Victorian House Caramel Toast Recipes

BOOZY CARAMEL FRENCH TOAST CASSEROLE

Steps:

• Grease a 9 x 13-inch baking dish with butter.
• In a small saucepan over medium heat, melt the butter with the brown sugar, corn syrup, and one tablespoon of water, stirring with a whisk until smooth. Pour into the prepared pan.
• Slice off the crusts from the brioche (it doesn't need to be perfect). Cut the bread into 1½-in thick slices. Arrange the bread slices on top of caramel, making sure the entire base of the pan is covered.
• In a medium bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier, orange zest and salt until well combined. Pour evenly over bread. Cover with plastic wrap and chill at least 20 minutes or overnight.
• Preheat the oven to 350°F and set an oven rack in the middle position.
• Bake, uncovered, in the middle of the oven until puffed and golden, 40-50 minutes. Let cool a few minutes (it will deflate), then serve immediately. The caramel base hardens up as it cools, so it's important to serve hot.

CARAMEL FRENCH TOAST

Steps:

• Grease a 9x13-inch baking dish.
• Heat brown sugar, butter, and corn syrup in a saucepan over medium heat until thickened, about 5 minutes. Pour mixture into prepared baking dish and sprinkle with pecans. Arrange apple slices over pecans. Layer bread slices over apple in two layers.
• Whisk eggs, milk, vanilla extract, almond extract, and salt in a bowl; pour over bread and allow to set for 1 hour at room temperature or cover and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Uncover and bake in preheated oven until fluffy and golden brown, 40 to 45 minutes.

OVEN-BAKED CARAMEL FRENCH TOAST

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.

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

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.

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.

CARAMEL FRENCH TOAST

Steps:

• Heat up your griddle or skillet and spray with cooking spray every time you re-apply more bread.
• Slice loaf into 1 inch thick slices (you should have about 6-8 slices.
• Beat eggs, sugar, vanilla, and cinnamon until smooth.
• Dip bread in egg mixture and put on skillet.
• Immediately sprinkle with brown sugar and flip and sprinkle again on the other side.
• Let them cook until done and keep in a warmer until ready to serve.
• They should have a layer of crispy brown sugar on each side. It will look like caramel!
• Serve with maple syrup!