MI Coop Kitchen

Oven-baked Caramel French Toast

Recipe by
Midwest Energy Cooperative  
1-1/4 hours
Prep: 30 minutes | Cook: 40-45 minutes | Servings: 8 servings

Ingredients

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

CARAMEL SAUCE:

  • 1/2 cup brown sugar
  • 1/4 cup butter
  • 1 tablespoon light corn syrup

Directions

  1. In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly till thickened.
  2. Pour sauce into 9×13″ baking dish (sprayed with non-stick spray)  and sprinkle with 1/2 c. pecans.
  3.  Place 6 slices of bread on top of the sauce, sprinkle with remaining pecans and cover with remaining 6 slices of bread.
  4. Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Blend to combine. Pour egg mixture evenly over bread slices.
  5. Cover baking dish and refrigerate 8 hours or overnight.
  6. The next morning, preheat oven to 350 F. Remove French toast from refrigerator 30 minutes before baking.  Bake in preheated oven for 40-45 minutes, until lightly browned.
  7. In a small saucepan, combine Caramel Sauce ingredients: 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly. Drizzle over French toast right before serving.
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