Breads - Caramel French Toast
by Sarah Nejdl
||Prepare the night before and serve up the best most mouth watering French toast you'll ever have! Serves a whole family or a few friends.
~from TEXAS Bed and Breakfast Cookbook by Candy Coleman
- 1-1/2 Cups firmly packed brown sugar
- 3/4 Cup butter or margarine
- 1/3 Cup corn syrup
- 3 Tbsp. water
- 4 Eggs, beaten
- 2-1/2 Cups milk
- 1 Tbsp. vanilla extract
- 1/4 Tsp. salt
- 10 (1-1/2 Thick) slices French bread (approx. one loaf)
- 3 Tbsp. sugar
- 1-1/2 Tsp. cinnamon
- 2 Tbsp. butter or margarine, melted
||Combine sugar, butter, corn syrup and water in a saucepan. Cook over medium heat, stirring constantly, for 5 minutes or until mixture is bubbly. Pour syrup evenly into lightly greased 13 x 9 x 2 inch baking dish. Let cool for 15 minutes or so.
Arrange bread slices over syrup. Combine eggs, milk, vanilla and salt; stir well. Gradually pour over bread slices. Cover and chill at least 8 hours.
When ready to bake, combine the sugar and cinnamon and sprinkle evenly over soaked bread. Drizzle with the remaining butter. Bake, uncovered, at 350 degrees for 45 - 50 minutes or until golden brown and bubbly. Serve immediately.
|Time to Make
||30 min. prep, 8 hrs. to set, 50 min. to bake|