Sunday, June 29, 2014

Caramel Soaked French Toast


Friends of ours had a baby, and they invited us over for brunch to meet her. They had this waiting for us when we got there, and I honestly hadn't anything that good in a long time. The sugar combines with the syrup to create this hearty caramel, and because this is soaked overnight, there is flavor bursting in every bite. We made this for Easter and there were no leftovers. Thank you Kristin for sharing this recipe with me!

  • 1 1/2 c. packed brown sugar
  • 3/4 c. butter
  • 1/4 c. + 2 tbsp light corn syrup
  • 8-10 slices Texas toast
  • 4 eggs, beaten
  • 2 1/2 c. milk (or 1/2 & 1/2)
  • 1 tbsp. vanilla
  • 1/4 tsp. salt
  • 3 tbsp. sugar
  • 1 1/2 tsp. cinnamon
  • 1/4 c. butter, melted
  1. Combine brown sugar, butter, and corn syrup in medium pan. Cook 5 minutes, until bubbly. 

  2. Pour into greased 9x13 pan. 
  3. Cut bread in half and arrange bread over syrup
  4. Combine eggs, milk, vanilla, and salt. Pour over bread. 

  5. Cover and chill overnight.
  6. When ready to bake, set oven to 350 degrees
  7. Combine sugar and cinnamon and sprinkle over bread 
  8. Drizzle butter over bread  
  9. Bake for 45-50 minutes until bubbly and brown

Best part - this can be eaten for breakfast, or for dessert (just top with ice cream)



Beautiful baby S :)

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