Oven-Baked Caramel French Toast Recipe - Allrecipes.com
Oven-Baked Caramel French Toast Recipe
  • READY IN 10 hr

Oven-Baked Caramel French Toast

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    9 hrs
  • COOK

    40 mins

    10 hrs


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

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 :)

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.

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!

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!

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!!

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!

Jul 11, 2004

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

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.


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  • Calories
  • 615 kcal
  • 31%
  • Carbohydrates
  • 72.5 g
  • 23%
  • Cholesterol
  • 189 mg
  • 63%
  • 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.

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