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Nutrition Facts
Serving Size 1 (355g) Recipe makes 3 servings
Calories 1046
Calories from Fat 388		(37%)
Amount Per Serving		%DV
	Total Fat 43.1g	66%
	Saturated Fat 24.0g	119%
	Monounsaturated Fat 12.7g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 314mg		104%
Sodium 1128mg		47%
Potassium 555mg		15%
Total Carbohydrate 146.7g		48%
	Dietary Fiber 3.8g	15%
	Sugars 73.4g
Protein 19.7g		39%
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Oven Baked Caramel French Toast

Recipe #18678 | 45 min | 20 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Terri F.
Feb 2, 2002

So good it's almost sinful! You can sprinkle pecans over the topping before adding the bread if you like.

SERVES 3 -4 (change servings and units)

Ingredients

Topping

1 cup firmly packed brown sugar
1 tablespoon light corn syrup
6 tablespoons butter
1/3 cup heavy cream (whipping cream)

French Toast

3 eggs
1 teaspoon vanilla
1/2 cup milk
1 dash salt
6-8 slices French bread (sliced diagonally 1 inch thick)

Directions

1
Spray 13x9 baking dish with nonstick cooking spray.
2
In medium saucepan, combine topping ingredients and mix well.
3
Cook over medium heat, stirring constantly, until smooth.
4
DO NOT BOIL!
5
Spread topping in baking dish.
6
Beat eggs in a large shallow dish.
7
Add milk, vanilla, and salt, and blend well.
8
Dip each bread slice in egg mixture, making sure all egg mixture is absorbed.
9
Place bread over topping in baking dish.
10
Cover and refrigerate overnight.
11
To serve, heat oven to 400 F degrees.
12
Bake uncovered, 20 to 25 minutes, or until toast is golden brown and sauce is bubbly.
13
Let stand 2 minutes.
14
Invert baking dish onto large platter, scraping any extra topping onto toast.
15
Serve immediately.

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Course > Breakfast
Main Ingredient > Eggs/Dairy
Preparation > Time to Make > < 60 mins

Featured Reviews for This Recipe

From: Chef #577606

On Oct 20, 2007

Beyond Amazing!!!!

1 person found this review helpful

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From: ChefWendyMG

On Apr 19, 2007

Loved the flavor of this. The only problem was the caramel. Most of the caramel had gotten hard and extremely sticky, rip your teeth out sticky. It seems the caramel in the middle of the pan was perfect but all around the edges it was hard and stuck to the pan. My 9 yr old devoured it though. I might try again and maybe thin out the caramel a little more. I loved the idea of dipping the bread vs just pouring it on. I did not use up all the egg, maybe that was the problem with caramel but the bread had a perfect texture. It wasn't mushy like other overnight toasts. I did use pecans and they were wonderful. I am going to try again because the taste was wonderful.

3 people found this review helpful

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From: CountryLady

On Aug 25, 2002

When I baked this in a convection oven for 25 mins at 375, I found the top dry & the bottom too moist & runny. To correct this, I cut the bread slices in half, turned them over & broiled for 10 minutes. The result was perfect - and there were no leftovers.

5 people found this review helpful

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From: dayla

On Oct 19, 2002

This is wonderful. I made it for Mothers Day Brunch 2 years ago and my Dad has requested it ever since. It is one of my favorite recipes.

4 people found this review helpful

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Read all 10 reviews