Overnight Caramel French Toast

Overnight Caramel French Toast

In a small pot, melt together:

1/2 cup butter

1 cup brown sugar, packed

2 Tbsp corn syrup 

Bring to low boil. Boil 1 minute. Pour into 13”x9” baking dish. Set aside.

To a medium mixing bowl, add:

4 eggs

1 1/2 cups milk

1 tsp vanilla

Whisk together. Set aside.

To a large mixing bowl, add:

1 loaf bread, cut into cubes

Pour the egg mixture over the cubed bread, carefully tossing for even distribution. Spread the coated cubes over the caramel in the baking dish.

Stir together in a small bowl:

1/4 cup sugar

1 tsp cinnamon

Sprinkle over bread in baking dish. Cover.

Refrigerate overnight. Place in cold oven, set to 350F. Bake 20 minutes covered. Remove aluminum foil. Bake 20 minutes uncovered. Remove from oven and immediately invert over a sheet pan, scraping any remaining caramel. 

Note: caramel will be on the top. 

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Brendas tips:

• Serving Size: 4-6 servings

• There isn’t a great way to test done. Brenda generally observes that the caramel on the bottom is bubbling at the rate of a rolling boil. She prefers to use a glass baking dish for visibility and enhanced caramelization. 

• Brenda makes this whenever there’s an extra loaf of bread needing to be used. She’ll generally make it using this French bread.

• Great for Saturday brunch.