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Oven-Baked Caramel French Toast

SUBMITTED BY: HappyHousewife PHOTO BY: What a Dish!

"This is perfect served with quiche, homemade home fries and fresh coffee! I make the bread for this recipe using my bread machine!"

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Read Reviews (64)

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PREP TIME	9 Hrs
COOK TIME	40 Min
READY IN	10 Hrs

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 cup chopped pecans, divided
12 slices French or Italian-style bread
6 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
Caramel Sauce
1/2 cup brown sugar
1/4 cup butter
1 tablespoon light corn syrup

DIRECTIONS

In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.

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REVIEWS

Reviewed on Oct. 2, 2005 by What a Dish!

Mmmm! This was full of caramely goodness! I used a loaf of fresh sourdough and skim milk. I... MORE

Reviewed on Feb. 9, 2003 by DREGINEK

This recipe would have been better had I reduced the amount of cinnamon and nutmeg to 1/2 tsp... MORE

Reviewed on Jul. 11, 2004 by CHRISMAR1

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

Reviewed on Jun. 29, 2003 by SGLUPPE

Way too sweet. It didn't need the top layer of bread, and just one layer of caramel sauce... MORE

Reviewed on Dec. 30, 2002 by PPK

Very sweet, but good. We didn't use the carmel sauce, but next time we make we'll use the... MORE

Reviewed on Dec. 30, 2002 by AIMEEWOZ

There is no way that I would ever pour another layer of caramel sauce over the top - it was... MORE

Reviewed on Nov. 18, 2003 by THEDUCKIEST

I was really scared, based on the other reviews, that this would be WAY sweet and soggy. I... MORE

Reviewed on May 13, 2003 by KDARJ

My children did not like this recipe as it was too mushy, husband eats anything. This recipe... MORE

Reviewed on Jan. 3, 2003 by DAIRYFARMER88

This was fabulous! I made it for Christmas morning and my family loved it! I made it again for... MORE

Reviewed on Jan. 2, 2003 by JAIMELESFROGS

very sweet but FANTASTIC MORE

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