Caramel Soaked French Toast

Caramel Soaked French Toast

(8 servings)    Printable Version
  • 1 and 1/2 cups firmly packed brown sugar
  • 3/4 cup butter
  • 1/4 cup light corn syrup
  • 10 (1 and 3/4 inch thick) slices of French bread
  • 4 eggs beaten together
  • 2 and 1/2 cups half & half
  • 1 Tablespoon vanilla
  • 1/4 teaspoon salt
  • 3 Tablespoons sugar
  • 1 and 1/2 teaspoon cinnamon
  • 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

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

Serving of Caramel Soaked French Toast

The best you ever had. It can be prepped before you hit the sack, then in the AM, just bake it.

Mr Breakfast would like to thank overmedium for this recipe.

Comments About This Recipe
What do you think of Caramel Soaked French Toast?
Overall Average Rating = 4 (out of 5)
Based on 3 votes.

From susie
Rating (out of 5):  

This was so good. We all LOVED it. I made it the night before and then, sprinkled the sugar mixture right before I baked it.

Comment submitted: 11/27/2010 (#11626)

From Cooper

This looks so good and delicious.

Comment submitted: 9/30/2010 (#11313)

From Chef Marc

Recommendation: Heat should be 325 and it should be covered midway through cooking or else top will burn. Cook about an hour.

Comment submitted: 2/15/2010 (#9717)

From T. Watt
Rating (out of 5):  

Meh. I don't know if I used the wrong kind of French bread? or wrong something. Because after 50+ minutes, the tops were burning, while the inside was still soggy from the batter. I know I didn't even cut the bread that thick, maybe 1 1/2 to 1 3/4 in. meh. didn't work for me.

Comment submitted: 5/11/2008 (#5248)

Rating (out of 5):  

This was sooooo easy. and I actually made two pans, side by side, so I could feed 20 people.. they LOVED it.

Comment submitted: 9/21/2007 (#3607)

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