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Kittencal's Overnight Layered Caramel French Toast

5.0(28)

This makes the most ultimate weekend brunch, I have even made it for dinner my family, I prepare it early in morning and bake in the evening, I just use the whole loaf of French bread for this --- plan ahead this needs to stay in the fridge overnight... you will love this!

by Kittencalrecipezazz·published 2004-06-09

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Breakfast

Servings

6 serving(s)

Total time

24h 45m

prep 24h

Calories / serving

815 kcal

Ingredients (8)

serves

2 tablespoons corn syrupcorn-syrup
1/2 cup butter (no substitutions)butter
1 cup brown sugar, packedbrown-sugar
12 slices French bread (preferably 1-2 day old bread)
1/4 teaspoon saltsalt
6 large eggsegg
1 1/2 cups half-and-half cream or 1 1/2 cups milkmilk
1 teaspoon vanilla or 1 teaspoon maple extractvanilla

Instructions (12 steps)

01Butter a 13 x 9-inch baking pan.
02In a small saucepan combine the corn syrup, butter and brown sugar; simmer stirring until syrupy.
03Pour the mixture over the bottom of a buttered baking pan.
04Lay 6 slices of bread over the brown sugar mixture.
05In a bowl whisk together the eggs with half and half cream or milk, vanilla and salt.

06Pour half of the egg mixture over the bread slices in the pan.

07Then layer the remaining 6 slices on top.

08Pour the remaining egg/milk mixture over the top (make sure that all the bread is covered with the mixture).

09Cover the pan with plastic wrap and refrigerate overnight.

10The next day remove from the fridge.

11Set the oven to 350 degrees F.

12Bake uncovered for 45 minutes.

Nutrition (per serving)

Calories: 815 kcal
Protein: 23 g
Fat: 29 g
Saturated fat: 16 g
Carbs: 116 g
Fiber: 3 g
Sugar: 41 g
Sodium: 995 mg
Cholesterol: 249 mg

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