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Caramel French Toast

 Caramel French Toast
"This delicious breakfast has been a favorite of mine for years," raves Sherri-Jo Capodiferro of Brightwaters, New York. "I like that I can assemble it the night before. I try to keep my mornings as simple as possible since I am a night owl and not a morning person!"
2 ServingsPrep: 15 min. + chilling Bake: 20 min.


  • 1/2 cup packed brown sugar
  • 1/4 cup butter, cubed
  • 1 tablespoon corn syrup
  • 3 slices white bakery bread (1 inch thick), halved
  • 3 eggs
  • 3/4 cup half-and-half cream
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt


  • In a small saucepan, bring the brown sugar, butter and corn syrup to
  • a boil over medium heat, stirring constantly. Remove from the heat.
  • Pour into an 8-in. square baking dish coated with cooking spray.
  • Arrange bread over caramel.
  • In a small bowl, whisk the eggs, cream, vanilla, cinnamon and salt;
  • pour over top. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake,
  • uncovered, at 350° for 20-25 minutes or until a knife inserted
  • near the center comes out clean. Yield: 2 servings.
Nutritional Facts: 1 serving equals 894 calories, 42 g fat (23 g saturated fat), 422 mg cholesterol, 1,213 mg sodium,

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Caramel French Toast (continued)

Nutritional Facts: 109 g carbohydrate, 2 g fiber, 19 g protein.