Tuesday, August 24, 2010

Overnight Caramel French Toast

I made this a couple weeks ago and it was delicious!
I prepped it all the night before and refrigerated it until the next night. What a great dish to take to our Sunday School class for the next "1st Sunday breakfast." I'll pop it in the oven the morning of and cut it into smaller pieces to serve more people.

Overnight Caramel French Toast

1 cup packed brown sugar
1/2 cup butter
2 Tbsp light corn syrup
12 slices white or whole wheat bread (I used whole wheat, could also use your own homemade)
1/4 cup sugar
1 tsp ground cinnamon, divided
6 eggs, beaten
1-1/2 cups milk
1 tsp 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.
2. Pour into a greased 13-in x 9-in. baking dish. Top with six slices of bread. Combine sugar and 1/2 tsp cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar, set aside.
3. In a large bowl, add the beaten eggs, milk, vanilla and remaining 1/2 tsp cinnamon. Pour over the bread. Cover and refrigerate for 8 hours or overnight (I refrigerated mine for about 20 hours and it was fine).
4. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 30-35 minutes (I baked mine about 30 minutes and that wasn't long enough, definitely needed 35+ minutes in my oven because the middle was a little mushy).

Yield: 6 servings


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