This is our new Christmas brunch Tradition. so yummy! But filling!
I started with this recipe found at allrecipes.com, but then made some changes based on reviews. Reduced the amount of eggs and bread, flipped it out of the pan and didn’t make a 2nd batch of caramel.
Oven Baked Caramel French Toast
1 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1/2 cup chopped pecans
6-8 slices French or Italian-style bread
1 cup milk
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
- In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
- Pour sauce into a 9×13 inch baking dish (I used an 11″ round stone baker) and sprinkle with pecans. Place bread on top of the sauce.
- Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
- The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. (I left it covered for the first 25 min of baking) Flip out onto platter to serve.