{Flash back Friday} Baked Caramel French Toast

I decided it would be fun to start a new series. A blast from the past, oldie but goodie, second time’s a charm, so nice I’ll post twice, never to be missed–Flash Back Friday. It goes without saying that I love every recipe I post on here, otherwise I wouldn’t share them, but there are some dishes that I just can’t get enough of. So many of my absolute favorites get lost in the blogsphere and I feel that it is my duty to mankind to bring those back just in case you missed it the first time. The first one up is this Baked Cinnamon French Toast. I added a few new photos while making it, but we had guests over for brunch and it got devoured before I could take a picture of it hot out of the oven (and to be honest, I felt a little silly making everyone sit and wait while I had an intimate photo shoot with the food), so I guess I’ll just haaaaaave to make it again so I can get a good picture of it piping hot with the caramel topping bubbling up to form the most delicious topping…. Anyways, hope you find the time to try this one out, it is definitely not one to be missed!

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Butter a 9×13 inch baking dish. Cut bread into 1 inch squares and place in 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 (175 degrees C). Cover with tinfoil and bake for 20 minutes. Then this is where the real fun comes in…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. I mean, just look at that gooey caramel sauce….

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I think I could stop right here and eat it like a bread pudding, but trust me, when that caramel gets baked into the bread it is pure heaven. Like really. There’s a good chance you’ll think you’ve died and gone to heaven.

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{Original post}

I’ve attempted many baked french toast recipes over the years. The idea of a little prep the night before then just waking up and popping a dish in the oven for a delicious breakfast just sounds dreamy. But it usually turns out soggy, dry, bland and basically just lacks the wow factor. But on a scale of “even-if-we-had-a-dog-it-wouldn’t-eat-it”, to “this-will-be-our-new-Christmas-morning-tradition”, this one definitely could be the one to upstage the cinnamon rolls next Christmas.

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
topping:
1 pint heavy cream
1/4 cup powdered sugar
fresh berries

Butter a 9×13 inch baking dish. Cut bread into 1 inch squares and place in 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 (175 degrees C). 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. While it cools, whip cream together with an electric beater until light and fluffy, adding powdered sugar towards the end. Top each serving with whipped cream and fresh berries.

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3 thoughts on “{Flash back Friday} Baked Caramel French Toast

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