Tuesday, November 8, 2016

Baked Caramel French Toast

This is amazing!  My friend Stacie at preschool is a great cook.  I don't think she has brought one thing to preschool that I haven't loved.

She often makes this Baked Caramel French Toast for a large crowd.  She will use a thinner Italian loaf and she stands the slices up so she can get a lot in a pan.  That works great for a crowd.  She also mentioned that she has topped it with cooked bacon crumbles or cooked sausage crumbles - before baking.  Yum!

I used French bread so I had pretty big slices.  I love pecans so I made one pan with pecans and one pan without... so I doubled the recipe... making two pans of sauce too.

My girls favorite part was that the bread was crunchy on one side and then nice caramel was on the other side.

One other side note... one of my pans was on a darker metal an one was a lighter colored metal.  I definitely liked the texture of the caramel from the recipe in the lighter colored pan - not quite as chewy!  I should probably have used a glass pan like the recipe suggested!

Baked Caramel French Toast


1 cup firmly packed brown sugar
6 Tbsp butter
1/3 cup whipping cream
1 Tbsp light corn syrup
1 cup chopped pecans (optional)
sprinkling of sea salt on top (optional)

French Toast

3 eggs
1/2  cup milk
1 tsp vanilla
1/4 tsp salt
8 (1/4 inch thick) diagonal slices French bread

Spray a 9 x 13 glass baking dish with nonstick cooking spray.  In a medium saucepan, combine all Topping ingredients, mixing well.  Cook over medium heat until smooth, stirring constantly - do not boil.  Spread topping in sprayed baking dish.  (if adding chopped nuts, sprinkle chopped nuts on top of poured topping and... then I sprinkled some sea salt over the nuts)

Beat eggs in a shallow bowl.  Add milk, vanilla and salt - beating well.  Dip each bread slice in egg mixture - making sure to absorb all egg mixture.  Place bread slices over Topping in sprayed baking dish.  Cover and refrigerate 8 hours or overnight.

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

Printable Version

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