This decadent French toast with caramel gets lightened but without losing the rich flavor everyone loves. And more good news: It can be made the night before and popped in the oven the next morning.
1 cup packed light brown sugar
1/2 cup light-colored corn syrup
1/4 cup butter
10 (1-ounce) slices French bread (soft bread such as Pepperidge Farm)
2 1/2 cups 1% low-fat milk
1 tablespoon all-purpose flour
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 large eggs
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
How to Make It
Combine first 3 ingredients in a small saucepan. Cook over medium heat 5 minutes or until mixture is bubbly, stirring constantly. Pour mixture evenly into a 13 x 9-inch baking dish coated with cooking spray.
Arrange bread slices in a single layer over syrup in dish.
Combine milk and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over bread slices. Cover and refrigerate for 8 hours or overnight.
Preheat oven to 350°.
Combine 2 tablespoons granulated sugar and cinnamon. Sprinkle evenly over bread.
Bake at 350° for 50 minutes or until golden. Let stand for 5 minutes before serving.
I made this for a brunch and got outstanding reviews. I used two french baguettes, cutting each piece about one to one and a half inch thickness. This was perfect and I did not have any issues with it being soggy. I took the advice of another review and flipped it out onto a jellyroll pan after it was done and put it under the broiler for a few minutes to caramelize the topping. Wonderful taste and it needs no syrup. I will definitely be making this again!
I have made this recipe for guests on New Year's Day four years in a row. It is always the hit of the brunch. I cut the baguette width-wise into bite sized pieces so guests can take just a small amount, casserole style. And I use a bigger baking pan, which I guess helps spread out the syrup and the egg mixture. Easy preparation and always successful.
A huge disappointment. I don't see how you can fit 10 slices of bread in a single layer in a 9x13 pan. I could only fit 6 slices of bread in a single layer. It was a disaster and very soggy. Unfortunately, it ruined Christmas breakfast. I tried to watch the video but it wasn't working. I will never try this again.
I've made this recipe several times, always to rave reviews. Make it every year at our cub scout winter camp too! Definitely use a heavier weight bread - once made it with a generic white bread at camp and it turned out a bit soggy. Love this recipe - easy and very yummy!
This dish is very heavy and yet doesn't taste as much of caramel as I would like. It's important to use thick slices of bread (at least one inch). I tried using challah and it worked well. Overall, not stunning. I liked the caramel sauce, however, and may make regular French toast to drizzle with the sauce.
This turned out fantastic! I used thick-sliced French bread, and I thought the bread/liquid ratio was perfect. Next time I will try cutting the caramel part in half. I love sweet, but it was little too sweet for me. It really is a terrific dish. Perfect for brunch.
I made this a few weeks back, and it is a great brunch dish. I recommend using a firmer bread for this because I donât like it to be too soggy. Also, I would recommend cutting the sugar because it is very sweet. I figured that out after I made it, although my guests loved it.
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