Caramel French Toast (Printable Recipe Version)
Baked French toast with a crunchy caramel top and soft custardy center. Great for brunch or a festive breakfast.
# Ingredients You’ll Need:
→ Caramel Layer
01 -
30 ml corn syrup
02 -
200 g packed brown sugar
03 -
115 g unsalted butter
→ Bread
04 -
1 loaf French bread, sliced into thick pieces (about 2.5 cm)
→ Custard
05 -
5 large eggs
06 -
5 ml ground cinnamon (this part's your call)
07 -
1.25 ml salt
08 -
15 ml vanilla extract
09 -
360 ml whole milk
# Steps to Make It:
01 -
Let the casserole cool off a bit. Flip slices so that gooey caramel is on top. Enjoy it warm, maybe with berries or a little powdered sugar on top if you’re feeling fancy.
02 -
Fire up your oven to 175°C. Take off the plastic wrap and let things sit out for 15 minutes. Bake for 35–40 minutes till the top looks golden and the custard looks set.
03 -
Stick some plastic wrap on the pan, cover tightly, and chill it in the fridge at least 4 hours or (honestly best) overnight. This way the bread gets super soaked up.
04 -
Crack eggs into a bowl. Add milk, vanilla, salt, and cinnamon if you want it. Whisk it all together until smooth. Pour the mixture right over the bread, making sure each slice gets coated.
05 -
Lay out your bread pieces in an even layer right on top of the caramel. Overlap them just a bit to fit the whole dish.
06 -
Melt butter, brown sugar, and corn syrup in a small pot over medium heat. Stir the whole time till it gets smooth and starts bubbling (should take just a few minutes). Pour it straight into the bottom of a 33x23 cm pan.
# Extra Information:
01 -
Want a crackly sugar crust? Sprinkle chunkier sugar on top during the final 10 minutes in the oven.
02 -
Try swapping in brioche or challah for a softer, fancier pan.