Baked French toast with caramel sauce

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    Baked French toast with caramel sauce

    Baked French toast with caramel sauce

    (208)
    9hr45min


    183 people made this

    About this recipe: A simple recipe for baked French toast. Make sure that you prepare everything the night before. In the morning, just pop the dish into the oven and you will be greeted with fluffy French toast.

    Ingredients
    Serves: 8 

    • 220g dark brown soft sugar
    • 115g unsalted butter
    • 2 tablespoons golden syrup
    • 120g pecans, chopped and divided
    • 12 slices French or Italian-style bread
    • 6 eggs
    • 350ml milk
    • 1 teaspoon vanilla extract
    • 1 teaspoon ground nutmeg
    • 1 1/2 teaspoons ground cinnamon
    • 1/4 teaspoon salt
    • Caramel Sauce
    • 110g dark brown soft sugar
    • 50g unsalted butter
    • 1 tablespoon golden syrup

    Method
    Prep:45min  ›  Cook:1hr  ›  Extra time:8hr soaking  ›  Ready in:9hr45min 

    1. In a small saucepan, combine 220g dark brown soft sugar, 115g butter and 2 tablespoons golden syrup. Cook over medium heat, stirring constantly, until thickened.
    2. Pour sauce into a 23x33cm or similar sized baking dish and sprinkle with 1/2 of the pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
    3. Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a liquidiser. Pour egg mixture evenly over bread slices, cover the baking dish and refrigerate for 8 hours or overnight.
    4. The next morning, preheat oven to 180 C / Gas 4. Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
    5. To Make the Caramel Sauce: In a small saucepan, combine 110g dark brown soft sugar, 50g butter and 1 tablespoon golden syrup. Cook until thickened, stirring constantly.
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    Reviews & ratings
    Average global rating:
    (208)

    Reviews in English (208)

    by
    94

    I was really scared, based on the other reviews, that this would be WAY sweet and soggy. I subtracted an egg and used one cup of milk, and it turned out great! My roommate said it was the best french toast she's had! It was sweet, but I wouldn't say overly sweet...it was overly good though, I ate a lot  -  17 Nov 2003  (Review from Allrecipes US | Canada)

    by
    72

    Mmmm! This was full of caramely goodness! I used a loaf of fresh sourdough and skim milk. I put in a little less butter than it called for. I used walnuts instead of pecans. I didn't use the blender for the eggs, just a whisk. I almost didn't make the caramel sauce to spoon over it, but I'm glad I did. I spooned the leftover sauce onto the leftover french toast before putting it in the fridge. I love baked french toast dishes, and I will make this one again!  -  02 Oct 2005  (Review from Allrecipes US | Canada)

    by
    69

    This recipe would have been better had I reduced the amount of cinnamon and nutmeg to 1/2 tsp each. The amts required tasted off to me, esspecially with the combination of the caramel...and cinnamon is typically a favorite spice! I took other reviewer's advice by using only 1 layer of caramel (the bottom layer)b/c when you serve, you can flip it over so that the caramel is on top. Also, I only used 1 layer of bread, which was thick-cut french bread slices. Finally, I only used 3/4 of the egg/milk/spices mixture...as I poured overall, I suddenly had an image of a previous baked french toast failure (from this site) which resulted in way too soggy bread. Glad I did (but sorry to waste the remaining 1/4-1/3 amt of mix)b/c the toast turned out very good. Only a few spots were a little mushy but overall, most had cooked to the proper texture. Served with sausage and hashbrowns...what a meal! I would make this again, reducing the egg/milk a little (so not to waste) and the spices to 1/2 tsp. Thanks Stefanie!  -  03 Jan 2003  (Review from Allrecipes US | Canada)

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