Sunday, February 17, 2008

Overnight Caramel French Toast ala Indiana

This is what Beth served for breakfast Sunday morning -- fabulous!!

Overnight Caramel French Toast

1 cup packed brown sugar 1 tsp. ground cinnamon, divided

½ cup butter 6 eggs

2 T. Light corn syrup 1 ½ cups milk

12 slices bread 1 tsp. vanilla extract

¼ cup sugar

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 x 9 inch baking dish. Top with six slices of bread. Combine sugar and ½ tsp. 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

No comments: