10 servings (serving size: 1 piece)

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.

How to Make It

Step 1

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.

Step 2

Arrange bread slices in a single layer over syrup in dish.

Step 3

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.

Step 4

Preheat oven to 350°.

Step 5

Combine 2 tablespoons granulated sugar and cinnamon. Sprinkle evenly over bread.

Step 6

Bake at 350° for 50 minutes or until golden. Let stand for 5 minutes before serving.

Ratings & Reviews

KimMcB's Review

March 26, 2011
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!

Great for holiday company

October 28, 2017
My sister made this for our last Cooking Light group. It was a huge hit. I will be using this for company during the holidays.

sharons2's Review

January 03, 2009
easy to make. does not need any syrup - very sweet.

Kerily's Review

May 09, 2009
Recipe was easy to follow and make. We sprinkled brown sugar on top (instead of sugar and cinnamon). I also gave it 5 minutes under the broiler at the end to brown the top. Yummy!

MollySimon's Review

January 01, 2009
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.

TravelMo's Review

December 25, 2011
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.

momsje3's Review

December 31, 2009
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!

hlazarette's Review

February 19, 2009
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.

JenniferYoung's Review

January 21, 2011
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.

cdarlington's Review

August 02, 2010
I made this a few weeks back, and it is a great brunch dish. I recommend using a firmer bread for this because I don’t 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.