Irresistible Caramel French Toast
Friends! Are you ready to elevate your breakfast game? This all started when my son had a life-changing encounter with this divine Caramel French Toast at my sister’s house and was totally smitten. But, when I attempted to recreate the magic, lets just say, it fell a bit flat.
Perfecting the art of Caramel French toast wasn’t an overnight success for me. In fact, it took a few trials to get it just right. The first attempt left me with a pan drowning in caramel and bread so thin it turned into a soggy mess when I poured over the egg mixture. Lesson learned: balance is key.
Undeterred, I gave it another shot, this time with thicker bread. However, the caramel hardened into a tooth-breaking consistency, and the bread suffered. It was time for a new approach.
On the third attempt, I struck gold. Opting for medium-sliced bread, I brushed the egg mixture instead of pouring it, ensuring just the right amount of moisture. And the caramel? A light layer on the bottom, perfectly textured. Sometimes, third time really is the charm!
So now, get ready to impress and become a breakfast hero.
And… although I love making French toast the good old fashioned way, this recipe is great for serving crowds and prepping ahead. Whether you’re hosting brunch for a group or simply want to streamline your mornings, this recipe has got you covered. And here’s a little secret: I’ve even tried freezing the Caramel French toast before baking, and it turned out just as delicious!
So let’s get started!
Ingredients you will need for Caramel French Toast:
- 2 Loaves French Bread
- Brown Sugar
- Butter
- Light Corn Syrup
- Eggs
- Milk
- Vanilla
- Salt
- Cinnamon Sugar
A TIP FROM EXPERIENCE: Make sure to gather all of your ingredients and equipment beforehand so you aren’t scrambling trying to find what you need.
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Irresistible Caramel French Toast
Description
Be sure to watch the how to video included to perrrr-fect this breakfast delight! Make sure to read the note section for tidbits and helps.
Ingredients
2 Loaves French Bread
For the caramel
319 grams brown sugar (1 1/2 cups)
6 oz Butter (3/4 cup)
198 grams light corn syrup (1/2 cup + 2 Tbsp)
Egg mixture
2 Eggs
170 grams milk (3/4 cup)
1/2 tsp Vanilla
1/4 tsp salt
Top right before baking
2 oz (1/4 cup) melted butter
Cinnamon Sugar
Instructions
Let’s start by slicing the bread. Begin by trimming off the edges, then proceed to slice the loaf into approximately 1 1/4-inch pieces. To ensure consistency, you can measure one slice and use it as a guide for the rest. Once sliced, set the bread aside.
PREPARE EGG MIXTURE
Next, prepare the egg mixture. Crack the eggs into a container and add the milk, vanilla, and salt. Whisk the ingredients together until the egg yolks are fully incorporated, creating a smooth liquid mixture. Set this aside for later use.
FOR THE CARAMEL
Now, let’s prepare the caramel. Melt the butter in a saucepan, ensuring it melts evenly by stirring occasionally.
Once melted, add the corn syrup and brown sugar.
Heat the mixture over medium heat, stirring constantly to dissolve the brown sugar. Be vigilant to prevent burning, as this can ruin the caramel. As the mixture heats, bubbles will form around the edges, indicating it’s nearly done. Once the center starts to boil, remove the mixture from the heat.
Watch the caramel mixture closely. The mixture will start to bubble up around the edges and then as the mixture gets hotter, it will start to boil in the middle. Turn heat off on the stove when the caramel boils in the middle of the pan. Remove from heat.
ASSEMBLE
Prepare your pans (you will need two or three 1/2 size disposable aluminum pans or 9×13 pans) by spraying with non stick cooking spray.
Pour 7 oz caramel mixture into each pan. Carefully spread the caramel out to the corners of the pan.
Layer the sliced bread on top of the caramel, arranging it tightly without compressing it too much. This ensures a professional appearance and even cooking.
Using a brush, generously coat the bread with the egg mixture, ensuring each slice is fully covered. Any leftover egg mixture can be discarded or used as desired.
Cover the pans with foil and refrigerate overnight.
BAKE
When ready to bake, preheat the oven to 300° and melt the butter. Brush the melted butter over the bread slices and sprinkle with cinnamon sugar to taste.
Bake in the preheated oven for approximately 20-25 minutes, or until the bread develops a crisp top and golden color. Check the middle bread pieces for doneness, as it may take longer to bake than the edges.
Once baked, remove from the oven and serve warm, optionally topped with fruit and whipped cream.
Notes
Helps & Tidbits
My favorite type of French bread to use is from either the Walmart or Sam’s Club bakery.
You can bake this on a sheet pan as well. Line the sheet pan with foil and spray with non stick cooking spray. If using a 13×18 pan, double the amount of caramel used.
You can put this in the fridge overnight like the recipe calls for, but you can even put them in the freezer at this stage. When you are ready to use the frozen French toast, take it out of the freezer and put it in the fridge overnight, then follow the same steps to finish baking the caramel French toast.
You can also bake right away. You still have to follow the steps of brushing the melted butter on before baking.
If your caramel comes out too hard, you probably cooked it over the stove for too long… next time try to cook it a bit less.
