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Caramel French Toast #Recipe

Recipe, Breakfast, CasseroleWow! This one was a winner! The boys each had thirds! Normally with a breakfast casserole I’m left with a lot of leftovers. Not this time! Surprisingly the bread turned out perfect. Nice and soft on the inside with just a little bit of crunch on top. The caramel is awesome and makes it so you have no need for syrup. I found this recipe while I was stumbling and pinning. This recipe comes from eat.drink.smile. She said to bake for 50 minutes. For some reason I had to do 15 minutes more. The egg mixture wasn’t completely set for me.

 

 

Caramel French Toast Recipe
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 cup packed light brown sugar
  • ½ cup light-colored corn syrup
  • ¼ cup butter
  • Cooking spray
  • 10 (1-oz) slices French bread (I used fresh French Bread. I cut it and froze it so it wouldn't go stale or go bad.)
  • 2½ cups 1% low-fat milk (I used 2%)
  • 1 Tbsp all-purpose flour
  • 1½ tsp vanilla extract
  • ¼ tsp salt
  • 2 large eggs
  • 2 Tbsp granulated sugar
  • 1 tsp ground cinnamon- Instead of using separate sugar and cinnamon, I used the pre-made store bought mix.
Instructions
  1. Combine first 3 ingredients in a small saucepan. Cook over medium heat 5 minutes or until mixture is bubbly, stirring constantly. Pour mixture evenly into a 13 x 9-inch baking dish coated with cooking spray.
  2. Arrange bread slices in a single layer over syrup in dish.
  3. Combine milk and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over bread slices. Cover and refrigerate for 8 hours or overnight.
  4. Preheat oven to 350°.
  5. Combine granulated sugar and cinnamon. Sprinkle evenly over bread.
  6. Bake at 350° for 50 minutes or until golden. (Took me 15 minutes longer because egg mixture wasn't set.) Let stand for 5 minutes before serving.

About the author

Paula Paula Krueger considers herself a "baby "chef, not because she cooks for babies, but because she's still learning how to cook. She started this blog after taking Wilton method classes and at that point was more interested in baking. She's since become more interested in learning to cook as her family has grown. She also covers product reviews and travel as well.

Paula About Paula Krueger

Paula Krueger considers herself a "baby "chef, not because she cooks for babies, but because she's still learning how to cook. She started this blog after taking Wilton method classes and at that point was more interested in baking. She's since become more interested in learning to cook as her family has grown. She also covers product reviews and travel as well.

Comments

  1. Hi Paula,
    I’m glad you enjoyed the recipe! I’m actually making it AGAIN this weekend when I have friends come into town for a visit. Regarding the bake time- I’m sorry that yours took longer!

    This last time I made it over the holidays, I actually thought for a split second when I first pulled it out of the oven that mine didn’t look quite done either, but I pulled it out anyway, because I knew that’s the bake time I’d always used. Turns out that once it set out for a few minutes and cooled slightly, it looked fine. No problems once we cut into it, and it was, once again, a huge hit with everyone at the brunch!

  2. I’ll have to try this for our Easter brunch! Thanks so much fo rsharing another great recipe.

  3. This sounds like something my kids would LOVE!

  4. That looks so good, but I know I’d still slather syrup on it!

    Also, what recipe plug-in are you using? I was using Easy Recipe, then tried ziplist, but I’m not digging it, so I don’t know what to use anymore. I guess I’ll go back to Easy Recipe.

    • I actually really like the Ziplist plugin, but since I upgraded to WordPress 3.3.1 it’s been broken on my site. This plugin is Easy Recipe. I’m going to probably have switch over 30 recipes over to it. Dreading it.

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