The name, Caramel Soaked French Toast says it all. This make-ahead wonder is crusty french bread soaked in sweet creamy caramel and then baked in a decadent custard sauce.
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!
It’s also a perfect for a make-ahead breakfast for anytime you have house guests you want to spoil or for Mother’s Day. 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!
Looking for more breakfast or brunch ideas and recipes, check out my easy 32 Mother’s Day Breakfast and Brunch Recipes!
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.
Serve this yummy dish with delicious make-ahead Sausage Bread and Old-Fashioned Southern Ambrosia for a special breakfast or brunch to remember!
Yum, just looking at this picture makes me want some!
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| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Passive Time | 8 hours |
| Servings | servings |
- 1 1/2 cups brown sugar firmly packed
- 3/4 cup unsalted butter
- 1/4 cup (plus 2 Tbsp) light corn syrup
- 1 loaf French bread cut into 1 1/2 inch slices
- 4 extra large eggs
- 2 1/2 cups milk
- 1 Tbsp vanilla extract
- 1/4 tsp salt
- 3 Tbsp granulated sugar
- 1 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter melted
Ingredients
|
- Stir together brown sugar, butter, and light corn syrup in a medium saucepan over medium heat. Cook for about 5 minutes or until the mixture bubbles, stirring constantly.
- Pour mixture into a 9x13 baking dish that has been sprayed with non-stick cooking spray.
- Arrange bread slices over caramel.
- Whisk together eggs, milk, vanilla extract and salt until everything is mixed well. Slowly pour over the bread slices. Gently press the bread to make sure that it absorbs as much of the mixture as possible.
- Cover tightly with plastic wrap and store in the refrigerator for 8 hours or overnight.
- Preheat your oven to 350 degrees.
- Mix together granulated sugar and cinnamon. Sprinkle evenly over the bread and drizzle evenly with melted butter.
- Bake at 350 degrees for 45-50 minutes, or until golden brown, puffed, and bubbly.
- Let stand 10 minutes and serve.
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