Thursday, June 23, 2011

Breakfast is Served.....

We have a lot of friends & family who visit us, and nothing makes guests feel more welcome than waking up to a delicious homemade breakfast.  This is why I am always on the hunt for wonderful breakfast ideas.  Who wouldn't love to wake up to the aroma of warm french bread dripping with caramel that is coated with a cinnamon sugar glaze?  This recipe for Caramel-Soaked French Toast is just that and more!  What's even better is that you throw it together the day before, so in the morning all you have to do is put it in the oven to bake.  Perfect.  I have been making Caramel-Soaked French Toast  for my family & friends for as long as I can remember, and I hope you & yours enjoy it as much as we do!!!  I would love to hear about your family's favorite breakfast dishes!!!

Caramel-Soaked French Toast

1 1/2 C firmly packed brown sugar
3/4 C butter
1/4 C plus 2 T light corn syrup
10 (1 3/4 inch-thick) slices French bread
4 large eggs, lightly beaten
2 1/2 C half & half
1 T vanilla extract
1/4 tsp salt
3 T sugar
1 1/2 tsp ground cinnamon
1/4 C butter, melted

Combine first 3 ingredients in a medium saucepan.  Cook over medium heat, stirring constantly, 5 minutes or until mixture is bubbly.  Pour syrup mixture evenly into a lightly greased 13"x9" baking dish.  Arrange bread slices over syrup.
Combine eggs and next 3 ingredients; stir well.  Gradually pour mixture over bread slices.  Cover & chill at least 8 hours.  (I let it sit overnight.)
Combine 3 tablespoons sugar & cinnamon; stir well.  Sprinkle evenly over soaked bread.  Drizzle 1/4 cup melted butter over bread.  Bake, uncovered, at 350 degrees for 45 - 50 minutes or until golden & bubbly.  Serve immediately. 
Yield:  10 servings