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!

I 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.

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.

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.

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

Oven-Baked Caramel French Toast
Adapted from Taste of Home

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.

Makes 4 to 6 servings.