Caramel Baked French Toast

I didn't take a picture. I made it, we ate it, we loved it. I got the idea from allrecipes.com but as I am prone to do, I changed the ingredients and quantities so that it's just the way I wanted it. And it was SO good.


1 c brown sugar
1/4 c light corn syrup
1/4 c butter
1 loaf french bread
4 eggs
1/2 c cream
1 1/2 c milk
1 tsp vanilla
1/4 tsp salt
2 tsp white sugar
1 tsp cinnamon

Grease a 9x 13 pan. In a small saucepan, combine brown sugar, corn syrup, and butter. Melt and stir together and cook over medium heat until bubbly. Once it's bubbling, take it right off the heat and pour it into your greased 9x13 (I just sprayed mine with Pam, which worked fine).

Slice french bread into thick enough slices that it will cover the bottom of the pan in one thick layer; maybe 1 1/2"-2" slices. Arrange slices in 9x13, on top of the caramel sauce.

In a medium bowl, whisk eggs until well beaten. Add cream, milk, vanilla, and salt; mix well. Pour mixture evenly over bread. Mix white sugar & cinnamon together in a small bowl; sprinkle evenly over the top of the whole thing.

Cover with plastic wrap and refrigerate overnight, or, if you're having this for dinner, just do it a few hours in advance; a few hours is all you need for the bread to soak up all the liquid.

Cover 9x13 with foil and bake at 350 for 35 minutes; then remove foil and continue baking for 15 more minutes to get a bit of a crisp to it.

There's no need for syrup with this; when I served it I flipped each piece upside-down onto our plates so that the nice shiny sticky caramel was on top.