Overnight Caramel French Toast

This recipe come from the Taste of Home Cookbook. More specifically, it comes from the kitchen of Denise Goedeken of Platte Center, Nebraska. Denise’s recipe, unlike our current football team, rocks. Go Husker(Chef)s!

1 C packed brown sugar
1/2 C butter
2 T light corn syrup
12 slices white or whole wheat bread
1/4 C sugar
1 t ground cinnamon, divided
6 eggs
1-1/2 C milk
1 t vanilla extract

1) In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from heat.

2) Pour into a greased 9×13″ pan. Top with six slices of bread. Combine sugar and 1/2 t cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon sugar; set aside.

3) In a large bowl, beat the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight.

4) Remove from frig 30 minutes before baking. Bake, uncovered, at 350 for 30-35 minutes.


One Response

  1. seriously AMAZING.

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