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French Toast

Overnight Caramel French Toast

Eileen Goltz | Dairy


1 cup brown sugar

1/2 cup butter

2 tablespoons Light corn syrup

12 slices white or whole wheat bread

1/4 cup sugar

1 teaspoon cinnamon; divided

6 eggs; beaten

1 1/2 cup milk

1 teaspoon vanilla


Lightly grease a 13×9 baking dish; set it aside. Place the brown sugar, butter and corn syrup in a sauce pan and bring it to a boil. Remove the mixture from the heat and pour it into the baking dish. Top the mixture with 6 slices bread; sprinkle with combined sugar and 1/2 teaspoon cinnamon. Top with remaining bread. In a bowl combine the eggs, milk, vanilla and remaining cinnamon. Whisk to combine. Pour the mixture over the bread. Cover and refrigerate overnight. Remove dish from refrigerator; preheat oven to 350. Bake 30 to 35 minutes.