I used a hearty "texas toast" bread and my casserole ended up a soggy mess. I made the caramel sauce with maple syrup and it turned out delicious. This dish was so disappointing because it looked beautiful and it smelled great but the texture was disgusting. If I make it again, I'll use a stale baguette to avoid the mush factor. As written, I find the recipe confusing. It says to use french bread, which makes me think baguette, but then it says Pepperidge Farms, which makes me think squishy white sandwich bread.
Overnight Caramel French Toast
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.
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- Calories: 314
- Calories from fat: 21%
- Fat: 7.2g
- Saturated fat: 3.2g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 0.6g
- Protein: 6.2g
- Carbohydrate: 57.4g
- Fiber: 1.1g
- Cholesterol: 57mg
- Iron: 1.6mg
- Sodium: 360mg
- Calcium: 128mg
- 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
- 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.
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