Oven Baked Caramel French Toast
Indulge in the luxurious flavors of Oven Baked Caramel French Toast—a crowd-pleasing breakfast delight that’s perfect for holidays, brunches, or lazy weekend mornings. This decadent dish combines thick slices of brioche or challah soaked in a rich egg custard flavored with cinnamon and vanilla, then baked to golden perfection over a luscious layer of homemade caramel. The magic happens as the caramel bakes, forming a gooey, buttery topping that transforms this oven-baked favorite into a dessert-worthy treat. With simple prep and the option to refrigerate overnight, this recipe offers convenience without sacrificing flavor. Serve warm for a stunning, stress-free dish that pairs beautifully with fresh berries or a dollop of whipped cream. Keywords: Oven Baked Caramel French Toast, custard-soaked bread, brunch recipe, make-ahead breakfast, caramel topping.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Brown sugar
- 2 tablespoons Light corn syrup
- 10 slices Thick-sliced bread (like brioche or challah)
- 6 large Eggs
- 2 cups Whole milk
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and corn syrup, stirring constantly until the mixture is smooth and starts to bubble slightly, about 2-3 minutes.
Pour the caramel mixture evenly into the bottom of a 9x13-inch baking dish.
Arrange the bread slices evenly over the caramel layer in a single layer. Cut the bread to fit if necessary.
In a large mixing bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and salt until well combined.
Pour the egg mixture evenly over the bread slices, ensuring they are completely soaked.
Cover the dish with aluminum foil and allow it to rest for about 10-15 minutes to let the bread absorb the custard. For best results, you can refrigerate it overnight.
Bake the French toast, covered, in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10 minutes until the top is golden brown and slightly crispy.
Remove the dish from the oven and let it cool for about 5 minutes before serving.
To serve, carefully invert slices onto plates to showcase the caramel topping. Pair with fresh berries or whipped cream if desired.
Nutrition Facts
Calories |
3436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1573 mg | 524% | |
| Sodium | 3064 mg | 133% | |
| Total Carbohydrate | 398.1 g | 145% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 234.4 g | ||
| Protein | 94.6 g | 189% | |
| Vitamin D | 11.5 mcg | 58% | |
| Calcium | 1140 mg | 88% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1792 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
