Best Caramel French Toast Recipes

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OVEN-BAKED CARAMEL FRENCH TOAST



Oven-Baked Caramel French Toast image

This is perfect served with quiche, homemade home fries and fresh coffee! I make the bread for this recipe using my bread machine!

Provided by HappyHousewife

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 10h

Yield 8

Number Of Ingredients 14

1 cup brown sugar
½ cup butter
2 tablespoons light corn syrup
1 cup chopped pecans, divided
12 slices French or Italian-style bread
6 eggs
1 ½ cups milk
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
½ cup brown sugar
¼ cup butter
1 tablespoon light corn syrup

Steps:

  • In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
  • Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup 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.
  • Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
  • The next morning, preheat oven to 350 degrees F (175 degrees C). 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.
  • To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.

Nutrition Facts : Calories 614.7 calories, Carbohydrate 72.5 g, Cholesterol 188.9 mg, Fat 32.5 g, Fiber 2.5 g, Protein 12.2 g, SaturatedFat 13.8 g, Sodium 526.7 mg, Sugar 46.2 g

CARAMEL FRENCH TOAST



Caramel French Toast image

"This delicious breakfast has been a favorite of mine for years," raves Sherri-Jo Capodiferro of Brightwaters, New York. "I like that I can assemble it the night before. I try to keep my mornings as simple as possible since I am a night owl and not a morning person!"

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 2 servings.

Number Of Ingredients 9

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

Steps:

  • 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 in the center comes out clean.

Nutrition Facts : Calories 894 calories, Fat 42g fat (23g saturated fat), Cholesterol 422mg cholesterol, Sodium 1213mg sodium, Carbohydrate 109g carbohydrate (63g sugars, Fiber 2g fiber), Protein 19g protein.

CARAMEL FRENCH TOAST



Caramel French Toast image

This is a good excuse to eat dessert for breakfast!

Provided by mikeandjenn

Categories     Breakfast and Brunch     Eggs

Time 2h

Yield 10

Number Of Ingredients 11

1 cup brown sugar
½ cup butter
2 tablespoons light corn syrup
¼ cup pecan halves
1 apple, sliced
12 slices bread
6 eggs, beaten
1 ½ cups milk
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ teaspoon salt

Steps:

  • Grease a 9x13-inch baking dish.
  • Heat brown sugar, butter, and corn syrup in a saucepan over medium heat until thickened, about 5 minutes. Pour mixture into prepared baking dish and sprinkle with pecans. Arrange apple slices over pecans. Layer bread slices over apple in two layers.
  • Whisk eggs, milk, vanilla extract, almond extract, and salt in a bowl; pour over bread and allow to set for 1 hour at room temperature or cover and refrigerate overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Uncover and bake in preheated oven until fluffy and golden brown, 40 to 45 minutes.

Nutrition Facts : Calories 343.8 calories, Carbohydrate 43.8 g, Cholesterol 138.9 mg, Fat 15.9 g, Fiber 1.2 g, Protein 7.7 g, SaturatedFat 7.6 g, Sodium 393.7 mg, Sugar 26.9 g

OVERNIGHT CARAMEL FRENCH TOAST



Overnight Caramel French Toast image

Because this recipe can be prepared the night before, it's perfect to serve overnight guests. So it gives you extra time to visit over morning coffee.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1 cup packed brown sugar
1/2 cup butter
2 tablespoons light corn syrup
12 slices bread
1/4 cup sugar
1 teaspoon ground cinnamon, divided
6 large eggs
1-1/2 cups whole milk
1 teaspoon vanilla extract

Steps:

  • 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 a greased 13-in. x 9-in. baking dish. Top with six slices of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar; set aside. , In a large bowl, whisk the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes.

Nutrition Facts : Calories 571 calories, Fat 24g fat (13g saturated fat), Cholesterol 262mg cholesterol, Sodium 539mg sodium, Carbohydrate 78g carbohydrate (53g sugars, Fiber 1g fiber), Protein 13g protein.

BAKED CARAMEL-APPLE FRENCH TOAST



Baked Caramel-Apple French Toast image

Baked French toast with apples and caramel sauce. The consistency of the finished recipe will be similar to bread pudding! A glass baking pan will help prevent the toast from sticking.

