Sunday, January 16, 2011

Caramel French Toast Breakfast Casserole

I love French Toast. I also love breakfast casserole. Combining the two would be my idea of the perfect breakfast. My mom made a recipe that she saw on AM NorthWest and it was okay. It tasted good, but it needed a little help. So, I did a little editing and took it to a meeting yesterday. It was a hit. Now people are asking for the recipe. I thought I should put it on here to share the wealth with anyone who happens across my blog. So, here it is:

Kristi's Caramel French Toast Breakfast Casserole

  • 1 ½ cup brown sugar
  • 4 Tablespoons butter
  • 6 Tablespoons light corn syrup
  • 1 1/2 cups eggs (just crack into a measuring cup until it reaches that point)
  • 1 1/2 cups whole milk
  • 2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 12 slices of Cinnamon Burst bread from WinCo’s bakery, cut into cubes, crust optional.
  • Put bread cubes in a large mixing bowl.
  • In a small saucepan combine brown sugar, butter, and corn syrup. Cook over medium heat until slightly thickened, stirring constantly. 
  • Pour caramel mixture over bread cubes. Stir to coat evenly, pour caramel covered bread into 9x13 pan. (I put down parchment paper to keep it from sticking)
  • Combine eggs, milk, vanilla and salt. Stir until well blended.
  • Pour egg mixture over bread. 
  • Cover and chill overnight or about 8 hours. 
  • Bake uncovered at 350 degrees 40-45 minutes or until lightly brown and set.
  • Serve warm. I served mine with a mixed berry compote and Cool Whip. Also good with apple pie filling, maple syrup, or just powdered sugar. 


Amp Electric said...

Thanks Kristi! I was looking for the recipe and I Googled "AM Northwest Caramel French Toast Casserole," and your blog was the first to come up!! Awesome! Thank you :)

Elizabeth said...

Oh my gosh Kristi, that was so good! And if you want to make it again for a certain breakfast in a certain weekend coming up, I won't complain :)