Annie’s overnight caramel french toast recipe
Annie’s Overnight Caramel French Toast recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 2 cups packed brown sugar
- 1 cup butter or margarine
- 4 Tablespoons light corn syrup
- 12 slices white or whole wheat bread (1-1/2 pound “bread machine” eggbread is good – cut into 1-inch thick slices)
- 12 eggs
- 3 cups milk
- 2 teaspoons vanilla
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
In a medium saucepan over medium heat, bring brown sugar, butter, and corn syrup to a boil, stirring constantly. Remove from heat. Pour into greased (or non-stick sprayed) 9 x 13-inch baking dish. Top with half of the bread slices. Combine eggs, milk, and vanilla; set aside. Stir together sugar and cinnamon and sprinkle mixture over bread slices. Place remaining bread slices on top. Pour egg-milk mixture over all, making sure all bread has absorbed milk/egg (you may want to lightly press down entire thing with spatula or gently turn saturated top bread slices over). Cover with foil and chill overnight. Bake, covered, at 350 degrees for 45 minutes, then uncovered for 30 to 40 minutes until the center looks set and no longer jiggles when shaken (sometimes I have to microwave it for a few minutes). Remove from oven, cool slightly, and cut into squares. Spoon caramel sauce from bottom of baking dish over the squares and serve.
Serves: 10 to 12
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