Tuesday, January 19, 2016

Caramel French Toast Bake

If you've followed my blog much you know that I think my sister is an amazing cook and that half of my recipes are from her.  Quite a while ago she posted this recipe and I added it to my "to make" list.  It got pushed aside and lost in the mix and eventually forgotten about.  This past Thanksgiving she hosted our family feast and among all of the amazing food she made for us that week, this gem was definitely a highlight.  I've had French Toast Bakes before but this stuff is in a league of its own.  Nothing soggy or bland about it and I love that it can be prepped the night before.  The caramel sauce knocks it out of the park and the berries and whip cream add a touch of tart and light to the dish.  My whole family is in love and I've made it three times now since Thanksgiving.  Thanks Jamie for introducing us to yet another, family favorite!

1 loaf French bread
6-7 eggs
1 cup heavy cream
1 cup milk
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup

whipped cream
mixed berries, fresh or frozen

Cut bread into 1 inch squares and place in in 9X13 greased baking dish. In a large bowl, beat together eggs, cream, milk, vanilla and cinnamon. Pour over bread slices and gently stir until evenly distributed. Cover, and refrigerate overnight. The next morning, preheat oven to 350 degrees F. Cover with tinfoil and bake for 20 minutes. Meanwhile, in a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and bake uncovered for an additional 20-25 minutes. When it cools slightly, top each serving with whipped cream and mixed berries.

Source:  Whisked Away


Jamie Young said...

I love being able to swap recipes together, some of my favorite recipes come from you too! So glad this was a hit, that sure was one epic Thanksgiving!

Janessa Cazier said...

And I love the Thanksgiving memories that will forever be tied to this recipe!!!

Janessa Cazier said...
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