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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!"
  • Total Time
    Prep: 15 min. + chilling Bake: 20 min.
  • Makes
    2 servings

Ingredients

  • 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 vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Directions

  • 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 in the center comes out clean.
Nutrition Facts
1 each: 894 calories, 42g fat (23g saturated fat), 422mg cholesterol, 1213mg sodium, 109g carbohydrate (63g sugars, 2g fiber), 19g protein.

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Reviews

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Average Rating:
  • NancyHanks
    Mar 15, 2017

    Delicious and easy! I didn't have 1 inch thick bread or cream so I used a double layer of sandwich bread and 2% milk. I baked it a couple of hours after making it. I flipped the pan over so as to leave as little of the yummy caramel in the pan as possible. My 2 teenage kids liked it, too..

  • hamhock32
    Sep 25, 2014

    It tastes like dessert for breakfast. Really good!

  • justmbeth
    Aug 24, 2014

    Very good. Will do again.

  • jane_foley
    Sep 2, 2013

    This is a great recipe to incorporate into breakfast rotation. Easy to make the night before so can concentrate in the morning on coffee, fruit, breakfast meat to go with it. I thought 2 servings was quite liberal until I saw how fast two people scarfed it down. Pan cleaned up very easily. Only thing I would do different is turn it upside down on the plate (didn't read about that until after breakfast).

  • JennMooney
    Sep 2, 2013

    No comment left

  • Caramelizedonions39
    Sep 1, 2013

    I absolutely loved this recipe, and I wouldn't change anything about it, the flavor was there and it was nice and moist. I even used homemade white bread which just made it even better

  • germanycook
    Dec 30, 2012

    What an incredible treat to have for breakfast on the weekend. Basically, this was SO DELICIOUS that I cannot wait to make it again. Flipping the bread over into the sauce after baking was a great idea!

  • samfromoz
    Dec 24, 2012

    No comment left

  • AHoliday
    Oct 24, 2012

    No comment left

  • mapete8
    Sep 23, 2012

    I have made this a couple of times. The first time I followed the recipe exactly and the second time I thought I would cut back on some of the liquid, the vote was, follow the recipe exactly, it was too dry without all the liquid.