Provided by Joan Rembacz

Categories     Breakfast and Brunch     French Toast Recipes

Time 15h

Yield 12

Number Of Ingredients 15

1 (1 pound) loaf French bread, sliced
6 eggs
1 ½ cups skim milk
⅓ cup white sugar
1 tablespoon vanilla extract
6 apple - peeled, cored and sliced
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons white sugar
½ cup white sugar
¼ cup all-purpose flour
½ cup margarine, melted
½ cup brown sugar
½ cup skim milk
2 teaspoons vanilla extract

Steps:

  • Cut bread into 1 1/2 inch thick slices and place in a lightly greased 9x13 inch baking pan. In a large bowl, beat eggs with 1 1/2 cup skim milk, 1/3 cup white sugar, and 1 tablespoon vanilla. Pour egg mixture over bread slices.
  • Arrange apple slices on top of bread. Sprinkle cinnamon, nutmeg, and 2 tablespoons white sugar over apples. Cover, and refrigerate overnight.
  • In the morning: Preheat oven to 350 degrees F (175 degrees C).
  • Bake toast in preheated oven until golden brown, about 1 hour. Meanwhile, combine 1/2 cup white sugar, flour, and margarine. Stir in brown sugar, 1/2 cup skim milk, and 2 teaspoons vanilla in a small saucepan. Cook until thick. Serve French toast hot with warm sauce.

Nutrition Facts : Calories 361 calories, Carbohydrate 57.3 g, Cholesterol 93.8 mg, Fat 10.9 g, Fiber 2.8 g, Protein 9.5 g, SaturatedFat 2.3 g, Sodium 385.1 mg, Sugar 32.5 g

OVEN BAKED CARAMEL FRENCH TOAST



Oven Baked Caramel French Toast image

So good it's almost sinful! You can sprinkle pecans over the topping before adding the bread if you like.

Provided by Terri F.

Categories     Breakfast

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 cup firmly packed brown sugar
1 tablespoon light corn syrup
6 tablespoons butter
1/3 cup heavy cream (whipping cream)
3 eggs
1 teaspoon vanilla
1/2 cup milk
1 dash salt
6 -8 slices French bread (sliced diagonally 1 inch thick)

Steps:

  • Spray 13x9 baking dish with nonstick cooking spray.
  • In medium saucepan, combine topping ingredients and mix well.
  • Cook over medium heat, stirring constantly, until smooth.
  • DO NOT BOIL!
  • Spread topping in baking dish.
  • Beat eggs in a large shallow dish.
  • Add milk, vanilla, and salt, and blend well.
  • Dip each bread slice in egg mixture, making sure all egg mixture is absorbed.
  • Place bread over topping in baking dish.
  • Cover and refrigerate overnight.
  • To serve, heat oven to 400 F degrees.
  • Bake uncovered, 20 to 25 minutes, or until toast is golden brown and sauce is bubbly.
  • Let stand 2 minutes.
  • Invert baking dish onto large platter, scraping any extra topping onto toast.
  • Serve immediately.

CARAMEL-PECAN FRENCH TOAST



Caramel-Pecan French Toast image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 15

1 cup firmly packed light brown sugar
1/2 cup butter
2 tablespoons light corn syrup
12 slices honey white bread
3/4 cup raisins
1 cup chopped pecans, toasted and divided
6 large eggs
1/2 cup milk
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 cups whipping cream, divided
1/4 cup powdered sugar
Maple syrup
Fully cooked bacon slices (optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine first 3 ingredients in a small saucepan; cook, stirring constantly, over medium heat 3 to 5 minutes or until sugar dissolves.
  • Pour brown sugar mixture into an ungreased 13 by 9-inch baking dish. Arrange 6 bread slices in brown sugar mixture, cutting slices as necessary to fit in dish. Sprinkle raisins and 3/4 cup pecans evenly over bread. Top with remaining bread slices.
  • Whisk together eggs, next 4 ingredients, and 1 cup cream. Pour egg mixture over bread slices in baking dish.
  • Bake, uncovered, for 40 minutes or until a wooden pick inserted in center comes out clean.
  • Beat remaining 1/2 cup whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
  • Divide French toast evenly among individual serving plates. Top each serving with whipped cream; drizzle with maple syrup, and sprinkle with remaining 1/4 cup pecans. Serve with bacon, if desired.

