Skip to main content

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!


I added myself to follow your blog. You are more than welcome to visit mine and become a follower if you want to.

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.

Popular posts from this blog

A Civil War Recipe..... Oatmeal Pie

Princess came home with an assignment to to a Civil War project. There were several options but she and I always gravitate to the ones that involve cooking. So we chose to make a recipe from the Civil War time to share with her class. Can I just say how grateful I am for the internet when it comes to these school projects? We looked online and found many different recipes. I wanted one that used ingredients I already had on hand and hopefully one that would be a bit tasty.

I finally found a forum where people were sharing Civil War recipes and someone had shared one for Oatmeal Pie from Charleston, South Carolina. Apparently, during the Civil War, pecans were in short supply. So oatmeal was subbed for pecans to make a sort of mock pecan pie.

This recipe is very tasty and really easy. It does remind me of a pecan pie, but at the same time a little reminiscent of an apple crisp because of the oatmeal and the cinnamon. Very delicious! I'm hoping her class really enjoys it. She said t…

Lemon Chicken Artichoke Soup

There is a take and bake place in town that has the most amazing lemon chicken artichoke soup. I decided to try to make a copy of it at home. This soup isn’t exactly like the one at the local shop here, but it’s close. This recipe is so good and highly addictive! I encourage you to try it as soon as you can!

Lemon Chicken Artichoke Soup

½ stick of butter
1 tbsp oilive oil
5 cloves of garlic, minced
2 yellow onions, diced
2 12oz jars of quartered artichoke hearts in water (drained, rinsed and diced)
2-3 lemons
2-3 cups of cooked chicken breasts, diced
1 tsp of dried oregano
8 cups of reduced sodium chicken broth
2 cups of half & half
Salt and pepper to taste

In a 5-6 qt. stockpot over medium heat, melt butter and add the olive oil. Sauté the onions until translucent, add the garlic and then cook for a minute more. Add the artichoke hearts and salt and pepper if desired and cook for 3-5 minutes. Next, add your chicken stock. Allow this to come to a boil,…

Salt-Free Ranch Dressing Mix

I don't know about you but I really enjoy ranch dressing. The stuff in the bottle is okay, but if you look at the ingredients it contains some not so good stuff like MSG and added sugar. It also has a lot of added sodium. I'm trying to watch my sodium so I decided to make a salt-free ranch mix, then I can control the salt whenever I make the dressing or add it to a recipe. It's super easy to make your own ranch mix. If you make a batch of this up, you can have it already on hand to make ranch dressing or add it into other recipes. Let's get started!

Salt-free Ranch Dressing Mix

4 Tbsp of dried parsley
4 tsp of dried dill
4 tsp of onion powder
4 tsp of minced dried onion
2 tsp of garlic powder
1 tsp of ground black pepper

Combine the spices in a bowl and from here you can process them for a bit in a mini food processor to mix well and make some of the parsley smaller or you can use a coffee grinder as a spice grinder. Then place in a container and …