Wow! 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
Ingredients
- 1 cup packed light brown sugar
- 1/2 cup light-colored corn syrup
- 1/4 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.)
- 2 1/2 cups 1% low-fat milk I used 2%
- 1 Tbsp all-purpose flour
- 1 1/2 tsp vanilla extract
- 1/4 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
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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.
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Arrange bread slices in a single layer over syrup in dish.
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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.
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Preheat oven to 350°.
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Combine granulated sugar and cinnamon. Sprinkle evenly over bread.
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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.
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!
I almost took it out. I probably should have, but I’ve had other egg casseroles that weren’t done and I’m a little paranoid 🙂
I’ll have to try this for our Easter brunch! Thanks so much fo rsharing another great recipe.
This sounds like something my kids would LOVE!
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.