Baked Caramel Soaked French Toast

Baked French Toast Casserole

Photo by Food Network

A big, indulgent breakfast is very, VERY rare around our house.  Which is why I looooved this past Christmas with my in-laws.  We did breakfast together at my brother and sister-in-laws house on Christmas morning and it is a breakfast I shall never forget.  Bagels, toast, doughnuts, waffles, pancakes…what are those??  No, no, no people.  I’m talking BREAKFAST.  Ham, hashbrown casserole, thick-cut maple bacon, fluffy scrambled eggs and a yummy fruit salad.  Oh and…..Baked Caramel Soaked French Toast Casserole.  Holy crap.

My sister-in-law Rachel, of Foodie Rachel, did the majority of the baking and cooking and man, she totally outdid herself, especially with this French toast casserole.  My intention was to have a small piece of the sweet, syrupy baked goodness but once I had a taste, I was mentally restraining myself from eating whatever was left in the pan.  It was TO. DIE. FOR.  Unfortunately, I didn’t get a picture of her French toast casserole that morning but just envision thick slices of French bread, drenched in a sticky, gooey caramel syrup sauce.  (The picture above is the best I could come up with but definitely does NOT do the casserole justice.)

Are you drooling yet?  Yeah, it’s good.  Try it this weekend or maybe make if for a special New Year’s Day breakfast!  Fabulous way to start the new year.

Enjoy!

Baked Caramel Soaked French Toast
 

Ingredients
  • 1½ c. Brown Sugar
  • ¾ c. Butter
  • ¼ c. plus 2T. Corn Syrup
  • 1 lb. Loaf French Bread, cut into 10 slices, about 1¾ inches thick
  • 4 Large Eggs, lightly beaten
  • 2½ c. Half and Half
  • 1 T. Pure Vanilla Extract
  • ¼ t. Salt
  • 3 T. Sugar
  • 1½ t. Cinnamon
  • ¼ c. Butter, melted

Instructions
  1. Cook the brown sugar, butter and corn syrup in a small saucepan over medium heat, stirring constantly until bubbly, about 5 minutes. Pour into a 9×13 baking pan.
  2. Arrange bread over syrup.
  3. In a medium bowl, whisk together eggs, half and half, vanilla and salt. Pour over bread layers, cover with plastic wrap and refrigerate overnight or at least eight hours.
  4. Remove casserole from refrigerator 30 minutes prior to baking. Preheat oven to 350 degrees.
  5. Combine cinnamon and sugar and sprinkle over casserole. Drizzle with butter.
  6. Bake for 45 minutes. Serve immediately.

Notes
Serves 8.