Tuesday, November 24, 2009

recipe for caramel french toast

ok ok ok....here it is...

*this needs to be chilled 8 hrs or so
(or over night) BEFORE baking

1 c brown sugar
1 c butter (divided)
1/4 light corn syrup
10 thick french toast 4 eggs (beaten)
2 c half n half
1 T vanilla
1/4 t salt
3 T sugar
1 t cinnamon

combine brown sugar, 3/4 c butter n corn syrup in a med saucepan....cook over med heat, stirring constantly for 5 minutes or until bubbly...pour into a lightly greased 13x9 baking pan...arrange bread in pan and set aside...combine eggs, 1/2 n 1/2, vanilla n salt...gradually pour egg mixture over bread...cover n chill @ least 7-8 hours (over night is good)...combine sugar n cinnamon n sprinkle over bread...melt remaining butter n drizzle over bread....bake uncovered @ 350 for 45-50 min until golden n bubbly...serve immediately....makes 10 servings.

**last time i made it i didn't have time to chill it and the caramel sauce was too runny so dont skip that step :)

1 comment:

  1. did you use store bread or make it. i have never made french bread but am willing to try