Keep one in the freezer for an easy weekend brunch!
Baked Caramel French Toast w/variations
1 loaf french bread (or any bread you like)
8 eggs
3 C. milk (you can use half & half, cream and milk to equal 3 cups or any non-dairy milk)
1 Tbsp. vanilla
2 tsp. cinnamon
1/2 tsp. nutmeg
Topping
1 stick butter or margarine, melted
1 C. brown sugar
Cut bread into slices.
Layer bread slices in pan. (I am using round pans so I tore my bread into smaller pieces).
Mix eggs, milk, vanilla, cinnamon and nutmeg in a bowl.
Pour egg mixture evenly over bread.
Mix topping together and drizzle over bread.
To Bake now: Preheat oven to 350 degrees and bake for 40 -45 minutes until browned and center is set.
To Freeze: Cover with plastic wrap and place in freezer bag. Thaw before baking and follow baking instructions above.
Variations:
~ Add chopped apples and pecans for a caramel apple french toast.
~Leave the caramel topping off and add fresh or frozen blueberries. Sprinkle with powdered sugar.
~Leave the caramel topping off and add dried cranberries and chopped pecans (my favorite!) with just a dusting of powdered sugar.
~Add 1/4 C. spiced rum or Irish whiskey to the milk mixture (be sure to still equal 3 cups) for a grown-up treat.
~Substitute 1 C. of milk for canned pumpkin and substitute the cinnamon with pumpkin pie spice for a fall flavor.
2 comments:
Well I made this tonight and my family LOVED it! I just made it regular and added some craisins to the 2nd dish. Everyone loved the crunchy top part. This was a resounding hit! Thanks Angel.
Glad you liked it! I love having one of these in my freezer for lazy Sunday mornings or when we have company--so easy and tasty!
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