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Baked Caramel French Toast

Go ahead and sleep in! Assembled the night before, this special breakfast entrée goes from oven to table in 20 minutes.

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  • prep time 20 min
  • total time 8 hr 45 min
  • ingredients 9
  • servings 4
 

Ingredients

Topping

1
cup packed brown sugar
6
tablespoons butter or margarine
1/3
cup whipping (heavy) cream
1
tablespoon light corn syrup

French Toast

3
eggs
1/2
cup milk
1
teaspoon vanilla
1/4
teaspoon salt
8
(3/4-inch-thick) diagonal cut slices French bread

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix topping ingredients. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish.
  • 2 In shallow bowl, beat eggs with fork. Beat in milk, vanilla and salt. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish. Cover; refrigerate at least 8 hours or overnight.
  • 3 When ready to bake, heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Remove from oven; let stand 3 minutes.
  • 4 Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto toast. Serve immediately.
  • 1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix topping ingredients. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish.
  • 2 In shallow bowl, beat eggs with fork. Beat in milk, vanilla and salt. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish. Cover; refrigerate at least 8 hours or overnight.
  • 3 When ready to bake, heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Remove from oven; let stand 3 minutes.
  • 4 Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto toast. Serve immediately.

EXPERT TIPS

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Expert Tips

This recipe is the perfect make-ahead brunch dish. Make it a day ahead, cover it and refrigerate it until baking time.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
660
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
15g,
15%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
230mg
230%;
Sodium
680mg
680%;
Total Carbohydrate
87g
87%
(Dietary Fiber
1g
1%
  Sugars
58g
58%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
0%;
Calcium
15%;
Iron
20%;
Exchanges:
2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
6
*Percent Daily Values are based on a 2,000 calorie diet.