Baked Limoncello French Toast

Baked Limoncello French Toast might be just the American recipe you are searching for. This recipe serves 8 and costs $1.57 per serving. This main course has 469 calories, 15g of protein, and 8g of fat per serving. 6 people have tried and liked this recipe. It is a good option if you're following a lacto ovo vegetarian diet. Head to the store and pick up granulated sugar, vanillan extract, french bread, and a few other things to make it today. It is brought to you by Zagleft. From preparation to the plate, this recipe takes roughly 55 minutes. Overall, this recipe earns a not so spectacular spoonacular score of 33%. Users who liked this recipe also liked Baked French Toast, Baked French Toast, and Baked French Toast.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 40 minutes

 

Ingredients:

1 cup confectioners sugar

8 large eggs

1 loaf french bread

1/2 cup granulated sugar

1/4 teaspoon ground cinnamon

2/3 cup limoncello

4 tablespoons limoncello

2 cups milk

1 teaspoon vanilla extract

Equipment:

baking pan

whisk

bowl

aluminum foil

oven

Cooking instruction summary:

Slice the french bread into 1/2-inch slices. Arrange slices in a buttered 9 by 13-inch baking dish, overlapping slices if necessary. In a large bowl, combine the eggs, milk, limoncello, sugar, vanilla and cinnamon and whisk until blended.Pour mixture over the bread slices, making sure all of the bread is covered with the mixture. Cover with foil and refrigerate overnight.The next day, preheat the oven to 350 degrees F.Bake the casserole for 40 minutes.Drizzle the limoncello glaze over the top or serve with warm maple syrup.TO MAKE THE LIMONCELLO GLAZEIn a small bowl, whisk the limoncello and confectioners sugar together until smooth.

 

Step by step:


1. Slice the french bread into 1/2-inch slices. Arrange slices in a buttered 9 by 13-inch baking dish, overlapping slices if necessary. In a large bowl, combine the eggs, milk, limoncello, sugar, vanilla and cinnamon and whisk until blended.

2. Pour mixture over the bread slices, making sure all of the bread is covered with the mixture. Cover with foil and refrigerate overnight.The next day, preheat the oven to 350 degrees F.

3. Bake the casserole for 40 minutes.

4. Drizzle the limoncello glaze over the top or serve with warm maple syrup.TO MAKE THE LIMONCELLO GLAZEIn a small bowl, whisk the limoncello and confectioners sugar together until smooth.


Nutrition Information:

Quickview
459k Calories
14g Protein
7g Total Fat
69g Carbs
4% Health Score
Limit These
Calories
459k
23%

Fat
7g
12%

  Saturated Fat
2g
18%

Carbohydrates
69g
23%

  Sugar
42g
47%

Cholesterol
192mg
64%

Sodium
354mg
15%

Alcohol
8g
49%

Get Enough Of These
Protein
14g
28%

Selenium
31µg
45%

Vitamin B2
0.48mg
28%

Folate
100µg
25%

Phosphorus
207mg
21%

Vitamin B1
0.26mg
18%

Iron
2mg
15%

Manganese
0.29mg
15%

Vitamin B3
2mg
12%

Vitamin B12
0.72µg
12%

Calcium
119mg
12%

Vitamin D
1µg
12%

Vitamin B5
1mg
12%

Zinc
1mg
9%

Vitamin B6
0.16mg
8%

Vitamin A
369IU
7%

Magnesium
26mg
7%

Potassium
215mg
6%

Copper
0.12mg
6%

Fiber
1g
5%

Vitamin E
0.66mg
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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