Overnight Caramel French Toast

Yesterday was the one year anniversary of my blog. I had the best of intentions to post but got caught up watching the Oprah interview with Lance Armstrong. As a celebration of one year sharing my favorites and testing new recipes, I thought I would share one of the best new recipes I’ve made in 2013.

I hope you enjoy this recipe from “Favorite Recipes – MS Forward.” I got this cookbook from my aunt Linda. Two of her daughters (Jenny and Jeanna) battle MS every day. Jeanna was one of the people who helped put this fundraising cookbook together. You know what I say, the best recipes come from cookbooks like this because people only share their best recipes. Hope you make this for your family on this long holiday weekend.

Caramel French ToastOvernight Caramel French Toast by Carol Hendrix
2 T. light corn syrup
1/2 c. butter (1 stick)
1 c. brown sugar
12 slices of bread
6 eggs
1 1/2 c. milk
1 tsp. vanilla
1/4 tsp. salt

In a saucepan, combine corn syrup, butter, and brown sugar. Simmer til syrupy. Pour mixture into the bottom of a 13 x 9 sprayed glass baking dish. Layer with six slices of bread. Stack second layer of bread on top. In a bowl, beat together eggs, milk, vanilla, and salt. Pour over bread. Cover pan and refrigerate overnight. Preheat oven for 350 degrees. Uncover pan and bake for 45 minutes. Serve hot or warm.

Notes: This reheats well and doesn’t leave a messy pan.

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One response

  1. Pingback: Goodbye 2013 | midwestsimple

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