This post is linked to Weekend Cooking over at Beth Fish Reads. Stop over and check out the other recipes or better yet link up a recipe of your own!
Natalie’s Caramelized Overnight French Toast
This recipe goes together quickly the night before. In the morning put it in the oven when you get up. In no time you have a decadent, sweet, sticky pan of French toast!
2 tbls. corn syrup
1/2 cup butter
1 cup brown sugar, packed
12 slices French bread (preferably 1-2 day old bread)
8 large eggs
2 cups half and half or milk
1 tsp. vanilla extract
1/4 tsp. salt
Butter a 13 x 9 inch baking pan. In a small saucepan combine the corn syrup, butter, and brown sugar over medium heat, stirring until sugar has dissolved and the mixture is syrupy. Pour the mixture over the bottom of a buttered baking pan, lay 6 slices of bread over the brown sugar mixture.
In a bowl, whisk together the eggs with half and half cream or milk, vanilla, and salt. Pour half of the egg mixture over the bread slices in the pan, then layer the remaining 6 slices on top. Pour the remaining egg/milk mixture over the top (make sure that all the bread is covered with the mixture – Natalie often spoons some of the egg mixture from the bottom of the pan over the bread to make sure it is soaked). Cover the pan with plastic wrp and refrigerate overnight.
The next morning, remove plastic wrap and bake, uncovered, at 350* for 45 minutes.
I posted a great recipe a couple of weeks ago from the first book, ‘Murder on the Rocks‘ and Caite over at a lovely shore breeze posted a recipe from book 3 ‘Dead and Berried‘. Be sure and check them out too (click on titles to go to the recipe posts). Karen will be publishing 2 more in this series in the next couple of years too! Check out ‘Berried to the Hilt’ here…