This oven-baked caramel French toast is perfect served with quiche, homemade home fries and fresh coffee! I make the bread for this recipe using my bread machine!
Prep Time:: 9 hrs
Cook Time::40 mins
Additional Time::20 mins
Total Time:: 10 hrs
Servings::8
Ingredients
1 cup brown sugar
½ cup unsalted butter
2 tablespoons light corn syrup
1 cup chopped pecans, divided
12 slices French or Italian-style bread
6 eggs
1 ½ cups milk
1 ½ teaspoons ground cinnamon
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
¼ teaspoon salt
Caramel Sauce
½ cup brown sugar
¼ cup unsalted butter
1 tablespoon light corn syrup
Directions
Combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup in a small saucepan. Cook over medium heat, stirring constantly, until thickened.
Pour sauce into a 9×13-inch baking dish; sprinkle with 1/2 cup pecans. Place 6 bread slices on top; sprinkle with remaining pecans and cover with remaining 6 bread slices.
Combine eggs, milk, cinnamon, vanilla, nutmeg, and salt in a blender; blend until smooth. Pour egg mixture evenly over bread slices. Cover baking dish with plastic wrap; refrigerate 8 hours or overnight.
Remove French toast from refrigerator 30 minutes prior to baking. Preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until lightly brown, 40 to 45 minutes.
Meanwhile, make the caramel sauce: Combine remaining 1/2 cup brown sugar, remaining 1/4 cup butter and remaining 1 tablespoon corn syrup; cook until thickened, stirring constantly.
Drizzle sauce over French toast right before serving.