Caramel French Toast Recipe -
Caramel French Toast Recipe
  • READY IN 2 hr

Caramel French Toast

Recipe by  

"This is a good excuse to eat dessert for breakfast!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    2 hrs


  1. Grease a 9x13-inch baking dish.
  2. Heat brown sugar, butter, and corn syrup in a saucepan over medium heat until thickened, about 5 minutes. Pour mixture into prepared baking dish and sprinkle with pecans. Arrange apple slices over pecans. Layer bread slices over apple in two layers.
  3. Whisk eggs, milk, vanilla extract, almond extract, and salt in a bowl; pour over bread and allow to set for 1 hour at room temperature or cover and refrigerate overnight.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Uncover and bake in preheated oven until fluffy and golden brown, 40 to 45 minutes.
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Reviews More Reviews

Jan 16, 2013

LOVED this recipe. We left off the pecans and doubled the apples, but everything else was exactly as written. PERFECT! Tasted like french toast and bread pudding combo. Brought it to a work brunch and ended up giving out the recipe to all. Will never make "overnight french toast" any other way. Thx!

Oct 07, 2012

We love this, after I made some changes : ) 1 cup brown sugar, 2 tablespoons butter,cinnamon, 1 tablespoon maple syrup, pinch of salt and about 1/3 cup of cream. I added sliced bananas & topped with toasted pecans. HEAVEN!

Aug 18, 2012

hmmmm how to review.I did have to sub almonds for the pecans other than that stayed true to the recipe. This would make an excellent bread pudding. That being said, it is WAY too sweet for french toast in our household. Thanks for sharing

Feb 23, 2014

This is a special treat every once in awhile. If you don't wait the hour the top gets crunchy which is a nice contrast to the rest. It's great either way.

Nov 11, 2013

Excellent. Made the night before (took 10 mins). My french bread was extra thick so I added 8 eggs, keeping the milk the same. Crushed pecans made this awesome. Next time I will double the sauce. Great recipe; thank you so much for sharing.

Aug 12, 2013

Delicious! I chopped my apples, but that was my only change. I think next time I may add some cinnamon to either the apples or the egg mixture, just to bring out all the flavors a little more. I will def be making this again~YUM! Thanks for sharing. :)

Jan 01, 2015

I followed the recipe a week ago to test it before serving it to friends. We liked it, but it needed a few small changes for New Years Day brunch. The first time round there wasn't enough wet ingredients for the top layer of bread, which ended up dry and crunchy. For my guests I added two additional eggs, sprinkled a little nutmeg between the layers of bread, and some on top too. Most importantly, I dipped the bread in the egg mixture before adding it to the casserole dish, to be sure the top layer was not dried out. It came out perfect - moist, tasty, and beautiful. Our guests raved about the food, and everyone went for seconds - the most sincere food compliment I know.

Dec 28, 2014

Was so afraid this would be eggy or mushy but that wasn't the case finally found a recipe that turned out delish I will definitely make it again


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  • Calories
  • 344 kcal
  • 17%
  • Carbohydrates
  • 43.8 g
  • 14%
  • Cholesterol
  • 154 mg
  • 51%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 394 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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