Overnight Caramel French Toast Ii
Indulge in the ultimate breakfast treat with this decadent Overnight Caramel French Toast II recipe, a rich and flavorful twist on the classic French toast bake. Perfect for busy mornings or holiday gatherings, this make-ahead dish features thick slices of French bread soaked overnight in a velvety custard mixture of eggs, whole milk, and half-and-half, infused with vanilla and a hint of cinnamon. The show-stopping element is the buttery caramel layer, made from a luscious blend of brown sugar, unsalted butter, and corn syrup, which bakes to gooey perfection at the bottom of the dish. With just 15 minutes of prep time, this overnight casserole transforms into a golden-brown masterpiece after baking, complete with a built-in sweet, sticky topping that will have everyone reaching for seconds. Serve warm with fresh fruit, whipped cream, or a dusting of powdered sugar for a crowd-pleasing breakfast or brunch centerpiece.
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Recipe Information
Ingredients
- 1 cup Brown sugar
- 0.5 cup Unsalted butter
- 2 tablespoons Corn syrup
- 1 loaf French bread
- 6 large Eggs
- 1.5 cups Whole milk
- 1.5 cups Half-and-half cream
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
Instructions
Grease a 9x13-inch baking dish generously with butter or nonstick spray.
In a medium saucepan, melt the brown sugar, unsalted butter, and corn syrup over medium heat. Stir consistently until the mixture is smooth and the sugar is dissolved. Pour the caramel mixture evenly into the bottom of the prepared baking dish.
Slice the French bread into 1-inch thick slices and arrange them in a single layer over the caramel topping in the baking dish. Trim slices as necessary to fit snugly.
In a large mixing bowl, whisk together the eggs, whole milk, half-and-half cream, vanilla extract, cinnamon, and salt until fully combined.
Pour the egg mixture evenly over the bread, ensuring each piece is soaked well. Press the bread slices lightly with your hands to help them absorb the liquid.
Cover the dish tightly with plastic wrap or foil and refrigerate overnight, allowing the bread to soak up the custard mixture.
Preheat your oven to 350°F (175°C). Remove the dish from the refrigerator and allow it to sit at room temperature for 15-20 minutes while the oven preheats.
Bake uncovered in the preheated oven for 35-40 minutes, or until the top is golden brown and the custard is set.
Allow the French toast casserole to cool for 5 minutes before serving. Serve warm, scooping the caramel sauce from the bottom over each portion.
Enjoy with optional toppings like whipped cream, powdered sugar, or fresh fruit for added decadence.
Nutrition Facts
Calories |
2216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.5 g | 165% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1426 mg | 475% | |
| Sodium | 1395 mg | 61% | |
| Total Carbohydrate | 207.7 g | 76% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 202.4 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 1124 mg | 86% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1656 mg | 35% | |
*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.
