Ingrédients pour Oven Baked Caramel French Toast
- Brown Sugar
- Light Corn Syrup
- Butter
- Heavy Cream
- 6 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups whole milk
- a pinch of salt
- French Bread
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Comment préparer Oven Baked Caramel French Toast
- Preheat oven to 400°F (200°C).
- Spray a 13x9 inch baking dish with nonstick cooking spray.
- **Make the Caramel Sauce:** In a medium saucepan, combine 1 cup granulated sugar, 1/2 cup packed brown sugar, 1/4 cup water, 6 tablespoons (3 ounces) unsalted butter, and 1/2 cup heavy cream.
- Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a simmer. Continue to stir until the sauce thickens slightly and is smooth (about 5-7 minutes). Do not boil vigorously.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Pour the caramel sauce into the prepared baking dish and spread evenly.
- **Prepare the French Toast:** In a large shallow dish, whisk together 6 large eggs, 1 1/2 cups whole milk, 1 teaspoon vanilla extract, and a pinch of salt.
- Dip 1 pound of day-old challah bread, cut into 1-inch thick slices, into the egg mixture, ensuring each slice is fully coated. Let soak for about 30 seconds per side.
- Arrange the soaked bread slices over the caramel sauce in the baking dish. Optional: Sprinkle 1/2 cup chopped pecans over the bread.
- Cover the baking dish with plastic wrap and refrigerate overnight (or for at least 2 hours).
- Bake uncovered for 20-25 minutes, or until the French toast is golden brown and the caramel sauce is bubbly.
- Let stand for 2 minutes before inverting the baking dish onto a large platter. Gently scrape any remaining caramel sauce onto the French toast.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
293g
Fat
119g
Carbs
48g
