Monday, November 21, 2011

Baked Caramel French Toast

I love easy morning breakfasts that are warm and delicious. This breakfast casserole recipe includes preparing the dish the night before using a loaf of French bread and baking it in the morning.  Easy! I've eaten many variations similar to this but most use eggs as a main ingredient whereas the focus of this dish is bread and caramel. Delicious!

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Baked Caramel French Toast

1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
8 eggs
2 cups milk
1 1/2 cups half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 Tablespoons light corn syrup

Butter a 9x13 inch baking dish; arrange the slices of bread in the dish. In a large bowl beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.

The next morning, preheat the oven to 350 degrees. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.

Bake in preheated oven, uncovered, for 40 minutes. Serve warm.

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