OVERNIGHT CARAMEL PECAN FRENCH TOAST



Overnight Caramel Pecan French Toast image

Thick slices of bread are dredged into an egg batter and nestled into a thick, rich caramel sauce, then baked up to ooey, gooey perfection!

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 11

1 cup brown sugar
1 tablespoon light corn syrup
6 tablespoons butter
1/3 cup heavy whipping cream
1 teaspoon vanilla
3/4 cup pecans (chopped)
6 - 7 thick slices French bread (about 3/4 inches thick)
1/2 cup milk
3 eggs
Pinch of salt
1/2 teaspoon cinnamon

Steps:

  • Grease a 9" x 13" pan.
  • Over low heat, combine the brown sugar, light corn syrup, butter, and whipping cream in a medium saucepan.
  • Keeping the heat on low (letting it get too hot is bad - and don't let it boil!), stir constantly until the butter is melted and the ingredients are smooth.
  • Remove from heat and add 1/2 teaspoon of the vanilla.
  • Pour the warm caramel mixture into a 9" x 13" pan.
  • Sprinkle the pecans over the top.
  • In a large bowl, beat together the milk, eggs, salt, the other 1/2 teaspoon of vanilla, and cinnamon.
  • Dip the bread into the egg mixture, making sure each piece is well-coated. You want to soak up all of the mixture with your six or seven slices of bread.
  • Lay the bread in the pan, over the caramel and pecan mixture.
  • Cover and refrigerate overnight.
  • It's morning! Ready for some breakfast? Preheat your oven to 425 degrees.
  • Remove the cover from the pan and bake for 20 minutes, until the bottom is bubbling and the toast is golden brown.
  • Let stand for a couple of minutes, then invert onto a platter.
  • Eat right away!

CARAMEL-PECAN FRENCH TOAST BAKE



Caramel-Pecan French Toast Bake image

For a sensational Sunday brunch dish, try this French toast. You put it together the night before, so you only need to bake it and make the sauce the next morning.-Brad Shue, Harper, Kansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 15

1 cup packed brown sugar
1/2 cup butter, cubed
2 tablespoons light corn syrup
1 cup chopped pecans, divided
8 slices French bread (3/4 inch thick)
6 large eggs
1-1/2 cups 2% milk
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 teaspoon salt
SAUCE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1 tablespoon light corn syrup

Steps:

  • In a small saucepan, combine brown sugar, butter and corn syrup. Bring to a boil. Reduce heat; cook and stir 3-4 minutes or until thickened. Pour into a greased 13x9-in. baking dish. Sprinkle with 1/2 cup pecans; top with bread slices., In a large bowl, whisk eggs, milk, cinnamon, nutmeg, vanilla and salt; pour evenly over bread. Sprinkle with remaining pecans. Cover and refrigerate 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a small saucepan, combine sauce ingredients. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Serve with French toast.

Nutrition Facts : Calories 559 calories, Fat 33g fat (14g saturated fat), Cholesterol 207mg cholesterol, Sodium 398mg sodium, Carbohydrate 60g carbohydrate (45g sugars, Fiber 2g fiber), Protein 9g protein.

BAKED CARAMEL-PECAN FRENCH TOAST



Baked Caramel-Pecan French Toast image

French toast that's ooey-gooey with caramel and chock-full of pecans...what's not to love? Plus, it's the perfect make-ahead brunch dish since it's prepared a day ahead of time.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 8h50m

Yield 4

Number Of Ingredients 10

1 cup packed brown sugar
6 tablespoons butter or margarine
1/3 cup whipping cream
1 tablespoon real maple syrup or light corn syrup
1 cup pecan halves
3 eggs
1/2 cup half-and-half
1 teaspoon ground cinnamon
1 teaspoon vanilla
8 diagonally cut slices (3/4 inch thick) French bread

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix all topping ingredients except pecans. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish; sprinkle with pecans.
  • In shallow bowl, beat eggs with fork. Add half-and-half, cinnamon and vanilla; beat until well blended. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange bread slices over topping in dish. Cover; refrigerate 8 hours or overnight.
  • Heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Cool 3 minutes. Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto French toast. Serve immediately.

