Baked Caramel Overnight French Toast
- Ready In:
- 8hrs 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
-
Topping
- 1 cup brown sugar, firmly packed
- 6 tablespoons butter
- 1⁄3 cup whipping cream (no substitutes)
- 1 tablespoon light corn syrup
- 1 cup chopped pecans (optional)
-
French Toast
- 3 eggs
- 1⁄2 cup milk or 1/2 cup half-and-half
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon (optional)
- 1⁄4 teaspoon salt
- 8 slices French bread (3/4 inch thick diagonal slices)
- butter or cooking spray, for the pan
directions
- Grease with butter or spray with cooking spray a 13x9-inch (3-quart) glass baking dish . In 2-quart saucepan, mix all topping ingredients, except the pecans. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish. Sprinkling with chopped pecans.
- In shallow bowl, beat eggs with fork. Add milk or half-and-half, cinnamon and vanilla; beat until well blended. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange bread slices over topping in dish. Cover with plastic wrap; refrigerate 8 hours or overnight.
- Heat oven to 400°F Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Cool 3 minutes.
- Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto French toast. Serve immediately.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!