knife.com]		\|Source=[https://www.cakenknife.com/rhubarb-pear-french-toast-overnight-casserole/ Cake-N-Knife.com]
	\|Yield=6-8 servings		\|Yield=6-8 servings
	\|Rating={{~~unrated~~}}		\|Rating={{Good}}, but probably won't repeat it.
	}}		}}
	=== Ingredients ===		=== Ingredients ===

Dhanson: /* Ingredients */

2020-05-16T23:43:44Z

Ingredients

← Older revision		Revision as of 23:43, 16 May 2020
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	}}		}}
	=== Ingredients ===		=== Ingredients ===
	* ~~1 1/2~~ cups chopped rhubarb<ref>You can use frozen chopped rhubarb. You will just need to roast the rhubarb for approximately 5 to 10 minutes longer.</ref>		* 3-4 cups chopped rhubarb<ref>You can use frozen chopped rhubarb. You will just need to roast the rhubarb for approximately 5 to 10 minutes longer.</ref>
	* 1 loaf (1 lb) French bread, cut into 1-inch cubes		* 1 loaf (1 lb) French bread, cut into 1-inch cubes
	* 2 pears, peeled and chopped		* 2 pears, peeled and chopped
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	* 2 teaspoons lemon zest		* 2 teaspoons lemon zest
	* Powdered sugar		* Powdered sugar


	=== Preparation ===		=== Preparation ===

Dhanson: /* Preparation */

2020-05-16T20:49:24Z

Preparation

← Older revision		Revision as of 20:49, 16 May 2020
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	Remove from oven and set aside.		Remove from oven and set aside.

	Place a layer of bread cubes in a greased ~~13x9~~-inch baking dish. Top with a layer of chopped pear and roasted rhubarb. Top with a layer of bread cubes and finish with the remaining rhubarb and pear.		Place a layer of bread cubes in a greased 9x13-inch baking dish. Top with a layer of chopped pear and roasted rhubarb. Top with a layer of bread cubes and finish with the remaining rhubarb and pear.

	In a large bowl, whisk together eggs, milk, sugar, vanilla and salt. Pour over the bread and fruit. Cover with aluminum foil and refrigerate for at least 8 hours, or overnight.		In a large bowl, whisk together eggs, milk, sugar, vanilla and salt. Pour over the bread and fruit. Cover with aluminum foil and refrigerate for at least 8 hours, or overnight.

Dhanson: Created page with "{{RecipeSummary |PrepTime=30 min + overnight chilling |CookTime=45-50 min @ 350° |Source=[https://www.cakenknife.com/rhubarb-pear-french-toast-overnight-casserole/ Cake-N-Kni..."

2020-05-16T20:49:09Z

Created page with "{{RecipeSummary |PrepTime=30 min + overnight chilling |CookTime=45-50 min @ 350° |Source=[https://www.cakenknife.com/rhubarb-pear-french-toast-overnight-casserole/ Cake-N-Kni..."

New page

{{RecipeSummary
|PrepTime=30 min + overnight chilling
|CookTime=45-50 min @ 350°
|Source=[https://www.cakenknife.com/rhubarb-pear-french-toast-overnight-casserole/ Cake-N-Knife.com]
|Yield=6-8 servings
|Rating={{unrated}}
}}
=== Ingredients ===
* 1 1/2 cups chopped rhubarb<ref>You can use frozen chopped rhubarb. You will just need to roast the rhubarb for approximately 5 to 10 minutes longer.</ref>
* 1 loaf (1 lb) French bread, cut into 1-inch cubes
* 2 pears, peeled and chopped
* 8 eggs, lightly beaten
* 3 cups milk
* 2 Tbsp sugar
* 1 tsp vanilla extract
* 3/4 tsp salt

'''Topping'''
* 2 Tbsp butter
* 3 1/2 Tbsp sugar
* 2 teaspoons lemon zest
* Powdered sugar

=== Preparation ===
Preheat oven to 425 degrees.

Spread chopped rhubarb on a baking sheet lined with parchment paper of a silicone mat. Bake for 15 minutes, until fork tender.

Remove from oven and set aside.

Place a layer of bread cubes in a greased 13x9-inch baking dish. Top with a layer of chopped pear and roasted rhubarb. Top with a layer of bread cubes and finish with the remaining rhubarb and pear.

In a large bowl, whisk together eggs, milk, sugar, vanilla and salt. Pour over the bread and fruit. Cover with aluminum foil and refrigerate for at least 8 hours, or overnight.

Remove from refrigerator 30 minutes before baking. When ready to bake, preheat oven to 350 degrees F.

Dot with butter. Combine sugar and lemon zest for the topping in a small bowl. Sprinkle over the top of the casserole.

Cover and bake for 45 to 50 minutes. Let stand for 5 minutes. Top with powdered sugar as desired.

=== Notes ===
<references />

[[Category:Breakfast]]
[[Category:Brunch]]
[[Category:Rhubarb]]