Caramel Baked French Toast Recipe
caramel baked french toast
As if an oven-baked French Toast recipe, in all its golden puffed greatness wasn't delicious enough, Chef Lisa went ahead and outdid herself by adding an easy homemade caramel sauce and sweet crumble topping. Not only is this decadent dish a guaranteed crowd pleaser, but it's also great on the host, a stress-free dish that can be assembled a day in advance and baked off just before guests arrive.
caramel baked french toast
serves 12-14
ingredients
Caramel Sauce- 1 cup sugar
- 1/3 cup butter, cut in cubes
- ½ cup heavy cream
- pinch kosher salt
- 1½ cups flour
- 1¼ cups brown sugar
- 1½ tsp ground cinnamon
- ½ tsp kosher salt
- ¾ cup butter, cut in cubes
- 2 cups whole milk
- ½ cup heavy cream
- ¾ cup sugar
- 6 eggs
- 1 tbsp vanilla extract
- 12 cups cubed French bread
directions
- For the caramel sauce, make sure your ingredients are measured out and ready. In a medium, heavy bottomed saucepan, add sugar over medium heat. Once the sugar starts to melt, start whisking and continue to whisk until it is completely melted. Once melted, stop whisking and allow the sugar to cook to a deep amber, caramel color. Immediately add the butter and whisk until it is incorporated. Remove from heat and slowly stir in the cream and salt. Pour into a glass bowl or jar and allow to cool to room temperature.
- For the crumble topping, in a medium bowl, combine flour, brown sugar, cinnamon and salt. Add butter and mix in with your fingers until the mixture resembles pea-sized chunks. Set aside.
- For the French toast, coat a 13x9-inch baking dish with non-stick cooking spray. In a large bowl, whisk together milk, cream, sugar, eggs and vanilla extract. To assemble, place half of the cubed bread in the bottom of prepared baking dish. Pour half of the milk mixture evenly over the bread. Sprinkle with half the crumble topping and pour half the caramel sauce over top. Repeat with remaining bread, followed by the remaining milk mixture and finish with the crumble topping and caramel sauce. Cover and refrigerate for several hours or overnight. When ready to bake, remove from refrigerator and preheat oven to 350ºF. Bake for 45-50 minutes or until set and golden brown.
“It’s not quite breakfast, it’s not quite lunch, but it comes with a slice of cantaloupe at the end.”
