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Upside-Down Caramel Latte Bake

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  0 reviews
  • 25 min prep time
  • 9 hr 10 min total time
  • 18 ingredients
  • 8 servings
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With caramel, custard and whipped topping, this coffee-infused French toast bake is almost like a dessert!

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

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

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

Top with a coffee bean.

Walnuts can be substituted for the pecans.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
760
Calories from Fat
390
% Daily Value
Total Fat
44g
67%
Saturated Fat
21g
103%
Trans Fat
1g
1%
Cholesterol
250mg
83%
Sodium
440mg
18%
Total Carbohydrate
79g
26%
Dietary Fiber
2g
9%
Sugars
59g
59%
Protein
12g
12%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
15%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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