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

Time 8h45m

Yield 4

Number Of Ingredients 9

Ingredients

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