One dish that I love making is overnight caramel french toast. My father makes this dish every year for his annual break-fast gathering. About a year ago I asked him for his recipe, which he found online. (He doesn't remember the website but it is similar to this one.) I knew it wasn't healthy, but his recipe was a bit much for me (1/4 cup + 2 tbsp corn syrup?!?!). I did a little online search and came across a similar recipe from Betty Crocker. I did a little back and forth between the two recipes and added a little bit of my own twist and settled on this delicious dish.
I have served this a few times now and it has always been received very well. Plus, you prep it the night before so you don't need to worry about doing much the next morning. It's great for a crowd as part of a brunch but also a few pieces reheated the next day (on the rare occasion that there are leftovers) make a perfect quick breakfast. It's not something I would make just for my family, so makes me want to invite people over for brunch more often!
Overnight Caramel French Toast (adapted from a passed down recipe [source unknown] with inspiration from Betty Crocker)
Ingredients
1/2 cup (1 stick) unsalted butter
2 tbsp light corn syrup
1 1/4 cup packed light brown sugar
1 loaf french bread, sliced into 1 1/2 in pieces
4 eggs
2 cups skim milk
1 tbsp vanilla
1/4 tsp nutmeg
cinnamon sugar
Directions
- Spray a 13x9 baking dish with non-stick cooking spray
- In a medium saucepan, mix the butter, corn syrup and brown sugar over medium heat, stirring constantly until bubbly (do not boil). Pour evenly into the baking dish.
- place the slices of french bread in a single layer over the caramel sauce, filling the baking dish.
- In a medium bowl, whisk the eggs, milk, vanilla and nutmeg. Pour the mixture evenly over the bread. Cover and chill at least 8 hours.
- Uncover, sprinkle evenly with cinnamon sugar.
- Bake at 350 degrees for 45-50 minutes, until golden brown and bubbly.
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