Monday, May 23, 2011

Carmel French Toast

I love easy breakfast foods, this is especially nice because you make it the night before...doesn't get much easier than that!

Picture from Taste of Home
 Carmel French Toast

1/2 cup packed brown sugar
1/4 cup butter, cubed
1 tablespoon corn syrup
3 slices white bakery bread (1 inch thick), halved
3 eggs
3/4 cup half-and-half cream
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into an 8-in. square baking dish coated with cooking spray. Arrange bread over caramel.In a small bowl, whisk the eggs, cream, vanilla, cinnamon and salt; pour over top. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.

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