Leslie Cook’s Caramel French Toast

Topping:

1 cup packed brown sugar

6 TBSP butter

1/3 cup heavy whipping cream

1 TBSP light corn syrup

French Toast:

3 eggs

1/2 cup milk

1 tsp vanilla

1/4 tsp salt

8 (3/4 inch thick) diagonal sliced French bread

Instructions:

Spray a 9×13 glass baking dish with cooking spray. In a 2 quart saucepan mix topping ingredients. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish.

In a shallow bowl, beat eggs with fork. Beat in milk, vanilla and salt. Dip bread slices into egg mixture on both sides, making sure all egg mixture is absorbed. Arrange over topping in baking dish. Cover. Refrigerate at least 8 hours or overnight.

When ready to bake, heat oven to 400 degrees. Uncover baking dish. Bake 20-25 minutes or until bubbly and toast is golden brown. Remove from oven, let stand 3 minutes.

Serve immediately. If you want, flip toast pieces with tongs to cover both sides in the caramel sauce. Serve with whipped cream and berries.

Tuttle Family Recipes