Rhubarb Pear French Toast Overnight Casserole: Difference between revisions
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..." |
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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 | 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. | ||
Revision as of 20:49, 16 May 2020
| Summary | |
|---|---|
| Prep time | 30 min + overnight chilling |
| Cook time | 45-50 min @ 350° |
| Source | Cake-N-Knife.com |
| Yield / serves | 6-8 servings |
| Rating | (unrated) |
Ingredients
- 1 1/2 cups chopped rhubarb[1]
- 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 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.
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
- ↑ You can use frozen chopped rhubarb. You will just need to roast the rhubarb for approximately 5 to 10 minutes longer.
