Oven-Baked Caramel French Toast Recipe

PrintEmail

Login or register to leave a comment.

Login or register to save to recipe box.

Average: Select ratingPoorOkayGoodGreatAwesome

No votes yet

Absolutely delicious just the way it is, but for a variation, place a layer of Granny Smith apple slices between the sandwiched bread. -- Graycote Inn, Bar Harbor, Maine

Yield: Serves 6 to 9.

• 1 cup firmly packed brown sugar
• 1/2 cup butter
• 2 tablespoons light corn syrup
• 1 cup finely chopped pecans
• 12 to 18 slices Italian or French bread
• 6 eggs
• 1-1/2 cups milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1-1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• Graycote Inn Caramel Sauce (recipe follows)

Combine the brown sugar, butter, and corn syrup in a small saucepan and cook over medium heat until thickened, stirring constantly. Pour into a 13x9-inch baking dish and sprinkle half the pecans over the syrup. Place 6 to 9 slices of bread on top of the syrup mixture and sprinkle the remaining pecans on top of the bread. Top with the remaining 6 to 9 slices of bread.

Combine the eggs, milk, vanilla, nutmeg, cinnamon, and salt in a blender. Pour evenly over the bread slices, cover the baking dish, and chill for 8 hours.

Bake uncovered in a preheated 350 degree oven until lightly browned, for 40 to 45 minutes. Drizzle sauce over toast before serving.

Graycote Inn Caramel Sauce

• 1/2 cup firmly packed brown sugar
• 1/4 cup butter
• 1 tablespoon light corn syrup

In a small saucepan, combine the brown sugar, butter, and corn syrup and cook until thickened, stirring constantly.