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)
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
1 stick butter or margarine, melted
1 C. brown sugar
Cut bread into slices.
Mix topping together and drizzle over bread.
To Freeze: Cover with plastic wrap and place in freezer bag. Thaw before baking and follow baking instructions above.
~ 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.