Breakfast
Overnight Caramel French Toast
A cross between French toast and a soufflé—light, airy, and custardy. Usually baked in a dish with whipped egg whites for extra fluffiness, topped with fruit or syrup.
Ingredients:
- 1 cup packed brown sugar 1/2 cup butter
- 2 tablespoons light corn syrup 12 slices bread
- 1/4 cup sugar
- 1 teaspoon ground cinnamon, divided
- 6 eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
Directions:
- In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Top with six slices of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar; set aside.
- In a large bowl, beat the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 30-35 minutes.