Ingredients for Victorian House Caramel Toast
- French Bread
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- Karo Syrup
- Eggs
- Milk
- Vanilla
- Cinnamon
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How to Make Victorian House Caramel Toast
- Preheat oven to 350°F (175°C).
- In a medium saucepan over medium heat, combine the butter and brown sugar. Cook, stirring constantly, until the butter is melted and the sugar is dissolved.
- Bring the mixture to a boil, then reduce heat to low and simmer for 5-7 minutes, or until the caramel reaches a light amber color and thickens slightly. Stir frequently to prevent burning.
- Remove from heat and stir in the heavy cream and vanilla extract. Be careful as the mixture will bubble.
- Let the caramel cool slightly.
- While the caramel is cooling, toast your bread slices to your desired level of crispness.
- Drizzle the warm caramel sauce generously over the toasted bread.
- Optional: Sprinkle with sea salt flakes for a sweet and salty contrast.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
231g
Fat
96g
Carbs
33g
