This ovenbaked caramel French toast is perfect served with quiche homemade home fries and fresh coffee I make the bread for this recipe using my bread machine
Prep Time
20 mins
Dificult
Medium
Servings
10 hrs
Ingredients
Instructions
Combine 1 cup brown sugar
1/2 cup butter and 2 tablespoons corn syrup in a small saucepan. Cook over medium heat
stirring constantly
until thickened.
Pour sauce into a 9x13-inch baking dish; sprinkle with 1/2 cup pecans. Place 6 bread slices on top; sprinkle with remaining pecans and cover with remaining 6 bread slices.
Combine eggs
milk
cinnamon
vanilla
nutmeg
and salt in a blender; blend until smooth. Pour egg mixture evenly over bread slices. Cover baking dish with plastic wrap; refrigerate 8 hours or overnight.
Remove French toast from refrigerator 30 minutes prior to baking. Preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until lightly brown
40 to 45 minutes.
Meanwhile
make the caramel sauce: Combine remaining 1/2 cup brown sugar
remaining 1/4 cup butter and remaining 1 tablespoon corn syrup; cook until thickened
stirring constantly.
Drizzle sauce over French toast right before serving.
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