OVERNIGHT CARAMEL FRENCH TOAST
Light Overnight Caramel French Toast: so decadent and super easy! The perfect treat for a relaxing morning.
Provided by Ashley Fehr
Categories Breakfast
Time 1h5m
Number Of Ingredients 12
Steps:
- Spray a 13x9" baking dish or large rimmed baking sheet with non-stick spray.
- In a small pot, combine brown sugar, corn syrup and butter. Cook over medium heat until mixture is bubbly, 4-5 minutes, stirring constantly. Stir in cream and pour into prepared baking dish.
- Arrange bread slices on top of caramel in dish.
- In a bowl, combine milk, flour, vanilla, salt and eggs with a whisk. Pour over bread. Cover and refrigerate 4 hours or overnight.
- Preheat oven to 350 degrees F.
- Combine sugar and cinnamon and sprinkle evenly over bread. Bake for 45-50 minutes or until golden. Let stand a few minutes before serving.
Nutrition Facts : Calories 265 kcal, Carbohydrate 46 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 57 mg, Sodium 178 mg, Sugar 41 g, ServingSize 1 serving
OVERNIGHT CARAMEL FRENCH TOAST
Yield 10 slices of French Toast
Number Of Ingredients 11
Steps:
- Spray 9x13-inch baking dish with cooking spray. Combine brown sugar, corn syrup and butter in a small saucepan. Cook over medium heat for 5 minutes or until mixture is bubbly, stirring constantly. Pour mixture evenly into prepared pan. Arrange the bread slices in a single layer over the syrup in the dish. Combine milk and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over bread slices. Cover and refrigerate for 8 hours or overnight. When ready to cook, preheat oven to 350°F. Combine sugar and cinnamon. Sprinkle evenly over bread. Bake for 50 minutes or until golden. Let stand for 5 minutes before serving.
CARAMEL OVERNIGHT FRENCH TOAST CASSEROLE
EASY, soft, tender, and decadent French toast casserole that's coated in caramel sauce!! Assemble it the night before and wake up to an amazing breakfast or brunch that everyone will ADORE!!
Provided by Averie Sunshine
Categories Bread, Rolls, Muffins & Breakfast
Time 1h35m
Number Of Ingredients 11
Steps:
- Spray a 9x13-inch casserole dish with cooking spray; set aside.
- To a medium bowl, add the melted butter, brown sugar, and stir to combine. Mixture will have the consistency of wet sand. Scatter this mixture in the bottom of the prepared pan. You will not have complete coverage; set pan aside.
- To a large bowl, add the eggs, and lightly beat to break the yolks and combine.
- Add the milk, vanilla, cinnamon, ginger, salt, and whisk to combine.
- Add the bread to the bowl and toss well, but lightly, with a spatula to evenly coat the bread in the egg-milk mixture.
- Turn bread out into the prepared pan, cover pan, and place it in the refrigerator for at least 1 hour, or up to 12 hours overnight.
- Preheat oven to 350F and remove pan from the fridge while oven is preheating. Bake for about 25 to 30 minutes or until the caramel sauce underneath is lightly bubbling and the top of the bread is slightly crusted over and lightly browned.
- Immediately after you take the casserole dish out of the oven, place a very large serving platter over the casserole dish and invert it so the casserole 'plops' out onto the serving platter. Use caution since the casserole dish is hot and heavy.
- Using a spatula, scrape any caramel sauce from the baking dish onto the French toast casserole.
- Optionally, if desired, lightly drizzle extra caramel or salted caramel sauce over the top, and/or lightly drizzle maple syrup, and serve immediately.
- Recipe is best warm and fresh.
Nutrition Facts : Calories 503 calories, Carbohydrate 89 grams carbohydrates, Cholesterol 197 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 748 grams sodium, Sugar 56 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
OVERNIGHT CARAMEL PECAN FRENCH TOAST
Thick slices of bread are dredged into an egg batter and nestled into a thick, rich caramel sauce, then baked up to ooey, gooey perfection!
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 11
Steps:
- Grease a 9" x 13" pan.
- Over low heat, combine the brown sugar, light corn syrup, butter, and whipping cream in a medium saucepan.
- Keeping the heat on low (letting it get too hot is bad - and don't let it boil!), stir constantly until the butter is melted and the ingredients are smooth.
- Remove from heat and add 1/2 teaspoon of the vanilla.
- Pour the warm caramel mixture into a 9" x 13" pan.
- Sprinkle the pecans over the top.
