Breakfasts at our house is usually pretty simple. Oatmeal or cereal with some fruit and a glass of milk (coffee for me, of course). This makes preparations and cooking easier for me in the early morning hours, especially when we have a full and busy day ahead of us. On Fridays, though, I try to change it up.
Last Friday, I made a family favorite: Caramel French Toast!
This is super easy to make. You prep everything the night before, and when you wake up the next morning, you can stick it in the oven first thing. Just make sure your eyes are open wide enough so that you set the oven temperature correctly.
Wanna give it a try? (The full recipe is at the end of this post.)
Step 1: Combine butter, brown sugar, and corn syrup in a small saucepan. Cook over medium heat, stirring constantly, until thickened.
Step 2: Pour the mixture into a 9×13 dish. Spread it out so that it covers the bottom of the dish.
Step 3: Cut around 12 slices of bread into cubes. This is great for using up stale bread. I’ve even used hotdog and hamburger buns. Place the bread cubes on the caramel syrup.
Step 4: In a large mixing bowl, beat eggs, milk, salt, and vanilla. Pour over the bread. Cover with plastic wrap and refrigerate 8 hours to overnight.
Step 5: Set the oven to 350°F. Place the dish in the oven uncovered and bake for 40-45 minutes or until light browned.
Step 6: Slice into squares and enjoy!
1 cup packed brown sugar
2 tbsp corn syrup
12 slices bread
6 eggs, beaten
1 1/2 cup milk
1/4 tsp salt
1 tsp vanilla
Cut bread into cubes and place on top of the syrup.
In a large mixing bowl, beat eggs, milk, salt, and vanilla. Pour over the bread.
Cover with plastic wrap and refrigerate 8 hours to overnight.
Bake uncovered at 350°F for 40-45 minutes or until lightly browned.