The name, Caramel Soaked French Toast says it all. It’s a layer of creamy caramel that the French bread soaks in overnight while also soaking up a wonderful custard sauce.
It’s day 20, of my 24 day Christmas recipe blogging marathon. This luscious, easy recipe has been a tradition and my “go-to” make-ahead dish for Christmas mornings for many years. Since you make it the night before, Christmas morning you can just sit back and enjoy the compliments, at this most special time of year with those you love. It’s also a perfect make-ahead breakfast for anytime you have house guests you want to spoil. When it bakes, it puffs up, and your home is filled with fabulous cinnamon and caramel smells. I can promise that you and your family will love, love, love this decadent dish!
To begin, gather your ingredients which include: brown sugar, butter, light corn syrup, French bread, eggs, milk, vanilla extract, salt, granulated sugar, and cinnamon. You will also need a 9 x 13 baking dish.
To make the caramel sauce, stir together brown sugar, butter, and light corn syrup in a medium saucepan over medium heat. Stir constantly, until the mixture is bubbly, or about 5 minutes.
Pour mixture into your baking dish which you have sprayed with non-stick cooking spray.
Slice your bread into approximately 1 1/2 inch wide pieces.
Place on top of the caramel layer.
Whisk together eggs, milk, vanilla extract and salt. Pour over your bread slices slowly, making sure you cover them all. Cover tightly with plastic wrap and refrigerate overnight or at least 8 hours.
Preheat your oven to 350 degrees.
Stir together granulated sugar and cinnamon. Sprinkle evenly over your bread slices. Melt the butter and drizzle over the bread, making sure to cover evenly.
Bake at 350 degrees for 45 to 50 minutes, or until your dish is puffed, golden brown and bubbly. Let stand 10 minutes and serve.
Yum, just looking at this picture makes me want some!
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