- In a large bowl, beat together the milk, eggs, salt, the other 1/2 teaspoon of vanilla, and cinnamon.
- Dip the bread into the egg mixture, making sure each piece is well-coated. You want to soak up all of the mixture with your six or seven slices of bread.
- Lay the bread in the pan, over the caramel and pecan mixture.
- Cover and refrigerate overnight.
- It's morning! Ready for some breakfast? Preheat your oven to 425 degrees.
- Remove the cover from the pan and bake for 20 minutes, until the bottom is bubbling and the toast is golden brown.
- Let stand for a couple of minutes, then invert onto a platter.
- Eat right away!
OVEN-BAKED CARAMEL FRENCH TOAST
This is perfect served with quiche, homemade home fries and fresh coffee! I make the bread for this recipe using my bread machine!
Provided by HappyHousewife
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 10h
Yield 8
Number Of Ingredients 14
Steps:
- 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 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
- 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. Drizzle sauce over the toast right before serving.
- To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.
Nutrition Facts : Calories 614.7 calories, Carbohydrate 72.5 g, Cholesterol 188.9 mg, Fat 32.5 g, Fiber 2.5 g, Protein 12.2 g, SaturatedFat 13.8 g, Sodium 526.7 mg, Sugar 46.2 g
OVERNIGHT CARAMEL FRENCH TOAST II
This recipe came from an old issue of Taste of Home. It is so delicious and great for company. You mix it up the night before and bake in the AM. Hope you enjoy it as much as my family does.
Provided by Margo59
Categories Breakfast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In small saucepan over med heat, bring brown sugar, butter and corn syrup to a boil, stirring constantly.
- Remove from heat and pour into a greased 13 x 9 baking dish.
- Top with 6 slices of bread.
- Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread.
- Place remaining bread on top.
- Sprinkle with remaining cinnamon-sugar mixture; set aside.
- In a large bowl, beat egg, milk, vanilla and remaining cinnamon.
- Pour over bread.
- Cover and chill for 8 hours or overnight.
- Remove from frig 30 minutes before baking.
- Bake, uncovered, at 350* for 30-35 minutes.
- *Notethat cooking time does not reflect chill time.
Nutrition Facts : Calories 863.1, Fat 36.3, SaturatedFat 19.5, Cholesterol 391.1, Sodium 852.5, Carbohydrate 117.9, Fiber 2.1, Sugar 72.3, Protein 18.4
OVERNIGHT CARAMEL FRENCH TOAST
Steps:
- In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into a greased 13-in. x 9-in. baking dish. Top with six slices of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar; set aside. , In a large bowl, whisk the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes.
Nutrition Facts : Calories 571 calories, Fat 24g fat (13g saturated fat), Cholesterol 262mg cholesterol, Sodium 539mg sodium, Carbohydrate 78g carbohydrate (53g sugars, Fiber 1g fiber), Protein 13g protein.
BAKED CARAMEL FRENCH TOAST
Go ahead and sleep in! Assembled the night before, this special breakfast entrée goes from oven to table in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 8h45m
Yield 4
Number Of Ingredients 9
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix topping ingredients. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish.
- In shallow bowl, beat eggs with fork. Beat in milk, vanilla and salt. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish. Cover; refrigerate at least 8 hours or overnight.
- When ready to bake, heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Remove from oven; let stand 3 minutes.
- Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto toast. Serve immediately.
Nutrition Facts : Calories 660, Carbohydrate 87 g, Cholesterol 230 mg, Fat 5, Fiber 1 g, Protein 11 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 58 g, TransFat 1 1/2 g
OVERNIGHT FRENCH TOAST
If you have a crowd for breakfast, overnight French toast is a winning idea. Instead of standing over the stove, cooking slice after slice, it bakes in the oven and emerges puffed and golden and ready for a big glug of maple syrup. Try making it with a stale loaf that you forgot to eat amid all the other holiday goodies. A fat brioche, fruit-filled panettone or a braided challah all work well. Stay away from croissants, though: Their chewy interiors are best enjoyed fresh.
Provided by Samantha Seneviratne
Categories breakfast, breads, custards and puddings, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Butter a 2-quart baking dish. Butter the front sides of the slices of bread and shingle the slices upright in the dish, overlapping as necessary. Nestle the raisins evenly between the slices of bread but not on top.
- In a large bowl, whisk together eggs, milk, cream, sugar, cinnamon, nutmeg, vanilla and salt until well combined. Pour the milk mixture over the bread and press the bread gently to absorb. Cover with plastic wrap and refrigerate overnight.
