Instructions:

Caramel French Toast

Source: Katie - Member posted 04-01-2001 09:04 PM - Recipe by: Bon Appetit Magazine, from Dawn/San Diego, Gail's Recipe Swap

Katie, I now know why your family loves this recipe. My family (including the Chinese wife who normally does not like western breakfasts) loved it too!! I liked the added touch of the extra vanilla and corn syrup (I used the dark type)--yummy!!!

This time around, I didn't make any changes. I was originally going to add some fruit on top like you did, but didn't have any around. Thanks for posting one of the best French toast recipes I've ever had. Regards, Cookin' Dad

Serving size: 6

1 loaf French bread
1 stick butter
1 cup brown sugar
3 tablespoons Karo Syrup
6 eggs
1 1/2 cups milk
1 tablespoon vanilla extract
Cinnamon
Fresh fruit

Melt butter and brown sugar and Karo syrup over medium heat stirring. Bring to boil and then pour into 9 x13-inch casserole pan. Slice bread into 1 inch widths and lay over caramel mixture. Mix eggs and milk and vanilla and pour over bread. Sprinkle top with cinnamon and cover with plastic wrap. Refrigerate overnight.

Uncover and bake in 350 degree F oven 45 minutes. Serve with fresh fruit and syrup (optional).

NOTES: Tried this with a layer of drained sliced, canned nectarines over the caramel...Oh, my. Next time will try Granny Smith apples.