Nutrition Facts : Calories 920, Carbohydrate 100 g, Cholesterol 240 mg, Fat 8, Fiber 4 g, Protein 16 g, SaturatedFat 20 g, ServingSize 1 Serving (2 Slices), Sodium 620 mg, Sugar 65 g, TransFat 1 g

HOMEMADE KNEADERS CHUNKY CINNAMON FRENCH TOAST & CARAMEL SYRUP



Homemade Kneaders Chunky Cinnamon French Toast & Caramel Syrup image

Chunky cinnamon bread and caramel syrup make this french toast taste out of this world!

Provided by Six Sisters

Number Of Ingredients 12

French Toast:
1 loaf Kneaders Chunky Cinnamon Bread, cut into 8 slices (if you don't live near Kneaders, any type of thick-cut cinnamon swirl bread will work)
8 eggs
3 cups milk
1 Tablespoon brown sugar
3/4 teaspoon salt
1 Tablespoon vanilla extract
2 Tablespoons butter
Caramel Syrup:
1 cup brown sugar
1 cup heavy whipping cream
1 cup corn syrup

Steps:

  • For the french toast: Preheat an electric griddle to 375 degrees F. In a shallow baking dish, mix eggs, milk, brown sugar, salt and vanilla. Melt butter evenly across your griddle. Dip each slice of bread into egg mixture and coat completely on each side. Place coated bread on hot griddle and turn until lightly browned on each side. [i]Optional: serve with whipped cream and strawberries on top.[/i]
  • For the caramel syrup: In a medium saucepan, combine all syrup ingredients over medium heat. Whisk together until smooth and sugar has completely dissolved. Serve warm over french toast.

BAKED CARAMEL FRENCH TOAST



Baked Caramel French Toast image

Go ahead and sleep in! Assembled the night before, this special breakfast entrée goes from oven to table in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 8h45m

Yield 4

Number Of Ingredients 9

1 cup packed brown sugar
6 tablespoons butter or margarine
1/3 cup whipping (heavy) cream
1 tablespoon light corn syrup
3 eggs
1/2 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
8 (3/4-inch-thick) diagonal cut slices French bread

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix topping ingredients. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish.
  • In shallow bowl, beat eggs with fork. Beat in milk, vanilla and salt. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish. Cover; refrigerate at least 8 hours or overnight.
  • When ready to bake, heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Remove from oven; let stand 3 minutes.
  • Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto toast. Serve immediately.

Nutrition Facts : Calories 660, Carbohydrate 87 g, Cholesterol 230 mg, Fat 5, Fiber 1 g, Protein 11 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 58 g, TransFat 1 1/2 g

FRENCH TOAST CASSEROLE WITH CARAMEL-PECAN TOPPING



French Toast Casserole With Caramel-Pecan Topping image

Sinfully delicious! Found this recipe in my America's Test Kitchen's Family Cookbook. Prepare the casserole the night before and add the topping just before baking. Great way to use up your leftover homemade bread. As you can see this is one of those 'splurge' recipes . . . . do not make substitutes! Time indicated includes soaking. This recipe can easily be cut in half to serve four!!

Provided by Galley Wench

Categories     Breakfast

Time 9h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 loaf French bread, sliced 1/2 inch thick (I use sourdough)
8 large eggs
2 cups whole milk
2 cups half-and-half
1 tablespoon sugar
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
12 tablespoons butter (1 1/2 sticks)
1 1/3 cups light brown sugar, packed
3 tablespoons corn syrup
1 1/2 cups pecans, chopped

Steps:

  • Casserole:.
  • Heat oven to 325°F.
  • Arrange bread in a single layer on two baking sheets.
  • Bake bread until dry and lightly browned; about 25 minutes.
  • Remove from oven and allow bread to cool.
  • Butter or spray the bottom and side of 9 by 13 pan with non-stick cooking spray.
  • Layer the baked bread tightly in the prepared dish; you should have two layers.
  • Whisk together the eggs, milk, half and half,sugar, vanilla, cinnamon and nutmeg.
  • Pour evenly over bread.
  • Press lightly on the bread to submerge. (I've found it helpful to cover the pan with plastic wrap and then place a weighted saucer on the top).
  • Refrigerate for 8 to 24 hours.
  • Before Baking:.
  • Preheat oven to 350°F.
  • Mix the butter, brown sugar and corn syrup together until smooth.
  • Stir in the pecans.
  • Spoon the topping over the casserole and spread evenly.
  • Place the dish on a rimmed baking sheet and bake until puffed and golden, about 60 minutes.
  • Cool for 10 minutes before slicing and serving.

