Overnightcaramelfrenchtoastii Recipes

OVERNIGHT CARAMEL FRENCH TOAST

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.

OVERNIGHT FRENCH TOAST II

Steps:

• Combine the corn syrup , butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.
• Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight.
• The next morning, preheat oven to 350 degrees F (175 degrees C).
• Uncover the pan and bake for 45 minutes. Serve while hot or warm or the French toast will harden in the pan. It can be reheated.

OVERNIGHT BAKED CARAMEL FRENCH TOAST RECIPE

Steps:

• Spray 9x13-inch glass baking dish with nonstick cooking spray.
• In medium saucepan, mix topping ingredients.
• Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL.
• Spread topping in prepared 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 a 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.

OVERNIGHT CARAMEL FRENCH TOAST II

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.

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.

OVERNIGHT FRENCH TOAST

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.

KITTENCAL'S OVERNIGHT LAYERED CARAMEL FRENCH TOAST

Steps:

• Butter a 13 x 9-inch baking pan.
• In a small saucepan combine the corn syrup, butter and brown sugar; simmer stirring until syrupy.
• Pour the mixture over the bottom of a buttered baking pan.
• Lay 6 slices of bread over the brown sugar mixture.
• In a bowl whisk together the eggs with half and half cream or milk, vanilla and salt.
• Pour half of the egg mixture over the bread slices in the pan.
• Then layer the remaining 6 slices on top.
• Pour the remaining egg/milk mixture over the top (make sure that all the bread is covered with the mixture).
• Cover the pan with plastic wrap and refrigerate overnight.
• The next day remove from the fridge.
• Set the oven to 350 degrees F.
• Bake uncovered for 45 minutes.

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 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.