Oven-Baked Caramel French Toast

This Mother’s Day, treat your mom to a special brunch… Make her this delicious french toast!  Personally, this is a very special Mother’s Day for me, since I am now the proud mother of both a son and a daughter.  My little girl will be 3 weeks old this Saturday, the 7th.  She is quite precious, and I am loving every second of being a mother of two!

Oven-Baked Caramel French ToastI made this for my mom when she recently visited a few weeks ago after the birth of my daughter.  It’s such a special way to say “I love you” and “thank you”!

Begin by making the caramel layer… It’s simple: sugar and butter.


Next, slice up your french bread.  You’ll need anywhere from 8 to 12 slices.  See what fits in your baking dish before you pour in the caramel.

French BreadBread

Now that you know how many slices will fit, pour the caramel into the dish.


The egg mixture can be combined by hand with a whisk, but it’s so simple to put everything in a blender.  Give it a few pulses, and it’s ready to pour over the bread.

Ready to BlendPourReady to Chill

Chill the bread in the refrigerator overnight.  The bread will soak up the egg mixture almost completely.


Let it sit on the counter while you preheat the oven, and then bake until the bread gets to be light golden brown.  If you wish, you can turn on the broiler for a minute or two just so the toasts get extra toasty.

Ready to Eat

Flip a piece of toast over onto a plate so the caramel is on top, and serve while hot!

Oven-Baked Caramel French Toast

Yield: 4 to 6 servings

Caramel Sauce
1 cup packed brown sugar
1/2 cup butter
2 tablespoons light corn syrup
French Toast
8 to 12 slices french bread
6 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (optional)
1/4 teaspoon salt

In a small saucepan, combine caramel ingredients. Cook over medium heat, stirring constantly, until bubbling. Pour sauce into a 13"x9" baking dish. Place slices of bread on top of the sauce, crowding if necessary. Combine eggs, milk, vanilla, cinnamon, nutmeg, and salt in a blender. Pour evenly over bread. Cover and refrigerate at least 8 hours, or overnight. Preheat oven to 350 degrees F. Remove dish from refrigerator 30 minutes prior to baking. Bake at 350 degrees F for 40 to 45 minutes until puffy and light golden brown. To serve, invert slices of toast on serving plates.


Adapted from Taste of Home

23 thoughts on “Oven-Baked Caramel French Toast”

  1. Looks amazing, I’m wondering if the recipe could be altered to use more eggs along with less milk. Would you happen to have any input, or would I just have to experiment? Thanks

    1. I have not tried any alterations as far as adjusting the amounts of eggs and milk, so unfortunately, I have no advice on that matter. I have, however, used part milk and part cream, sometimes some half-and-half, with excellent results!

      1. that sounds sooooo good! I’m making it for the first time this morning…we’ll see how it goes.

    1. Mmm… caramel apple french toast! I think adding slices to the caramel layer (so they would be right-side up for presentation) sounds like a great idea!!

  2. Sounds delicious!!
    I’m going to layer the bread/caramel/egg 3 times to get a stack (it all cooks anyway because of the oven) and then a touch of maple syrup and bacon to finish =)

  3. This is simply wonderful extra special if you want to add fresh pie apples, sliced, between the caramel and the bread. Or you can use apple pie filling. Do everything else as called for. Speaking of heavenly, Oh, Yes, Yum. If you want some meat, you can add some ham or bacon slices. I like it just the way it is or with the apple slices.

    I think I’ll have some tomorrow

  4. Sounds delicious….but as someone who lives alone (and therefore usually makes breakfast for one), how would you reheat the leftovers? Right-side-up in the microwave? Leave in the baking dish and heat in the oven? (Would the caramel get all burnt?)

    Maybe I’ll make a loaf pan full of 1/4 or 1/3 the recipe….

    1. SarahT- We sometimes have leftovers and reheat them the next day. Caramel side up in the microwave for 30-second intervals until its hot works for us! Haven’t had any problems with burning the caramel so far.

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