Nutrition Facts : Calories 1607.7, Fat 65.7, SaturatedFat 27, Cholesterol 347, Sodium 1692.8, Carbohydrate 213.8, Fiber 8.9, Sugar 64.4, Protein 46.2

PUMPKIN FRENCH TOAST STUFFED WITH BLACKBERRY-CARAMEL MASCARPONE



Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone image

Provided by Bobby Flay

Time 1h

Yield 4 servings

Number Of Ingredients 24

1/2 cup heavy cream
1 cup sugar
1/2 cup water
1/2 cup blackberry puree
2 teaspoons blackberry liqueur
1/2 teaspoon vanilla extract
4 large eggs
1/4 cup sugar
1/4 teaspoon fine salt
1/2 cup pumpkin puree
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 3/4 cups whole milk, plus more if needed
1/2 cup heavy cream, divided
2 teaspoons vanilla extract
1 tablespoon dark rum
8 slices day old challah, sliced 1/2-inch thick
6 tablespoons unsalted butter
2 tablespoons vegetable oil
1 1/2 cups mascarpone, at room temperature
1 pint blackberries, halved lengthwise
Confectioners' sugar
Fresh mint sprigs, for garnish

Steps:

  • Heat the cream in a small saucepan over low heat.
  • Combine sugar and water in a small saucepan over high heat and cook, without stirring, until amber brown, about 8 minutes. Slowly whisk in the warm cream, blackberry puree and liqueur and cook until smooth and slightly thickened, about 2 minutes. Remove from the heat and whisk in the vanilla extract. Let come to room temperature.
  • Preheat the oven to 350 degrees F. Put a baking sheet in the oven.
  • Whisk together the eggs, sugar and salt in a large baking dish until smooth. Add the pumpkin puree, ground spices, milk, 1/4 cup of the heavy cream, vanilla and rum and whisk until smooth.
  • Put 4 slices of the bread in the custard mixture and let sit for 2 minutes. Carefully turn over the slices and let sit until the bread is completely soaked through, about 2 more minutes.
  • While the bread is soaking, heat 3 tablespoons of the butter and 1 tablespoon of the oil in a large pan over medium-high heat until the mixture begins to sizzle. Cook the 4 slices of the bread until golden brown on the bottom, about 2 to 3 minutes. Flip over and continue cooking until the bottom is golden brown, about 2 minutes longer. Remove to the baking sheet in the oven to keep warm. Wipe out the pan with paper towels and repeat the process with the butter, oil and remaining 4 pieces of bread.
  • Combine the mascarpone and remaining 1/4 cup of heavy cream in a bowl and using a stand mixer or hand-held mixer, beat until fluffy and smooth. Scrape the mixture into a bowl and fold in a few tablespoons of the blackberry-caramel sauce. Put the sauce into a small saucepan over low heat and heat or put it in the microwave for a minute or so to just warm through.
  • Remove the French toast from the oven and arrange them on a serving platter. Top 4 slices of the toast with a large dollop of the blackberry-caramel mascarpone and some of the blackberries. Cover with the remaining 4 pieces of toast and drizzle each with some of the warm blackberry caramel sauce. Sprinkle with confectioners' sugar, garnish with fresh mint sprig and serve.

SLOW-COOKER CARAMEL APPLE FRENCH TOAST



Slow-Cooker Caramel Apple French Toast image

Put leftover French or challah bread to good use with this decadent French toast layered with apples, brown sugar, pecans and butter-lots of butter. Pass the syrup, whipped cream and berries, please!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 3h5m

Yield 8

Number Of Ingredients 13

10 cups cubed (3/4-inch) French or challah bread
8 eggs
2 cups (1 pint) half-and-half
1/2 cup milk
1/3 cup packed light brown sugar
1 1/2 teaspoons vanilla
1/2 teaspoon ground cinnamon
8 tablespoons butter, softened
3 apples, peeled and coarsely chopped (3/4-inch pieces)
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1 cup coarsely chopped pecans
Powdered Sugar, Maple syrup or salted caramel topping, if desired

Steps:

