Wednesday, February 15, 2012

'Tis the Season for Breakfast - Victoria Baked Caramel French Toast

Sissy and Ben had this while at a Bed & Breakfast in TN.  Mom also gave me this recipe in my you’re-going-to-the-chapel-and-you’re-gonna-get-married recipe book.  It is a delicious recipe, but a little on the sweet side.  
Victoria Baked Caramel French Toast
1 cup packed brown sugar
1/3 cup butter
2 tablespoons light corn syrup
6  1 inch thick slices bread (homemade or thicker bread is best)
5 eggs
1-1/2 cups milk
1 teaspoon cinnamon
Dash of salt
1/2 teaspoon vanilla
In a small saucepan, combine the brown sugar, butter and corn syrup.  Stirring constantly cook over moderate heat just until the butter melts.  Pour the brown sugar mix into an ungreased 9x13 baking dish.
Arrange bread slices in a single layer overtop the brown sugar mix; set aside.
To prepare the batter, beat the eggs, milk and cinnamon in a medium mixing bowl until combined.  Pour the batter over the bread in the pan, saturating all the slices.  Cover and refrigerate for at least 2 hours.  Can also be prepared the day before.  (I like to do mine Saturday night so it is all ready to cook Sunday morning before church)
Preheat oven to 350 degrees.  Uncover the baking dish and cook for 30-35 minutes or until the center appears set and the top is lightly brown.  Let stand about 10 minutes before serving.  Top with fresh fruit and powdered sugar.

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