Baked Caramel French Toast

 Print

Prep time: 20 minutes (ready in 8 hours 45 minutes)

Topping:

1 cup firmly packed brown sugar

6 tablespoons margarine or butter

1/3 cup whipping cream

1 tablespoon light corn syrup

French Toast:

3 eggs

½ cup milk

1 teaspoon vanilla

1/4 teaspoon salt

8 (3/4-inch-thick) diagonal slices French bread
Spray 13 x 9 inch (3 quart) glass baking dish with nonstick cooking spray. In medium saucepan, combine all topping ingredients; mix well. Cook over medium heat until smooth, stirring constantly. DO NOT BOIL. Spread topping in sprayed baking dish.

Beat eggs in shallow bowl. Add milk, vanilla and salt; beat well. Dip each bread slice in egg mixture, make sure all egg mixture is absorbed. Place bread slices over topping in sprayed baking dish. Cover; refrigerate 8 hours or overnight.

To serve, heat oven to 400 degrees. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Let stand 3 minutes. Invert onto large serving platter, scraping any extra caramel topping from baking dish onto toast. Serve immediately. Makes 4 servings.

 Print