  • Heat oven to 300°F. On large cookie sheet, spread bread cubes. Bake 20 to 30 minutes or until dry.
  • Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
  • In large bowl, beat remaining French Toast ingredients. Fold in bread cubes to coat. Let stand 15 minutes, folding occasionally.
  • In 8-inch skillet, melt 2 tablespoons of the butter. Add apples; cook about 5 minutes, stirring occasionally. Meanwhile, in small bowl, stir together remaining 6 tablespoons butter and remaining Apple-Pecan Filling ingredients until crumbly.
  • Spoon half of bread mixture (about 4 cups) into slow cooker. Top with half of the apples. Sprinkle with half of the brown sugar mixture. Repeat layers.
  • Cover; cook 2 1/2 to 3 hours on Low heat setting or until temperature reaches 160°F and center is set.
  • Remove foil before serving by loosening edges with table knife. Sprinkle with powdered sugar and serve with syrup.

Nutrition Facts : Calories 680, Carbohydrate 76 g, Cholesterol 240 mg, Fat 5, Fiber 4 g, Protein 15 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 46 g, TransFat 1 g

SALTED CARAMEL CROISSANT FRENCH TOAST RECIPE BY TASTY



Salted Caramel Croissant French Toast Recipe by Tasty image

Here's what you need: heavy cream, powdered sugar, McCormick® vanilla extract, granulated sugar, salted butter, heavy cream, kosher salt, McCormick® vanilla extract, whole milk, granulated sugar, large egg, kosher salt, McCormick® vanilla extract, all purpose flour, baking powder, nonstick cooking spray, croissants, pecan, powdered sugar

Provided by Ivan Diaz

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 19

1 cup heavy cream, cold
2 tablespoons powdered sugar
½ teaspoon McCormick® vanilla extract
1 cup granulated sugar
6 tablespoons salted butter, cut into pieces, room temperature
½ cup heavy cream, room temperature
1 teaspoon kosher salt
½ teaspoon McCormick® vanilla extract
1 ½ cups whole milk
¼ cup granulated sugar
1 large egg
½ teaspoon kosher salt
½ teaspoon McCormick® vanilla extract
1 cup all purpose flour
2 teaspoons baking powder
nonstick cooking spray, for greasing
6 croissants, halved
½ cup pecan, roughly chopped, for garnish
2 tablespoons powdered sugar, for garnish

Steps:

  • Make the vanilla whipped cream: In a medium bowl, combine the heavy cream, powdered sugar, and McCormick® Vanilla Extract. Using an electric hand mixer, whip on medium-high speed until thickened and medium peaks form, 3-4 minutes. Cover and refrigerate until ready to serve.
  • Make the salted caramel: Combine the granulated sugar and butter in a small pot. Cook over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the butter melts, 2-3 minutes. Once the butter has melted, continue to cook until golden, stirring occasionally. Slowly pour in the heavy cream and whisk until smooth.
  • Remove the pot from the heat and stir in the salt and McCormick® Vanilla Extract. Set aside until ready to serve (the caramel will thicken as it cools).
  • Make the French toast: In a large bowl, whisk together the milk, granulated sugar, egg, salt, and McCormick® Vanilla Extract until smooth. Whisk in the flour and baking powder until incorporated.
  • Heat a large, nonstick skillet over medium-high heat and grease with nonstick spray. Working in batches, dip the croissant halves in batter, allowing any excess to drip off, then arrange in a single layer in the skillet. Cook until golden brown, 3-5 minutes per side.
  • Top the bottom croissant halves with a scoop of whipped cream. Cover with the top croissant halves. Drizzle with salted caramel and garnish with the pecans and powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 777 calories, Carbohydrate 80 grams, Fat 50 grams, Fiber 3 grams, Protein 11 grams, Sugar 45 grams

CARAMEL UPSIDE-DOWN FRENCH TOAST



Caramel Upside-Down French Toast image

A special occasion breakfast should be a few things: impressive, delicious and secretly easy (so you don't have to get up too early). This gorgeously gooey spin on French toast, made in just one pan, checks all of those boxes and then some. Bring it to the table with a variety of fresh fruits to give everyone the chance to top it to their taste.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 8

