Overnight Caramel French Toast

Overnight Caramel French Toast

(5 servings)    Printable Version
  • 1 cup packed brown sugar
  • 1/2 cup butter
  • 2 Tablespoons light corn syrup
  • 12 slices white or whole wheat bread
  • 1/4 cup sugar
  • 1 teaspoon cinnamon - divided
  • 6 large eggs - beaten
  • 1 and 1/2 cup milk
  • 1 teaspoon vanilla
I think my wife put it best when she said, "Holy Cow! This tastes just like a sticky bun." Only she was so excited, she didn't say "cow". It's not the prettiest baked French toast I've ever made, but it is one of the best tasting. It's very sweet and filling, so make sure to set aside a few hours later in the day to exercise. The only change I made to the recipe as submitted was to use a 12x8 baking dish (It worked fine). I used almost an entire loaf of French bread... everything but the butts. (Recipe submitted in 2002. It was tested and photographed in December 2013.)


Overnight Caramel French Toast


How To Make Overnight Caramel French Toast

Lightly grease up a 13x9x2" baking dish; set aside.

Bring brown sugar, butter and corn syrup to a boil. Remove from heat; pour into baking dish. Top with 6 slices bread; sprinkle with combined sugar and 1/2 teaspoon cinnamon. Top with remaining bread.

Beat eggs, milk, vanilla and remaining cinnamon; pour over bread. Cover and refrigerate overnight.

Remove dish from refrigerator; preheat oven to 350 degrees. Bake 30 to 35 minutes.

To serve: Carefully invert the baking dish onto a serving platter so the beautiful caramel is on the top.


Making Overnight Caramel French Toast



An overnight baked French toast that tastes a lot like decadent sticky buns.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Comments About This Recipe
What do you think of Overnight Caramel French Toast?
Overall Average Rating = 5 (out of 5)
Based on 8 votes.


From snape
Rating (out of 5):  

Best French toast ever! Everyone liked the bottom pieces best; they had the most caramel. The top pieces seem "healthier".

Comment submitted: 12/25/2013 (#17226)



From LuckyInKentucky
Rating (out of 5):  

This has become a family favorite for Christmas morning breakfast. It also quickly became a favorite at a work breakfast and I've had many requests for the recipe. We love the recipe but I have also added toasted chopped pecans on top for an added twist.

Comment submitted: 12/24/2013 (#17219)



From Cowman
Rating (out of 5):  

Everybody really loved it! Instead of using bread slices, I cut a loaf of French bread into 1-inch cubes. Worked great that way! This recipe makes my 10 lists for recipes to serve for brunch! Excellent!

Comment submitted: 12/9/2013 (#17200)



From clan USC mom
Rating (out of 5):  

This recipe is great and has become a Christmas morning favorite!

Comment submitted: 2/14/2009 (#7572)



From momma D
Rating (out of 5):  

I too use this for special brunch gatherings and all rave about it. I use thick sliced Italian or French bread, a few days old works well.

Comment submitted: 7/19/2008 (#5923)



Official Member: Team BreakfastFrom hmv92 (Team Breakfast Member)
Rating (out of 5):  

This recipe is awesome and I make it all the time. I have even frozen it for a later day.

Comment submitted: 12/1/2007 (#4092)



From Mellisa
Rating (out of 5):  

This recipe has become a brunch tradition!!

Comment submitted: 2/19/2007 (#1575)



From Always Hungry
Rating (out of 5):  

Had it at a Christmas breakfast, really good.

Comment submitted: 12/15/2006 (#958)





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