Caramel French Toast – Overnight

Caramel French Toast - Overnight
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from the kitchen of Sandi Snow

Sandi says her family ‘waits’ for this for Christmas Brunch!
  • CourseBrunches & Bread
Caramel French Toast - Overnight
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Sandi Snow

Sandi says her family ‘waits’ for this for Christmas Brunch!
  • CourseBrunches & Bread
Ingredients
  • 1 cup brown sugar, packed
  • 1⁄2 cup real butter
  • 2 Tblsp. corn syrup
  • 12 slices sandwich bread
  • 6 large eggs, beaten
  • 11⁄2 cups whole milk
  • 1 tsp. vanilla extract
  • ¼ tsp. salt
Instructions
  1. ♦ In a small saucepan, combine sugar, butter and the corn syrup.
    ♦ Stir and simmer over medium heat, until blended and starting to thicken.
    ♦ Pour the mixture over the bottom of prepared dish.
  2. ♦ Lay 6 slices of bread over the caramel mixture, top with remaining 6 slices.
  3. ♦ In a bowl whisk together the eggs, milk, extract and salt.
    ♦ Pour egg mixture evenly over the bread slices.
  4. ♦ Cover the pan with plastic wrap and refrigerate overnight.
    ♦ The next day remove from the fridge, bake uncovered at 350 degrees for 40-45 minutes, until top is beginning to brown and caramel is bubbling around the edges.
  5. ♦ Serve immediately, while caramel is warm and gooey, flipping each piece as you serve it caramel side up. Top with fresh banana slices, chopped pecans or walnuts if desired.
Terri's Notes

~ Easily makes ½ a batch, or I made a 1/3 of the recipe for just 2 servings.
~ Substitute half & half for milk, maple extract for vanilla or use French bread.

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