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Caramel Soaked French Toast
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(8 servings)
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- 1 and 1/2 cups firmly packed brown sugar
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3/4 cup butter
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1/4 cup light corn syrup
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10 (1 and 3/4 inch thick) slices of French bread
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4 eggs beaten together
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2 and 1/2 cups half & half
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1 Tablespoon vanilla
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1/4 teaspoon salt
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3 Tablespoons sugar
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1 and 1/2 teaspoon cinnamon
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1/4 cup melted butter
Each piece of tender French toast bakes in a dreamy wading pool of gooey caramel. The bread is tender and custard-like. The top is buttery and golden brown. I served my portions with dollops of maple-infused homemade whipped cream. I like this recipe a lot. However, there's a similar recipe on this site that I like just a tiny bit better. If you want your caramel to be thick, gooey and candy-like, make the recipe on this page. If you'd rather it be more like a thick, sticky syrup, check out the recipe for Overnight Caramel French Toast. (The recipe on this page was submitted in 2007. It was tested and photographed in July 2014.)
![Caramel Soaked French Toast Caramel Soaked French Toast](images/2127_caramel_soaked_french_toast.jpg)
How To Make Caramel Soaked French Toast
For syrup: Combine 1st 3 ingredients in a medium saucepan and cook over medium heat, stirring for 5 minutes.... or until bubbly.
Pour syrup evenly into a 13 inch by 9 inch cake pan that has been lightly buttered.
Arrange bread slices over syrup.
Combine: eggs, milk, vanilla and salt, Stir. Pour over bread slices.
Cover and chill overnight or for at least 8 hours.
Combine: 3 Tablespoons sugar and cinnamon and sprinkle over bread. Drizzle melted butter on top.
Bake uncovered at 350 degrees for 45 to 50 minutes until golden and bubbly and serve immediately.
![Caramel Soaked French Toast Caramel Soaked French Toast](images/2127_caramel_french_toast.jpg)
![Serving of Caramel Soaked French Toast Serving of Caramel Soaked French Toast](images/2127_french_toast_whipped_cream.jpg)
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The best you ever had. It can be prepped before you hit the sack, then in the AM, just bake it.
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Mr Breakfast would like to thank overmedium for this recipe.
Recipe number 2127. Submitted 8/28/2007.
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