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!
BEWARE!! BAD RECIPE!! I've made caramel French toast many times with a different recipe and it turns out fantastic. My daughter decided to try this recipe, and it FAILED MISERABLY!! The egg to milk ratio is completely WRONG! Use 1 1/2 cups milk and 6 egges, skip the flour and the recipe will be a success.
This was delicious! I used a loaf of French bread cut to about 1 inch thickness. As suggested by previous reviewers I inverted it onto a jelly roll pan. It was so good that my family asked me to make it again for our big Christmas brunch.
I used leftover Challah I had that was pretty stale. That must be the secret to not letting it get soggy -- make sure you have thick, stale bread. My challah was cut about 1/2" thick. I was sceptical because there were only 2 eggs in this, but it was perfect. I just put as much bread as I could fit into the pan and it puffed up a lot in one section while baking, but it was delicious and not soggy at all. I actually cut the brown sugar back to 3/4 cup because I thought that might be too much. It was great.
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.
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 absolutely love this recipe. I make it for Christmas morning every year and will be making in for the day after Thanksgiving since I will have a house full of guests. Its easy to prepare and so unbelievably good. I slice the bread on the diagonal to cram more piece in my baking dish.
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.