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French Toast, Caramel (D, TNT)
Source: "A Jewish Mother's Cookbook" by Elaine Radis
Serves: 6

1 cup brown sugar
1/2 cup butter
2 tablespoons corn syrup
12 slices sandwich bread
6 eggs, beaten
1-1/2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon salt

Combine sugar, butter, and corn syrup in a small saucepan, cook over medium heat until thickened, stirring constantly.

Pour syrup mixture into a 13"x9"x2" baking dish. Place 6 slices of bread on top of syrup mixture. Top with remaining 6 slices of bread.

Combine eggs, milk, vanilla, and salt, stirring until blended. Pour egg mixture evenly over bread slices.

Cover and chill 8 hours.

Bake, uncovered, at 350°F for 40 to 45 minutes or until lightly browned. Serve immediately.

Posted by Elaine Radis

Nutritional Info Per Serving: N/A