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Overnight Caramel French Toast

An easy breakfast treat that your guests will think you fussed over."


1/2 C. Butter
1 C. packed brown sugar
2 T. light corn syrup
12 slices bread
1/2 C. sugar with 2 T. cinnamon
6 eggs
1 1/2 C. milk
2 tsp. vanilla
2 tsp. cinnamon
1 thinly sliced apple (optional)


Stir first 3 ingredients together in a small saucepan over med. heat. Heat to boiling, stirring constantly. Pour into the bottom of a greased 9x13 cake pan. Lay 6 slices of bread over the caramel (I cut them in half for ease of serving). Sprinkle with approx. 1/2 of sugar/cinnamon mixture. Layer thinly sliced apples over this (if desired). Place another 6 slices of bread, and sprinkle the remaining sugar/cinnamon mixture. Beat 6 eggs with the milk, vanilla and cinnamon. Pour over layered bread. Cover and refrigerate overnight. Bake at 350 degrees for about 1/2 hour (until knife inserted comes out clean).

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Nutritional Information
Per Serving

no nutrition information available

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