French toast baked in the oven in a luscious
caramel sauce and inverted to serve, topped with a dollop of
sour cream.
Creme Caramel French
Toast
- 2 tablespoons light corn syrup
- 1 cup brown sugar
1/4 cup butter
1 1/2 pound loaf of sliced cinnamon raisin bread
- 6 large eggs
- 2 cups milk
2 cups half-and-half
- 1/3 cup granulated sugar
2 teaspoons vanilla extract
- 1/2 teaspoon salt
Sour cream for accompaniment
- In a saucepan combine the corn syrup,
brown sugar, and butter. Cook until smooth and bubbly. