Caramelized French Toast Recipe - Allrecipes.com
Caramelized French Toast Recipe
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Caramelized French Toast
See how to make crave-worthy French toast with a sweet caramel sauce. See more
  • READY IN 30 mins

Caramelized French Toast

Recipe by  

"My family loves it when I make this variation of French toast that my grandma once made for me. It's a GREAT substitute for sticky cinnamon rolls and a lot less hassle ... ENJOY!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Melt two tablespoons of butter in a frying pan or skillet over medium high heat.
  2. Beat together eggs, milk and salt. Dip bread one at a time into egg mixture and fry until light brown and egg is cooked.
  3. After 4 slices of bread have been cooked, melt remaining 2 tablespoons butter. Cook remaining bread slices until light brown on both sides and egg is cooked.
  4. After all bread slices have been cooked and removed from pan, add brown sugar to pan. Stir until melted and sticky. Add water and stir. Place French toast in caramel sauce. Turn to coat, then remove from pan. Serve.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 30, 2006

I boiled the water before adding it to the brown sugar and this was FANTASTIC!!! I halved the recipe because of the mixed reviews but there was nothing wrong with this recipe at all. I didn't find it any sweeter than french toast with syrup. I added 1/4 tsp of vanilla to the carmel sauce after it cooked and 1/2 tsp cinnamon to the egg mixture. Other than that, I didn't change anything and I ended up eating all four pieces myself ( I even ate one cold and it was GREAT!!!) If your brown sugar turns hard, if you add boiling water it will eventually disolve into a delicious carmel sauce. Be patient and keep stirring...it's worth it!

 
Most Helpful Critical Review
Dec 26, 2006

I didn't read the reviews on this one before I made it, I just thought wow, that's not a bad idea and went to throw it together. I suggest you read the reviews first. I've never actually made caramel before, so I just followd the directions exactly... After I was done making the bread I put the brown sugar in the pan, over a medium heat. It took quite a while to start melting, and before it reached the consistency I was waiting for it began to smell like it was burning. When it was nearly all melted, I added the water (which was room temperature). The sugar instantly hardenend (makes sense). Obviously, there was no way to dip anything in this rock hard sheet of sugar that was floating in water, so I waited and stirred. Pretty quickly, it began boiling and the sugar was slowly melting back into the water. By now it definitely smelled funny. I thought, maybe that's the way it's supposed to smell (remember, I've never made caramel before). I continued cooking it until the sugar was basically all melted/combined with the water. Then I dipped a piece of french toast in it and tasted it; It tasted funny, too. In the end, we had french toast the old fashioned way last night, with syrup. I think I should have read the reviews first, but regardless, seems like a lot of extra work for something that (aside from the burned taste) was not that great a substitute for good old-fashioned syrup.

 
May 08, 2005

[color=blue]An Excellent recipe[/color]:-DMy husband made it for me on mothers day and I was very impressed. Very sweet, would go great with ice cream for dessert!!!

 
Jun 17, 2012

I found the best way to make the carmel sauce was after cooking all the french toast,add another tbsp of butter to pan then add the brown sugar stirring constantly. When it starts to melt ( in about a minute over medium heat, no higher) SLOWLY add the boiling water to the pan a little bit at a time. You can even try to add small amt of extra butter to thicken it a little. i ended up not using all of the water and just added what I needed to get it to the consistency I wanted. When all of the sugar is melted, you can gently boil it for another minute. The key is to keep the flame no higher than medium and stir constantly.

 
Jan 22, 2005

it was edible but nothing to write home about. the caramel sauce is very tricky and can burn in an instant. plus it is a sticky mess to clean off your pan. i will not make again..sorry

 
Apr 30, 2005

Absolutely awesome!! My son LOVES this French toast. We just think it is great!!

 
Jul 28, 2005

Good but messy! Be sure you make this in a non-stick pan!

 
Feb 05, 2005

This was really good and very easy to clean up. It only took a couple minutes to make (and eat) I halfed the recipe. I found no problem with making the caramel, unlike others that reviewed it. It's a keeper.

 

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Nutrition

  • Calories
  • 248 kcal
  • 12%
  • Carbohydrates
  • 31.4 g
  • 10%
  • Cholesterol
  • 175 mg
  • 58%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 312 mg
  • 12%

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

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