Baked French Toast with Caramel Sauce
Updated: Feb 5
This no-hassle make-ahead French toast is perfect for relaxing weekend mornings or for treating overnight guests to a special breakfast or brunch. With a sweet, creamy caramel served atop cinnamon French toast, you can skip the syrup on this satisfyingly delicious comfort food.
12 slices of your favorite bread (French, Italian, Texas toast)
¼ cup granulated sugar
2 tsp ground cinnamon
6 large eggs
1 cup whole milk
1 ½ tsp pure vanilla extract
¼ tsp salt
½ cup heavy cream
6 Tbsp salted butter
1 cup packed light brown sugar
Place the sliced bread in a single layer in a large baking dish (9x13-inch).
In a small bowl, combine the cinnamon and sugar. Sprinkle half of the cinnamon sugar evenly over the sliced bread.
In a large bowl, whisk together the eggs, milk, vanilla, and salt. Pour over the bread, cover, and refrigerate for 8 hours or overnight.
Preheat oven to 350°F.
Remove from the refrigerator 30 minutes before baking. Sprinkle the soaked bread with the remaining cinnamon sugar. (I then stacked the soaked bread in a single row in a buttered casserole dish, but you can just leave the bread in the 9x13-inch baking dish.)
Bake for about 30 minutes or until the bread is golden brown.
In a small saucepan, melt the butter over medium heat. Add the brown sugar and cream and stir continuously until the sugar is dissolved. Continue cooking while gently whisking for 5-7 minutes until the sauce thickens.
Pour the hot caramel sauce over the hot French toast right before serving.