Number Of Ingredients 8

3 eggs, slightly beaten
1/4 cup Original Bisquick™ mix
3/4 cup milk
3/4 teaspoon ground cinnamon
10 slices (1 inch thick) French bread
1/3 cup butter
1/3 cup packed brown sugar
Fresh berries, banana slices, if desired

Steps:

  • Heat oven to 350°F.
  • In medium bowl, beat eggs, Bisquick™ mix, milk and cinnamon with whisk until blended. Place slices of bread, cut side down, single layer, in 13x9-inch (3-quart) glass baking dish. Pour egg mixture over slices. Let stand 5 minutes.
  • Meanwhile, in 10-inch ovenproof skillet, melt butter over medium-low heat until melted; remove from heat. Stir in brown sugar until well blended. Turn each slice over, and place cut side down in bottom of skillet; fit slices tightly together, tearing to fit empty spots between slices. Discard remaining egg mixture.
  • Bake 25 to 30 minutes or until edges are bubbly and top of toast is golden brown. Cool skillet on cooling rack 5 minutes. Run metal spatula around edges to loosen. Place heatproof serving plate upside down over skillet; turn plate and skillet over. Remove skillet, scraping any extra caramel from bottom of skillet onto French toast. Top with berries and bananas. Serve immediately.

Nutrition Facts : Calories 380, Carbohydrate 55 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 14 g, TransFat 0 g

STUFFED FRENCH TOAST WITH PICKLED PEACHES AND BOURBON CARAMEL



Stuffed French Toast with Pickled Peaches and Bourbon Caramel image

Provided by Bobby Flay

Categories     main-dish

Time 1h20m

Yield 4 Servings

Number Of Ingredients 25

1/2 cup Grade B pure maple syrup
1/4 cup white wine vinegar
3 ripe peaches, peeled, pitted and sliced into eighths
1/4 cup Grade B pure maple syrup
2 tablespoons unsalted butter
1/4 cup bourbon
3 ounces cream cheese, such as Philadelphia, at room temperature
3 ounces mascarpone cheese, at room temperature
2 tablespoons peach preserves
1 tablespoon clover honey
1/4 teaspoon ground cinnamon
Eight 1/2-inch-thick slices challah bread
4 tablespoons canola oil
4 slices thick-cut bacon, cut into lardons
6 large eggs plus 2 large egg yolks
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
1 cup heavy cream
1 cup whole milk
2 tablespoons bourbon
4 tablespoons unsalted butter
Confectioners¿ sugar, for garnish
Fresh mint sprigs, for garnish

Steps:

  • For the pickled peaches: Combine the maple syrup and vinegar in a nonreactive medium saucepan and bring to a simmer over low heat. Stir in the peaches and cook until soft. Remove from the heat and let the peaches sit in the liquid for at least 15 minutes. Remove the peaches with a slotted spoon to a small bowl. Reserve the cooking liquid for the caramel.
  • For the pickled peach bourbon caramel: Cook the reserved pickling liquid over high heat until reduced to about 1/2 cup. Add the maple syrup and butter and cook until slightly thickened, about 5 minutes.
  • Remove the pan from the heat, add the bourbon, carefully return the pan to the heat, bring to a boil and cook the alcohol off, about 5 minutes longer.
  • For the cream cheese filling: Whisk together the cream cheese, mascarpone, peach preserves, honey and cinnamon until smooth. Cover and let sit at room temperature while you make the French toast.
  • For the French toast: Preheat the oven to 300 degrees F.
  • Set a baking rack in a rimmed baking sheet. Spread out the bread in a single layer and bake to stale, about 15 minutes. (Alternatively, slice the bread the night before, place on a baking rack set on a baking sheet and let stale on the counter overnight.) Remove the bread and let cool. Increase the heat of the oven to 350 degrees F. Set aside the baking sheet and baking rack.
  • Heat the oil in a small pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered, about 10 minutes. Remove the bacon to a plate lined with paper towels.
  • Whisk together the eggs, yolks, granulated sugar, vanilla, cinnamon and salt in a baking dish until smooth. Whisk in the heavy cream, milk and bourbon until combined.
  • Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick saute pan over medium heat until it begins to shimmer. Dip 4 slices of the bread into the custard mixture and let sit until soaked through, this should take at least 1 minute per side. Remove the slices with a slotted spatula and let the excess custard run off. Place 3 or 4 slices in the pan at a time (depending on how large your pan is) and cook until the bottom of the bread is golden brown, about 3 minutes. Flip over and continue cooking until the bottom is golden brown and the center is cooked through, about 3 minutes more. Transfer to the prepared baking and place in the oven. Repeat with the remaining butter, oil and bread. Bake the French toast in the oven for 5 minutes.
  • Remove the French toast from the oven and spread the cream cheese filling on 4 of the French toast slices, Top with the remaining 4 slices and transfer to plates. Top with some of the pickled peaches, drizzle with the bourbon caramel and garnish with some of the bacon. Dust with confectioners' sugar and garnish with mint sprigs, if desired.

