Dec 7, 2012 - Christmas, Recipe Book    12 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

Christmas Morning Casserole {Caramelized French Toast}

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).

Christmas Morning Casserole {Caramelized French Toast}

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.

Christmas Morning Casserole {Caramelized French Toast}

Pour in 2 teaspoons of vanilla extract.  Whisk together.

Christmas Morning Casserole {Caramelized French Toast}

Pour the mixture over the bread.  Stir the bread being sure to cover each piece completely.  Cover with plastic wrap and refrigerate over night.

Christmas Morning Casserole {Caramelized French Toast}

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.

Christmas Morning Casserole {Caramelized French Toast}

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.

Christmas Morning Casserole {Caramelized French Toast}

Serve up with a large spoon.  Sprinkle with powdered sugar and whip cream and enjoy together.

Christmas Morning Casserole {Caramelized French Toast}

Click HERE for the PRINTABLE RECIPE

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12 Comments

  • 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! :D

  • 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?

  • 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!

  • Loved this idea because I hate having everyone eat @ different times while I stand over a hot stove cooking a few pieces @ a time.

    Tried the recipe as shown with only 1 added ingredient… mandarin oranges. Very disappointed that I hadn’t noticed the instructions were incomplete till after pouring the egg mixture (minus 1 1/2 cups milk) & allowing it to sit in the fridge for the night. Discovered this the next morning when continuing to follow recipe. That’s also when I discovered no oven temp on the recipe.

    Found a comment with the missing pieces to the recipe. I added the milk & allowed it to soak up a bit before continuing with recipe. I had to bake it an additional 20 mins because it didn’t seem to firm up or crisp up at all. Next time, I may try to bake it as directed for 30 mins, then raise the temp to 400 to crisp for another 15 mins.

    It did taste yummy, but a bit too sweet so I’ll experiment to dial down the sweetness.

    • Judy, Thanks for trying it out, and SORRY for all of the mess ups! I need to edit the recipe. And yes, it is VERY sweet. If you cut the amount of brown sugar and butter that you add in the morning that should do it.

  • Hello again. Since my daughter & I liked this our first go around, decided to have it again for Christmas. I noticed you added the oven temp to the recipe, but also noticed you still don’t say when to add the 1 1/2 cups milk.

    I cut the brown sugar down to 1 cp & the corn syrup down to 2 tablespoons this time, since the original was too sweet. Oh by the way, my first time I had only 4 eggs (mis-counted recipe needs). Decided to try recipe anyway. Still tasted great, but thought you may like to know it could still be made with fewer eggs than the recipe called for.

    Thank you again for the yummy post.

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