Friday, August 27, 2010

Oven-Baked Caramel French Toast


On Thursdays, us ladies get together for Thursday Morning Coffee. Our I should say all day coffee. LOL We stay until time to pick up kids. It is a wonderful day of fellowship, yummy food and deepening of friendships. It's a time we can laugh, get advice, lean on each other and just have a good time. I love my Thursdays and couldn't imagine my week without it. I am very grateful to our most gracious host and one of my best friends, Wendy. She truly makes us feel like our home is her home. We do occasionally hold it at another house but usually it's at Wendy's.

Today I made this recipe. It was really good! I will definitely make it again and I hope you all enjoy it! I found it on AllRecipes. I did cut back on the nutmeg, cinnamon (because I used cinnamon swirl bread), eggs and milk. I don't like soggy things and this was just right for me.

Oven-Baked Caramel French Toast
(As I made it)

1 cup brown sugar
1/2 cup butter
2 tbsp light corn syrup
1 cup chopped pecans, divided
16 oz loaf of cinnamon swirl bread
5 eggs
1 cup of milk
1 tsp vanilla extract
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1/4 tsp salt

Caramel Sauce:
1/2 cup brown sugar
1/4 cup butter
1 tbsp light corn syrup

Cube bread and reserve in a bowl.

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 half of the bread cubes on top of the sauce, sprinkle with the remaining pecans and cover with the remaining cubes of bread.

Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread cubes, 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.

I didn't use a blender to mix the egg/milk mixture. I have one of those shaker cups with a lid and pour spout and used that. I just shook it up real well. This was delicious though and I'll be making it again. Hope you enjoy!

3 comments:

THE OLD GEEZER said...

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God Bless You ~Ron

Anonymous said...

I get lots of loafs of cinnamon raisin bread from the neighbors.I am going to try this for the weekend.I bet the boys will love it!

Mrs. Paradis

Jena said...

This looks fantastic! I am going to have to try it. Come back to blogging, we miss you.