Overnight Caramel French Toast

Holly over at Homebody posted this recipe back in December and I have just been waiting for a good time to use it.

Overnight Caramel French Toast adapted from Homebody

1 cup brown sugar

1/2 cup butter
2 Tbsp light corn syrup
12 slices bread
6 eggs, beaten
1 1/2 cups milk
1 tsp vanilla
1/4 tsp salt

Directions:  Combine sugar, butter, and corn syrup in a small saucepan; cook over medium heat until thickened, stirring constantly. Pour into a greased 9x13 baking dish. Place 6 slices of bread over syrup. Top with remaining 6 slices. Combine eggs, milk, vanilla and salt. Pour evenly over bread; cover and chill 8 hours.

Bake, uncovered, at 350 degrees for 40-45 minutes, or until lightly browned and eggs are set. Serve immediately.

Here's what you'll need:

Preheat oven to 350 degrees.



Combine brown sugar, corn syrup (or maple syrup), and butter in a saucepan.  Stir constantly until a small simmer.

While the butter is melting in the saucepan, crack your eggs and whisk.

Add the milk and vanilla to the whisked eggs.

Once the sugar mixture just starts to bubble, pull it off the stove and pour into a 9x13 baking dish.  Don't let it continue to boil.

Lay out enough bread to cover the pan.  Stack another layer of bread directly on top of the first layer.

Pour the eggs evenly over all of the bread. 

Bake in the oven at 350 degrees for 45 minutes.

Here's what you'll end up with:

Our Thoughts:

This was the perfect dish for weekend guests.  It took me about 10 minutes to put together on Saturday night and then we just popped it in the oven on Sunday morning.  I actually made 2 9x13 dishes and we had plenty of leftovers.  We had 6 adults and 3 kids eating it and still had 1/2 of a baking dish.  Of course, we also had bacon but I think the 2 slices of bread along with the cooked eggs made it a really filling dish.  Everyone loved it!

Hope you enjoy it!

April