|
|
|
|
| Category |
|
Breakfast - Brunch
|
| Sub
Category |
|
None
|
| Servings |
|
6
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
1 stick butter
|
| |
1 c. brown sugar
|
| |
2 T. corn syrup
|
| |
2 small or 1 large loaf of French bread
|
| |
2 c. milk
|
| |
6 eggs
|
| |
1 1/2 t. vanilla
|
| |
1/8 t. salt
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Melt butter in 9x13 inch pan. Mix in brown sugar
and corn syrup with a fork.
|
|
|
|
Cut bread into 1 inch slices and place on top of
butter mixture in pan.
|
|
|
|
Beat milk, eggs, vanilla, and salt until blended.
Pour over bread. Refrigerate over night.
|
|
|
|
Bake at 350 degrees for 40-60 minutes, until custard
is set and bread is golden brown.
To serve, invert pan onto a cookie sheet so
caramel is on top.
|
|
|
|
Originally Submitted
1/8/2011
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Caramel French Toast recipe to your own private DesktopCookbook.
|
