More Great Recipes: Breakfast

Oven Baked Caramel French Toast

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Member since 2007

Serves | Prep Time | Cook Time


1 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 cup pecans, chopped
12 medium slices French or Italian bread
6 eggs
1 1/2 cups milk
1 teaspoon vanilla
1 1/2 teaspoons ground cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup brown sugar
1/4 cup butter
1 tablespoon light corn syrup

In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly until thickened. Pour sauce into a 9 x 13" baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce. Sprinkle with the remaining pecans and cover with remaining 6 slices of bread. Combine eggs, milk, vanilla, nutmeg, cinnamon and salt. Pour egg mixture evenly over bread slices, cover the baking dish and refrigerate for 8 hours or overnight. The next morning, preheat oven to 350 degrees. Remove the french toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40-45 minutes, until lightly brown. Drizzle sauce over the toast right before serving. To make the sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring

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