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Upside-Down Caramel Latte Bake

With caramel, custard and whipped topping, this coffee-infused French toast bake is almost like a dessert!

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  • prep time 25 min
  • total time 9 hr 10 min
  • ingredients 18
  • servings 8
 

Ingredients

Caramel Base

3/4
cup packed brown sugar
1/4
cup granulated sugar
1/2
cup butter or margarine
1/4
cup maple syrup
1
tablespoon instant espresso powder
1/2
cup chopped pecans
10
slices (1/2 inch thick) French bread

Caramel Layer

1/2
cup packed brown sugar
1/2
cup chopped pecans
10
slices (1/2 inch thick) French bread

Custard

6
eggs
2
teaspoons vanilla
3/4
cup whipping cream
3/4
cup milk
1/4
cup granulated sugar

Whipped Topping

1/2
cup whipping cream
1
tablespoon sugar
1/4
cup butter or margarine, melted

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 2 In 2-quart saucepan, mix 3/4 cup brown sugar, 1/4 cup granulated sugar, 1/2 cup butter, the maple syrup and espresso. Cook 4 to 6 minutes over medium heat until sugars dissolve and mixture is smooth. Pour into baking dish. Sprinkle with 1/2 cup pecans. Top with 10 slices French bread, cutting slices in half if necessary to fit in baking dish in single layer.
  • 3 Drizzle 1/4 cup melted butter over bread in pan. Sprinkle with 1/2 cup brown sugar and 1/2 cup pecans. Top with 10 slices French bread.
  • 4 In large bowl, beat custard ingredients with wire whisk. Slowly pour mixture over French bread. Press down on bread with spatula so all of bread absorbs egg mixture. Cover; refrigerate 8 to 24 hours.
  • 5 When ready to bake, heat oven to 350°F. Uncover; bake 35 to 40 minutes until puffed and lightly browned. Let stand 5 to 10 minutes before serving.
  • 6 Meanwhile, in medium bowl, beat whipped topping ingredients with electric mixer on high speed until stiff peaks form. Serve each piece upside down with a dollop of whipped topping.
  • 1 Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 2 In 2-quart saucepan, mix 3/4 cup brown sugar, 1/4 cup granulated sugar, 1/2 cup butter, the maple syrup and espresso. Cook 4 to 6 minutes over medium heat until sugars dissolve and mixture is smooth. Pour into baking dish. Sprinkle with 1/2 cup pecans. Top with 10 slices French bread, cutting slices in half if necessary to fit in baking dish in single layer.
  • 3 Drizzle 1/4 cup melted butter over bread in pan. Sprinkle with 1/2 cup brown sugar and 1/2 cup pecans. Top with 10 slices French bread.
  • 4 In large bowl, beat custard ingredients with wire whisk. Slowly pour mixture over French bread. Press down on bread with spatula so all of bread absorbs egg mixture. Cover; refrigerate 8 to 24 hours.
  • 5 When ready to bake, heat oven to 350°F. Uncover; bake 35 to 40 minutes until puffed and lightly browned. Let stand 5 to 10 minutes before serving.
  • 6 Meanwhile, in medium bowl, beat whipped topping ingredients with electric mixer on high speed until stiff peaks form. Serve each piece upside down with a dollop of whipped topping.

EXPERT TIPS

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Expert Tips

Serve this dish with your favorite cup of coffee or tea.

Top with a coffee bean.

Walnuts can be substituted for the pecans.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
760
(
Calories from Fat
390),
% Daily Value
Total Fat
44g
44%
(Saturated Fat
21g,
21%
Trans Fat
1g
1%
),
Cholesterol
250mg
250%;
Sodium
440mg
440%;
Total Carbohydrate
79g
79%
(Dietary Fiber
2g
2%
  Sugars
59g
59%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
0%;
Calcium
15%;
Iron
15%;
Exchanges:
1 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; 7 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.