Oven-Baked Caramel French Toast Recipe

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Most Helpful Positive Review

Nov 18, 2003

I was really scared, based on the other reviews, that this would be WAY sweet and soggy. I subtracted an egg and used one cup of milk, and it turned out great! My roommate said it was the best french toast she's had! It was sweet, but I wouldn't say overly sweet...it was overly good though, I ate a lot :)

—THEDUCKIEST

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Most Helpful Critical Review

Jun 29, 2003

Way too sweet. It didn't need the top layer of bread, and just one layer of caramel sauce would have been plenty. I used French bread and didn't have a problem with the layers being moistened, but after pouring on the eggs and milk, I did have to spoon the mixture over the top layer of bread a few times to coat it.

—SGLUPPE

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174 Ratings

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Oct 02, 2005

Mmmm! This was full of caramely goodness! I used a loaf of fresh sourdough and skim milk. I put in a little less butter than it called for. I used walnuts instead of pecans. I didn't use the blender for the eggs, just a whisk. I almost didn't make the caramel sauce to spoon over it, but I'm glad I did. I spooned the leftover sauce onto the leftover french toast before putting it in the fridge. I love baked french toast dishes, and I will make this one again!

—What a Dish!

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Feb 09, 2003

This recipe would have been better had I reduced the amount of cinnamon and nutmeg to 1/2 tsp each. The amts required tasted off to me, esspecially with the combination of the caramel...and cinnamon is typically a favorite spice! I took other reviewer's advice by using only 1 layer of caramel (the bottom layer)b/c when you serve, you can flip it over so that the caramel is on top. Also, I only used 1 layer of bread, which was thick-cut french bread slices. Finally, I only used 3/4 of the egg/milk/spices mixture...as I poured overall, I suddenly had an image of a previous baked french toast failure (from this site) which resulted in way too soggy bread. Glad I did (but sorry to waste the remaining 1/4-1/3 amt of mix)b/c the toast turned out very good. Only a few spots were a little mushy but overall, most had cooked to the proper texture. Served with sausage and hashbrowns...what a meal! I would make this again, reducing the egg/milk a little (so not to waste) and the spices to 1/2 tsp. Thanks Stefanie!

—DREGINEK

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Jan 03, 2003

This was fabulous! I made it for Christmas morning and my family loved it! I made it again for a "breakfast for supper" meal on New Year's Eve with friends and the dish was emptied! Good and sweet!

—DAIRYFARMER88

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Oct 13, 2007

Love it!!! I have made this recipe often. I have teenagers and when their friends sleep over they love this scumptous breakfast. It is an easy low mess way to feed a group. I will share all my modifications with you.... I have made it in the morning without the overnight sit and baked it right away both ways turned out fine. I tear the bread into bits and have used all kinds of bread, from white to wheat to cinnamon and even hamburger buns when I was low on bread. I combine the carmel sauce and pour it all on the bottom for lots of goey sauce when dishing. I also reduce the milk to 1cup and use 8 eggs to prevent it from being soggy. I don't put in the nutmeg and choose to sprinkle the cinnamon directly onto of the bread. It has been perfect every time!!

—Michele Rae

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Jul 11, 2004

This french toast is easy AND awesome!!! I used a bakery type cinnamon bread. Everybody loved this dish!!! Thanks!

—CHRISMAR1

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Dec 30, 2002

There is no way that I would ever pour another layer of caramel sauce over the top - it was way too sweet to begin with! Overall, though, it was a pretty tasty dish, and my boyfriend even commented that it was "better than normal french toast." Give it a try.

—AIMEEWOZ

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Nutrition

Calories
615 kcal
31%

Carbohydrates
72.5 g
23%

Cholesterol
208 mg
69%

Fat
32.5 g
50%

Fiber
2.5 g
10%

Protein
12.2 g
24%

Sodium
527 mg
21%

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

Nutritional Information

Oven-Baked Caramel French Toast

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 615
Calories from Fat: 293

% Daily Value *
Total Fat 32.5g 50 %
Saturated Fat 13.8g 69 %
Cholesterol 208mg 69 %
Sodium 527mg 21 %
Potassium 287mg 8 %
Total Carbohydrates 72.5g 23 %
Dietary Fiber 2.5g 10 %
Protein 12.2g 24 %
Sugars 46.2g
Vitamin A 16 %
Vitamin C < 1 %
Calcium 18 %
Iron 28 %
Thiamin 33 %
Niacin 34 %
Vitamin B6 10 %
Magnesium 15 %
Folate 44 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.