- Heat oven to 350 degrees. Remove the plastic wrap. Sprinkle the pecans evenly over the top. Bake until puffed, golden and set in the center, 50 to 60 minutes. While baking, if the top begins to get too dark, tent with foil. Let stand 10 minutes. Dust with confectioners' sugar and serve with maple syrup.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 18 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 9 grams, Sodium 368 milligrams, Sugar 11 grams, TransFat 0 grams
CARAMEL FRENCH TOAST
"This delicious breakfast has been a favorite of mine for years," raves Sherri-Jo Capodiferro of Brightwaters, New York. "I like that I can assemble it the night before. I try to keep my mornings as simple as possible since I am a night owl and not a morning person!"
Provided by Taste of Home
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into an 8-in. square baking dish coated with cooking spray. Arrange bread over caramel., In a small bowl, whisk the eggs, cream, vanilla, cinnamon and salt; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 894 calories, Fat 42g fat (23g saturated fat), Cholesterol 422mg cholesterol, Sodium 1213mg sodium, Carbohydrate 109g carbohydrate (63g sugars, Fiber 2g fiber), Protein 19g protein.
OVERNIGHT FRENCH TOAST
This delicious overnight French toast reminds me of a cross between creme brulee and a very moist, custardy bread pudding. Serve it with butter and maple syrup and a side of bacon for a scrumptious breakfast that everyone will love!
Provided by COOKINGQUEEN75
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 8h50m
Yield 10
Number Of Ingredients 8
Steps:
- Place bread slices in a generously greased 9x13-inch baking dish, overlapping the slices.
- Place eggs, half-and-half, milk, sugar, cinnamon, nutmeg, and salt in a medium bowl and mix thoroughly with a rotary beater or whisk. Pour mixture over bread, making sure all slices are moistened. Cover and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 31.7 g, Cholesterol 169.1 mg, Fat 11.2 g, Fiber 1.2 g, Protein 12.6 g, SaturatedFat 5.4 g, Sodium 419.5 mg, Sugar 5.2 g
APPLE-CARAMEL FRENCH TOAST
Need a make-ahead breakfast for the family or for overnight guests? Assemble this caramelized-apple-and-challah casserole the day before, and simply ferry it from fridge to oven in the morning. Pro tip: while the casserole is resting, crank up the oven temperature and make this mess-free bacon to go on the side.
Provided by Martha Stewart
Categories Bread Recipes
Time 3h45m
Number Of Ingredients 12
Steps:
- Spread bread slices on a baking sheet; let stand at least a few hours and up to overnight. Melt butter in a large ovenproof, nonreactive skillet (like an 11-to-12-inch enameled cast iron) over medium heat. Add 1 cup brown sugar, 1/4 teaspoon salt, and lemon juice. Cook, stirring, until sugar dissolves, then bring to a boil; cook 1 minute.
- Add apples and cook, turning occasionally, until they begin to soften and brown a bit and liquid thickens, about 12 minutes. Let cool 30 minutes.
- In a wide, shallow dish, whisk together eggs, milk, remaining 2 tablespoons brown sugar, vanilla, and 1/4 teaspoon salt. Dip bread in mixture, turning to coat. Arrange atop apples, shingling in concentric circles. Pour remaining mixture on top. Cover; refrigerate at least 2 hours and up to 24.
- Preheat oven to 350°F. Sprinkle French toast with cinnamon and bake, uncovered, until set and golden on top, 35 to 45 minutes. Let stand 15 minutes. Dust with confectioners' sugar; serve with yogurt, pecans, and fruit.
OVERNIGHT CARAMEL STRATA
Make and share this Overnight Caramel Strata recipe from Food.com.
Provided by yooper
Categories Breads
Time 8h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, butter and corn syrup in heavy small saucepan.
- Stir mixture over medium-low heat until butter melts and sugar dissolves.
- Bring to a boil.
- Pour into a a 9 x 13 inch glass baking dish.
- Tilt dish to coat bottom evenl-cool.
- Arrange 6 bread slices in singlelayer top caramel, trimming bread to fit.
- Cover with remaining bread slices, trimming to fit.
- Whisk milk, eggs,vanilla and salt in bowl to blend.
- Pour over bread.
- Cover and refrigerate overnight.
- Preheat oven to 350.
- Bake strata uncovered until bread is puffed and lightly golden, about 40 minutes.
- Let stand 5 minutes.
- Cut into 6 portions.
- Using a spatula, invert each portion onto plate so that caramel side faces up.
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