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Overnight Caramel French Toast
SUBMITTED BY:
Denise Goedeken
PHOTO BY:
pomplemousse
"Because this recipe can be prepared the night before, it's perfect to serve overnight guests. So it gives you extra time to visit over morning coffee."
RECIPE RATING:
Read Reviews
(31)
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PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 cup packed brown sugar
1/2 cup butter
2 tablespoons light corn syrup
12 slices bread
1/4 cup sugar
1 teaspoon ground cinnamon, divided
6 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
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DIRECTIONS
In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Top with six slices of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar; set aside.
In a large bowl, beat the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 30-35 minutes.
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REVIEWS
Reviewed on dec. 24, 2007 by
CookingMom64
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CookingMom64
dec. 24, 2007
Excellent! I made this with thin cut cinnamon bread (Pepperidge Farm), and I inverted it on a serving plate for presentation and distribtion of the carmel, my husband gave it rave reviews, too!
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20 users found this review helpful
Excellent! I made this with thin cut cinnamon bread (Pepperidge Farm), and I inverted it on a...
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Reviewed on dec. 23, 2007 by
Jennifer C.
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Jennifer C.
dec. 23, 2007
Make sure to compare this recipe to "Oven-Baked Caramel French Toast" - it is a much better option & less sugar. The directions are also much more clear.
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13 users found this review helpful
Make sure to compare this recipe to "Oven-Baked Caramel French Toast" - it is a much better...
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Reviewed on jan. 1, 2007 by Hammie's Mom
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Hammie's Mom
jan. 1, 2007
Great recipe -- I made this for breakfast Christmas morning, and it was delicious. The cinnamon sugar adds just the right touch to the fluffy baked french toast and caramel syrup. My son loved it, and I plan to make it as part of a brunch for a family reunion. Because it is quite sweet, I paired it with fried slices of turkey ham for contrast. Next time around, I would add a fresh fruit salad as well.
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13 users found this review helpful
Great recipe -- I made this for breakfast Christmas morning, and it was delicious. The...
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Reviewed on jul. 14, 2007 by ImaMes
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ImaMes
jul. 14, 2007
I used Texas toast instead of regular bread and it was not soggy at all. It was delicious!
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10 users found this review helpful
I used Texas toast instead of regular bread and it was not soggy at all. It was delicious!
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Reviewed on oct. 21, 2008 by
Melissa
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Melissa
oct. 21, 2008
I'm so happy that this dish was recommended over another one I was considering. This was an amazingly delicious addition to my daughter's birthday brunch. This is not healthy but any means but it is awesome! Everyone at the party said after the first bite, "This is great! Where can I get the recipe?" I think this will definately be a repeated breakfast dish in our house now. Will probably turn up in the oven this Christmas!
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8 users found this review helpful
I'm so happy that this dish was recommended over another one I was considering. This was an...
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Reviewed on jul. 13, 2008 by
pomplemousse
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pomplemousse
jul. 13, 2008
This is very good, thank you. I did modify a few things bc I really don't like soggy french toast at all. And I'm not a big sweets person. I used thickly sliced beer bread that I made. Since beer bread is generally dry, I figured it would keep the bread from being too soggy. I did the caramel bottom but topped the layers with cinammon only and omitted the sugar. I halved the recipe itself but halved the egg mixture again. I don't think halving the egg mixture was necessary, although if I make it again I will eliminate the top layer of bread, and in that case halve the egg mixture. It turned out a bit dry on the top layer, actually, bc of my modifications, so I don't think there is too much egg. I'm just not a fan of having two layers of bread. It turned out somewhat sweet but not too sweet for me, and I like the caramel layer a lot. Thanks!
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5 users found this review helpful
This is very good, thank you. I did modify a few things bc I really don't like soggy french...
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Reviewed on dec. 24, 2008 by
DRCMILLER
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DRCMILLER
dec. 24, 2008
I really liked this recipe, but I added another layer of bread and two more eggs to make it thicker. I also add 1/4t of nutmeg with the cinnamon/sugar mix. You do need to cook it longer but it taste great. We serve this dish once a month for a breakfast at work and people love it.
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3 users found this review helpful
I really liked this recipe, but I added another layer of bread and two more eggs to make it...
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Reviewed on sep. 28, 2007 by Janice
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Janice
sep. 28, 2007
This was a hit at our house--took it to our ladies church breakfast and they loved it also! I liked the idea of making it the night before. Excellent!
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2 users found this review helpful
This was a hit at our house--took it to our ladies church breakfast and they loved it also! I...
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Reviewed on feb. 19, 2007 by MariaCP
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MariaCP
feb. 19, 2007
My family liked it, but it was a little on the soggy side and a little too sweet.
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1 user found this review helpful
My family liked it, but it was a little on the soggy side and a little too sweet.
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Reviewed on jun. 3, 2009 by
MalElaine
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MalElaine
jun. 3, 2009
Very tasty! I like to serve this with the bottom flipped up on top, because the bottom with all of the caramel looks so yummy! This heats up well in the microwave also.
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0 users found this review helpful
Very tasty! I like to serve this with the bottom flipped up on top, because the bottom with...
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