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Overnight Caramel French Toast Recipe

Because this recipe can be prepared the night before, it's perfect to serve overnight guests. So it gives you extra time to visit over morning coffee.
TOTAL TIME: Prep: 15 min. + chilling Bake: 30 min. YIELD:6 servings


  • 1 cup packed brown sugar
  • 1/2 cup butter
  • 2 tablespoons light corn syrup
  • 12 slices bread
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon, divided
  • 6 large eggs
  • 1-1/2 cups whole milk
  • 1 teaspoon vanilla extract


  • 1. 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 a greased 13-in. x 9-in. baking dish. Top with six slices of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar; set aside.
  • 2. In a large bowl, whisk the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight.
  • 3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes. Yield: 6 servings.

Nutritional Facts

2 each: 571 calories, 24g fat (13g saturated fat), 262mg cholesterol, 539mg sodium, 78g carbohydrate (53g sugars, 1g fiber), 13g protein.

Reviews for Overnight Caramel French Toast

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flyfye User ID: 4608766 215895
Reviewed Dec. 25, 2014

"So yummy if you like custardy french toast! Would be wonderful with some chopped pecans sprinkled in the pan before adding the bread."

KimberlyHeilman User ID: 5699576 40224
Reviewed Jul. 3, 2014

"I use French bread n cook it a little longer so not mushy"

deannasnz User ID: 6542477 202032
Reviewed Feb. 6, 2014

"Delicious old favourite."

KuipoBakes User ID: 6368493 43066
Reviewed Jan. 2, 2013

"It had good flavor but an overall mushy texture. I'd probably use the spices and caramel sauce but put the bread on a griddle."

mapete8 User ID: 2815935 19861
Reviewed Sep. 23, 2012

"The first time I made this recipe, I followed the recipe, and used texas toast, everyone loved it, I made it again recently, and thought I would try some of the advice that was written by the reviews to reduce the eggs and milk, it made it too dry, will go back to using all the eggs and milk. Family likes this recipe and it is so easy"

candice.c User ID: 5767042 46855
Reviewed Apr. 8, 2012

"Regular French toast is as quick and less soggy. The Carmel base is good but makes the toast to wet on the bottom. It might help to put each piece of bread on a cookie sheet for cooking. I believe this could make it more dry."

germanycook User ID: 6411056 19584
Reviewed Jan. 3, 2012

"This was so good, and nice to prepare the night before and forget about it! I halved the recipe and used only one layer of bread, so used only 2 eggs and less milk."

ShiloP User ID: 5454487 20143
Reviewed May. 11, 2011

"My husband and I don't always get to enjoy breakfast in the morning so we thought we would try this one as a breakfast for dinner and get it ready in the morning and let it sit till we got home. We loved it! I used potato bread and it turned out great! It wasn't too sweet but we did think that next time we might include hashbrowns or another side to balance the sweet flavor. Very simple to prepare and definitely something different to put on our weekly dinner menus."

alisa86 User ID: 5694747 46851
Reviewed Jan. 1, 2011

"This was a great twist on the old recipe. Very easy to make and everyone gets a hot piece of french toast at the same time, rather than having to pass them out 1 or 2 at a time. Also it makes or less mess at one time. I would definitely make this again!"

hlthornton User ID: 2879951 39489
Reviewed Sep. 27, 2010

"I made this for my Pastor and his family for brunch and they loved it! I used the thick texas toast and it was perfect. I baked it for abour 40 min. My pastor asked me for the recipe at church the next day. I love that I could make it the night before which gave us more time to visit."

mmalmkar User ID: 301803 13942
Reviewed Dec. 31, 2009

"I have made this recipe many times, but I always use whole wheat bread and it comes out perfect for us. I have shared this recipe with coworkers and they also love it."

Jody Keiper User ID: 4256375 202031
Reviewed Jul. 4, 2009

"I used French bread, and less milk, but my bottom pieces were to soggy and my top pieces were to crisp. The caramel layer was very good, but if I made it again I would try to layer all pieces on the bottom."

cherrylady User ID: 1073547 44413
Reviewed Apr. 11, 2009

"This recipe was too wet for our taste. I baked it for 45 minutes and I would describe it as soggy. If I try it again, I'll use less eggs and milk. The caramel layer on the bottom was very tasty."

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