Overnight Caramel French Toast

Overnight Caramel French Toast Recipe
Jan Smith
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.

Yield:

10 servings (serving size: 1 piece)

Recipe from

Cooking Light

Nutritional Information

Calories 314
Caloriesfromfat 21 %
Fat 7.2 g
Satfat 3.2 g
Monofat 2.8 g
Polyfat 0.6 g
Protein 6.2 g
Carbohydrate 57.4 g
Fiber 1.1 g
Cholesterol 57 mg
Iron 1.6 mg
Sodium 360 mg
Calcium 128 mg

Ingredients

1 cup packed light brown sugar
1/2 cup light-colored corn syrup
1/4 cup butter
Cooking spray
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

Preparation

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.

Note:

Vanessa Johnson,

Cooking Light

December 2005
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