Overnight Caramel French Toast Ii Recipes

Steps:

• Combine the corn syrup , butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.
• Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight.
• The next morning, preheat oven to 350 degrees F (175 degrees C).
• Uncover the pan and bake for 45 minutes. Serve while hot or warm or the French toast will harden in the pan. It can be reheated.

Steps:

• Grease a 9" x 13" pan.
• Over low heat, combine the brown sugar, light corn syrup, butter, and whipping cream in a medium saucepan.
• Keeping the heat on low (letting it get too hot is bad - and don't let it boil!), stir constantly until the butter is melted and the ingredients are smooth.
• Remove from heat and add 1/2 teaspoon of the vanilla.
• Pour the warm caramel mixture into a 9" x 13" pan.
• Sprinkle the pecans over the top.
• In a large bowl, beat together the milk, eggs, salt, the other 1/2 teaspoon of vanilla, and cinnamon.
• Dip the bread into the egg mixture, making sure each piece is well-coated. You want to soak up all of the mixture with your six or seven slices of bread.
• Lay the bread in the pan, over the caramel and pecan mixture.
• Cover and refrigerate overnight.
• It's morning! Ready for some breakfast? Preheat your oven to 425 degrees.
• Remove the cover from the pan and bake for 20 minutes, until the bottom is bubbling and the toast is golden brown.
• Let stand for a couple of minutes, then invert onto a platter.
• Eat right away!

Steps:

• In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into a greased 13-in. x 9-in. baking dish. Top with six slices of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar; set aside. , In a large bowl, whisk the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes.

Steps:

• In small saucepan over med heat, bring brown sugar, butter and corn syrup to a boil, stirring constantly.
• Remove from heat and pour into a greased 13 x 9 baking dish.
• Top with 6 slices of bread.
• Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread.
• Place remaining bread on top.
• Sprinkle with remaining cinnamon-sugar mixture; set aside.
• In a large bowl, beat egg, milk, vanilla and remaining cinnamon.
• Pour over bread.
• Cover and chill for 8 hours or overnight.
• Remove from frig 30 minutes before baking.
• Bake, uncovered, at 350* for 30-35 minutes.
• *Notethat cooking time does not reflect chill time.

Steps:

• In a medium saucepan, bring brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly.
• Remove from heat.
• Pour into 9x13 dish that has been greased or sprayed.
• Top with half of the bread slices.
• combine eggs, milk , vanilla, sugar and cinnamon.
• sprinkle some cinnamon sugar and nutmeg on bread slices.
• Top with remaining bread slices and pour the milk mixture over all.
• Gently press down with a spatula to make sure the bread absorbs everything - turn bread slices once.
• Sprinkle some cinnamon and nutmeg on top.
• Cover with foil and refrigerate overnight.
• Bake, covered, at 350F for 45 minutes and then uncovered for 30 - 40 minutes until the center looks set and no longer jiggles when shaken.
• Remove from oven, cool slightly.
• Cut into squares, scoop caramel sauce from the bottom of the baking dish over the squares and serve.

Steps:

• Butter a 13 x 9-inch baking pan.
• In a small saucepan combine the corn syrup, butter and brown sugar; simmer stirring until syrupy.
• Pour the mixture over the bottom of a buttered baking pan.
• Lay 6 slices of bread over the brown sugar mixture.
• In a bowl whisk together the eggs with half and half cream or milk, vanilla and salt.
• Pour half of the egg mixture over the bread slices in the pan.
• Then layer the remaining 6 slices on top.
• Pour the remaining egg/milk mixture over the top (make sure that all the bread is covered with the mixture).
• Cover the pan with plastic wrap and refrigerate overnight.
• The next day remove from the fridge.
• Set the oven to 350 degrees F.
• Bake uncovered for 45 minutes.

Steps:

• Heat up your griddle or skillet and spray with cooking spray every time you re-apply more bread.
• Slice loaf into 1 inch thick slices (you should have about 6-8 slices.
• Beat eggs, sugar, vanilla, and cinnamon until smooth.
• Dip bread in egg mixture and put on skillet.
• Immediately sprinkle with brown sugar and flip and sprinkle again on the other side.
• Let them cook until done and keep in a warmer until ready to serve.
• They should have a layer of crispy brown sugar on each side. It will look like caramel!
• Serve with maple syrup!