Recently, Larry and I were guests at the lovely Hazan Inn Bed & Breakfast in Phelps, WI. Each of our four mornings, we were treated to fabulous breakfasts, made by hostess Janet and served by our host Joel. We were waited on hand and foot while Janet outdid herself preparing luscious baked goods, tempting fruit salads and hot entrées.
When I learned that Janet had published a cookbook of her favorite breakfast and brunch recipes, I had to have a copy, of course, for my ever-growing collection of cookbooks. It was hard for me to decide exactly which recipe to make first, but I finally settled on this scrumptious caramel French toast.
What a perfect recipe to make for guests, as the dish can be assembled the night before and is baked as a casserole, avoiding the need to play short order cook and grill each serving of French toast. I opted to use my 7 1/2 x 11 1/2 – inch baking dish instead of the 9 x 13 inch-size that Janet recommends. In retrospect, I wouldn’t do this again. I should have listened to Janet’s advice! Me and my big ideas…
I also added half of a scraped vanilla bean, in addition to the vanilla extract, just because I am a vanilla freak. Be certain to soak up all the egg with the baguette slices. And if you want to go over the top, drizzle a little pure maple syrup over the top of each serving.
This week marked my third anniversary as a food blogger. Many thanks to all my readers who never fail to inspire, encourage and support me in my efforts. See you next week!
- Topping:
- 1 cup brown sugar, firmly packed
- ⅓ cup whipping cream
- 6 tablespoons unsalted butter
- 1 tablespoon light corn syrup
- French Toast:
- 3 large eggs
- ½ cup 2% milk
- 1 teaspoon vanilla
- ½ vanilla bean, scraped
- ¼ teaspoon kosher salt
- 8 slices sour dough or French baguette, cut on the diagonal, about 1 inch thick
- maple syrup (optional)
- Spray a 9 x 13-inch glass baking dish with nonstick canola-based cooking spray.
- Using a medium-sized saucepan, combine the brown sugar, cream, butter and corn syrup. Heat over medium heat until smooth, stirring constantly. Do not allow the the mixture to boil!
- Spread topping in bottom of baking dish.
- Beat the eggs in a shallow bowl. Add the milk, vanilla, vanilla seeds and salt - mix well.
- Dip each baguette slice into the egg mixture, thoroughly soaking and coating each piece.
- Place dipped slices over topping in a single layer. Cover and refrigerate several hours or overnight.
- Preheat oven to 400 degrees.
- Uncover baking dish and bake 20-25 minutes, or until dish is bubbly and toast is golden brown.
- Allow to stand 5 minutes, then invert onto a warmed platter. Scrape extra caramel sauce onto the warm toast and serve, along with a warmed pitcher of maple syrup, if desired.
You will probably think I am a mutant of some kind, but I’ve never had French toast in my life…
now your version made me dream, I love anything with caramel… what a perfect way to awe your guests!
It IS interesting that you’ve never had French toast – try this!
This looks very very dangerous. In a good way.
I was licking the caramel sauce from my fingers while I was shooting, Lynda – LOL.
this looks amazing, I want a cold Sunday morning so I can try.
Larry ate 3 pieces for lunch today, Toni –
Oh Liz! Was waiting for this 🙂 Now I have to figure out how to do this well but GF, just looks so delish really. Congrats on three years my friend!
I didn’t realize you ate gluten-free. This was to tasty that I would try it with your favorite g-f bread.
Happy 3rd blog anniversary Liz! French toast is a real favorite of mine!
Thank you, Jayne – It seems so long ago when we both started blogging, doesn’t it?
Congrats on the three years Liz!
Your trip sounds like it was wonderful. I have Wisconsin on my list…
French Toast you can prepare the night before – I have to try this. Great idea. I usually just do the quick dip in the morning but this sounds luscious!
I hope you try it, Beth – the caramel sauce is divine.
Wow, this looks like a gorgeous piece of French toast! Caramel, vanilla, brown sugar – delish, Liz!
Thanks, Averie – I will make this again – no need for maple syrup – lots of caramel sauce.
What a fun cookbook to have, I love collecting books from places I go. I am going to have to try this on my little one and see if she likes it – it sounds delicious, and I think my gluten-free bread would hold up well.
I will be interested to hear how this works with gluten-free bread. Should be fine, Lisa.
I am gaining weight just looking at this fabulous breakfast/lunch/dessert!!!! Caramel is my favorite flavor.
Ditto!
Oh my…..I know some kids who are gonna love this one! That is, if they’re fast enough to get a slice before I finish it all.
I hope your kids like it – the 2 of us ate the whole batch in one day – piggies…
This post should carry a warning! It gorgeous and makes you want to drop everything you’re doing, and run into the kitchen to make it. 🙂