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Creme Caramel French Toast

This is so good that we don't limit ourselves to just having it for breakfast.

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • In saucepan combine corn syrup, brown sugar, and butter.
  • Melt until smooth and bubbly.
  • Spread on 11 x 17-inch glass baking dish.
  • Overlap bread like dominoes on the syrup.
  • In large bowl combine eggs, milk, cream, sugar, vanilla and salt.
  • Pour over bread.
  • Refrigerate overnight.
  • Bake at 350 degrees, covered, for 50 to 55 minutes, uncovering last 10 minutes.
  • The toast should be puffy and golden.
  • Cut into 8 or 10 pieces and invert to serve.
  • Top each piece with two Tablespoons sour cream and accompany with fresh berries or a cranberry or raspberry sauce.
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RECIPE MADE WITH LOVE BY

@Mirj2338
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@Mirj2338
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"This is so good that we don't limit ourselves to just having it for breakfast."
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  1. Rachel 1608
    Made this for breakfast today at work, and it was really well received. We didn't put anything on top of it, just ate it as is. It is so easy, and tastes so yummy. This is a definite keeper! Thanks again Mirj!
    Reply
  2. pfirsch
    We didn't use sour cream, but we made a berry compote to eat with it. Very lecker!
    Reply
  3. BogeysMom
    I doubled this recipe and sent it to my USMC husband's shop for breakfast. It got awesome reviews. Apparently, one SSgt. in particular devoured about 1/3 of the giant pan before others could get any. Thanks for posting.
    Reply
  4. CountryLady
    Absolutely delicious!!! I had regular raisin bread so I sprinkled cinnamon over everything before baking at 325F in a convection oven. I cut the recipe in half - since I was only cooking for 2 - and was amazed at how it puffed up. It didn't need sour cream or sauce of any kind & we're going to eat the leftovers for dessert tonight....thanx Mirj!!
    Reply
  5. Mirj2338
    This is so good that we don't limit ourselves to just having it for breakfast.
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