Caramelized French Toast

"MMMMM French toast kicked up a notch!!! Easy and delicious. From Allrecipes."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Buzymomof3 photo by Buzymomof3
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Boomette photo by Boomette
Ready In:
8 slices




  • Melt two tablespoons of butter in a frying pan or skillet over medium high heat.
  • Beat together eggs, milk and salt.
  • Dip bread one at a time into egg mixture and fry until light brown and egg is cooked.
  • After 4 slices of bread have been cooked, melt remaining 2 tablespoons butter.
  • Cook remaining bread slices until light brown on both sides and egg is cooked.
  • After all bread slices have been cooked and removed from pan, add brown sugar to pan. Stir until melted and sticky.
  • Add water and stir.
  • Place French toast in caramel sauce. Turn to coat, then remove from pan. Serve.

Questions & Replies

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  1. Buzymomof3
    Thanks for a good breakfast. I think next time I'd put a bit of melted butter in with the brown sugar mixture, it needed some richness to balance the sweetness. Though I have to admit, I really liked the sweetness! Thanks Charmie! Made for ZWT8 trip to France.
  2. Baby Kato
    Thank you Charmie777 for sharing this lovely sweet treat. I really enjoyed the french toast prepared this way. The caramel sauce was very nice, sweet and sassy, quick and easy to make. Made for the Fearless Red Dragons - ZWT8 - France.
  3. GaylaV
    This is so yummy. I did kick it up a bit and used it as a dessert. A scoop of vanilla caramel ice cream melted over the hot gooey French Toast and it really was a show-stopper dessert. It reminded me a bit of bread pudding but much quicker. I will use this recipe again. Thanks for sharing your recipe.
  4. Chef Mommie
    This was great! Not too much different from the way my mom taught me to make it. I just never had done the brown sugar thing. I love it!!! Thanks Charmie!!! Made for ZWT# by a Floozie - Remembering Amy!
  5. Zyngei



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