OVERNIGHT CARAMEL FRENCH TOAST II



Overnight Caramel French Toast II image

This recipe came from an old issue of Taste of Home. It is so delicious and great for company. You mix it up the night before and bake in the AM. Hope you enjoy it as much as my family does.

Provided by Margo59

Categories     Breakfast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup packed brown sugar
1/2 cup butter or 1/2 cup margarine
2 tablespoons light corn syrup
12 slices bread
1/4 cup sugar
1 teaspoon cinnamon, divided
6 eggs
1 1/2 cups milk
1 teaspoon vanilla

Steps:

  • In small saucepan over med heat, bring brown sugar, butter and corn syrup to a boil, stirring constantly.
  • Remove from heat and pour into a greased 13 x 9 baking dish.
  • Top with 6 slices of bread.
  • Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread.
  • Place remaining bread on top.
  • Sprinkle with remaining cinnamon-sugar mixture; set aside.
  • In a large bowl, beat egg, milk, vanilla and remaining cinnamon.
  • Pour over bread.
  • Cover and chill for 8 hours or overnight.
  • Remove from frig 30 minutes before baking.
  • Bake, uncovered, at 350* for 30-35 minutes.
  • *Notethat cooking time does not reflect chill time.

Nutrition Facts : Calories 863.1, Fat 36.3, SaturatedFat 19.5, Cholesterol 391.1, Sodium 852.5, Carbohydrate 117.9, Fiber 2.1, Sugar 72.3, Protein 18.4

CROISSANT FRENCH TOAST WITH SOFT CARAMEL APPLES



Croissant French Toast with Soft Caramel Apples image

Provided by Tyler Florence

Categories     dessert

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

3 large eggs
1/4 cup milk
1/2 teaspoon pure vanilla extract
Pinch ground cinnamon
1/2 cup sugar
3 tablespoons unsalted butter
6 Granny Smith apples, peeled, cored and cut in 1/2-inch-thick wedges
1/2 cup pure maple syrup
4 large croissants, halved lengthwise
Confectioners' sugar, for dusting
Ground cinnamon, for dusting

Steps:

  • Make the batter for the French toast by whisking together the eggs, milk, vanilla, and cinnamon until evenly blended. Cover and refrigerate.
  • Pay close attention while you make the caramel apples - put the sugar in a large dry skillet and place it over medium-low heat. Stir constantly with a wooden spoon until the sugar melts and begins to caramelize, about 5 minutes. Be careful; the sugar is really hot at this point. Still stirring, add the butter, which will foam a little. Once the sugar and butter become a caramel sauce, fold in the apple wedges. Now, because the apples are cooler than the sugar, the sugar may start to seize and harden, but don't freak out -- keep stirring, once the apples warm up the caramel will smooth out again. When the caramel sauce starts to form around the apples, pour in the maple syrup. Give it a stir and simmer for about 10 minutes until the apples are fork tender. Pull them off the heat and keep warm until you are ready to serve.
  • For the French toast itself, warm the butter in a large non-stick skillet over medium-low heat. You probably will only be able to fit a couple of croissants in the pan at once, so prepare these in batches. Take a croissant half and quickly dredge it in the batter. The key word here is quickly; the croissants are very soft and will disintegrate if soaked in the batter. Lay the croissants in the pan, cut-side down, and cook for 4 to 5 minutes. Carefully flip them over with a spatula and brown the other side.
  • The presentation is like a caramel apple sandwich - take the bottom half of the croissant and put it on a plate, spoon some of the caramel apples on top of that, and cover with the top 1/2 of the croissant. Dust with confectioners' sugar and cinnamon and serve.

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