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Oven-Baked Caramel French Toast

Reviewed: Nov. 27, 2011
I have made this several times, trying different things == and at worst, it's a hit. I make it for a big group (dish to pass) and found it's easier to serve if I cut the bread into bite sized pieces before putting it in the egg mixture overnight. I usually make a double batch of egg-bread mixture but use the same amount of caramel sauce on the bottom and top. I also usually cook it until it's done, which is closer to an hour. OH! And as I don't usuallly have corn syrup on hand, I use store bought immitation maple syrup - which is mostly corn syrup anyway. Adds a hint of maple.
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Oven-Baked Caramel French Toast

Reviewed: Nov. 27, 2011
I have made this several times, trying different things == and at worst, it's a hit. I make it for a big group (dish to pass) and found it's easier to serve if I cut the bread into bite sized pieces before putting it in the egg mixture overnight. I usually make a double batch of egg-bread mixture but use the same amount of caramel sauce on the bottom and top. I also usually cook it until it's done, which is closer to an hour. OH! And as I don't usuallly have corn syrup on hand, I use store bought immitation maple syrup - which is mostly corn syrup anyway. Adds a hint of maple.
Was this review helpful? [ YES ]
5 users found this review helpful

 
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