Tuesday, July 6, 2010

Recipe of the Week

This is one of the favorite breakfasts in our home. Anytime we have a little cream to get rid of we make this. It's incredibly quick and easy to make. Just prep the night before and pop it in the oven the next morning or for a rich dessert. It's great even using older (dried) bread and slightly old cream. And it's dangerously rich and delicious. It's also a perfect brunch or baby shower dish. You'll certainly impress with this one!

Here are a couple updated photos. 

Overnight Caramel French Toast

French Baguette, better if it's one day old
--you may use French Bread but it is not as effective bcse it absorbs more of the egg mixture

Egg Topping:
2 Eggs
1/3 C milk
1 tsp vanilla
1/4 tsp salt

Caramel Sauce:
1 C brown sugar
6 Tbsp butter
1/3 C whipping or heavy cream
1 Tbsp corn syrup

1. Slice bread into 1-1/4" pieces.
2. On medium heat, heat all caramel sauce ingredients just until the butter melts. Do not boil.
3. Pour into 9x13" glass dish.
4. Combine all egg ingredients into a shallow dish. Dip bread slices and coat both sides.
5. Place in 9x13"dish.
6. Cover with plastic wrap and refrigerate overnight.
7. Bake in oven at 400 degrees for 20-25 minutes.
8. It will be hot! Serve and scrape up some the caramel and drizzle even more on. Then when everyone is finished go and lick the plate. Not your plate, the casserole dish. I am not kidding.

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