Caramel Baked French Toast
December 27 2020
Cozy breakfasts or brunches make me very happy. Whether it's me and my honey, or the kids are coming by, I love to have some kind of baked offering to serve. It's easy because most breakfast baked dishes like to be prepared and setting up the day prior. That takes all the work out of it when you are ready to pop it in the oven.
I especially love baked French Toast. My Aunt Lily, of blessed memory, first introduced me to this and made the most outstanding Baked French Toast. And, while this recipe isn't the same, it's delicious and a little different, with caramel sauce running through it and a ridiculously good crumble giving it that added crunch.
This would be the perfect addition to a New Year's Day buffet, or just any time! I must confess I've been known to snack on it late-night...New Year's resolution? No way! I love late-night snacking!!! Enjoy!
Caramel Baked French Toast
Makes: 12-14 servings
Prep Time: 20 minutes Bake Time: 45-50 minutes
Total Time: 1 hour 10 minutes
1 cup sugar
1/3 cup butter, cut in cubes
½ cup heavy cream
pinch kosher salt
1 1/2 cups flour
1 1/4 cups brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp kosher salt
3/4 cup butter, cut in cubes
2 cups whole milk
1/2 cup heavy cream
3/4 cup sugar
1 tbsp vanilla extract
12 cups cubed French bread/baguette/challah
For the caramel sauce, make sure your ingredients are measured out and ready. In a medium, heavy bottomed saucepan, add sugar over medium heat. Once the sugar starts to melt, start whisking and continue to whisk until it is completely melted. Once melted, stop whisking and allow the sugar to cook to a deep amber, caramel color. Immediately add the butter and whisk until it is incorporated. Remove from heat and slowly stir in the cream and salt. Pour into a glass bowl or jar and allow to cool to room temperature.
For the crumble topping, in a medium bowl, combine flour, brown sugar, cinnamon and salt. Add butter and mix in with your fingers until the mixture resembles pea-sized chunks. Set aside.
For the French toast, coat a 13x9-inch baking dish with non-stick cooking spray. In a large bowl, whisk together milk, cream, sugar, eggs and vanilla extract.
To assemble, place half of the cubed bread in the bottom of prepared baking dish. Pour half of the milk mixture evenly over the bread. Sprinkle with half the crumble topping and pour half the caramel sauce over top. Repeat with remaining bread, followed by the remaining milk mixture and finish with the crumble topping and caramel sauce. Cover and refrigerate for several hours or overnight.
When ready to bake, remove from refrigerator and preheat oven to 350°F. Bake for 45-50 minutes or until set and golden brown.
Recipe from Bite Me More