Baked Caramel French Toast

Go ahead and sleep in! Assembled the night before, this special breakfast entrée goes from oven to table in 20 minutes.

Baked Caramel French Toast

BettyCrockerRecipe by BettyCrocker

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20 minutes

8 hours 45 minutes

4 servings (2 slices each)

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Nutrition Info

  • 1 Serving
  • 660
  • 30g
    (Saturated Fat 15g, Trans Fat 1 1/2g)
  • 230mg
  • 680mg
  • 87g
    (Dietary Fiber 1g, Sugars 58g)
  • 11g
  • Percent Daily Value*
  • 25%
  • 0%
  • 15%
  • 20%
  • Exchanges
  • 5
  • 1/2
  • 4
  • 2
  • Carbohydrate Choices
  • 6

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Tip

    This recipe is the perfect make-ahead brunch dish. Make it a day ahead, cover it and refrigerate it until baking time.

Ingredients

  • Topping
  • 1  cup packed brown sugar
  • 6  tablespoons butter or margarine
  • 1/3  cup whipping (heavy) cream
  • 1  tablespoon light corn syrup
  • French Toast
  • 3  eggs
  • 1/2  cup milk
  • 1  teaspoon vanilla
  • 1/4  teaspoon salt
  • 8  (3/4-inch-thick) diagonal cut slices French bread

Directions

  1. 1Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix topping ingredients. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish.
  2. 2In shallow bowl, beat eggs with fork. Beat in milk, vanilla and salt. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish. Cover; refrigerate at least 8 hours or overnight.
  3. 3When ready to bake, heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Remove from oven; let stand 3 minutes.
  4. 4Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto toast. Serve immediately.

Categories: Course, Breakfast, Pancakes & Waffles

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