Christmas, Recipe Book 
10 Comments Christmas Morning Caramelized Baked French Toast
Nothing says Christmas morning like Caramelized Baked French Toast. It is a sweet sugar fest for the senses. I also love that you can prep it the day before, pop it in the oven Christmas morning and enjoy a warm tasty breakfast together (unlike crepes where I’m standing over the griddle while the kids are crying “more” before I’ve even tasted one).
Click HERE for the PRINTABLE RECIPE
Ingredients:
1 Loaf of French Bread
6 Eggs
1 1/2 cups Milk
1 1/2 cups Half and Half
2 tsp Vanilla Extract
1 tsp Ground Cinnamon
3/4 cup Butter
1 1/3 cups Brown Sugar
3 tbls light Corn Syrup
Start by cutting the french bread into 6 long strips. Then with kitchen shears, snip off chunks of bread until the entire loaf is in a greased casserole dish. Set aside (since I live in a dry climate, I leave it uncovered to allow the bread to dry out, in a humid climate, you might cover with plastic).
In a large mixing bowl crack 6 whole eggs. Add 1 1/2 cups of half and half. Top with 1 tsp of ground cinnamon.
Pour in 2 teaspoons of vanilla extract. Whisk together.
Pour the mixture over the bread. Stir the bread being sure to cover each piece completely. Cover with plastic wrap and refrigerate over night.
In the morning, remove the dish from the fridge and preheat the oven (I preset the oven the night before so it is pre heated when we wake up). In a sauce pan add 1 1/2 cubes of butter, 1 1/3 cups of brown sugar and 3 tablespoons of corn syrup (again, I have this out on the stove the night before so it is ready to go). Melt together until it is bubbling. Pour the syrup mixture over the mushy bread mixture.
Pop it in a 350 degree oven uncovered for 30 minutes. It will start to bubble and caramelize. The top pieces will get crispy while the inside will be moist and gooey.
Serve up with a large spoon. Sprinkle with powdered sugar and whip cream and enjoy together.
Click HERE for the PRINTABLE RECIPE
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I totally know what you mean about standing over the stove for an hour whilst making everyone else’s french toast/pancake/crepe/whatever one at a time. It’s torture!!
And that is why I love this idea. I’m hoping to find a good replacement for the corn syrup (anyone know?) and planning on making this for the kids and grandkids for our Christmas gathering. Thanks!
Angela, I am thinking that Agave syrup could replace the corn syrup. It is available at Costco or grocery stores.
I’ve made this before with sliced bread, but cubing it looks so much better!
what a fabulous chritmas morning tradition! holy yum!
hope you will find a moment to stop by and enter a giveaway i am hosting for followers (i hope you win!):
http://hellolovelyinc.blogspot.com/2012/12/personalized-lovely-giveaway.html
happy weekend to you!
michele
Neither version of the recipe (printable or with photos) tells when to add the one and 1/2 cup of milk or what temperature this is baked at.
Is the milk added WITH the 1/2 and 1/2? Or is it INSTEAD of the 1/2 and 1/2?
I’m hoping to prepare this when my family is visiting this holiday. Thanks for your help.
Oh my goodness! Thanks for that catch CeeJay. Add it to the egg/cream mixture before you pour it over the bread. I’ll fix it in the post asap.
Sounds delicious. Just prepared a batch for brunch, but what oven temperature do you bake at?
Cake Lady, 350.
This looks AMAZING!! Thanks for sharing! Pinning:*)
- Brenda @ChattingOverChocolate.blogspot.com
Instead of corn syrup I would sub. Maple Syrup or Agave Syrup. Can’t wait to try this…I’m going to make it to serve as a dessert w/ choice of whipped cream, or homemade vanilla ice cream! Yum, taste it already!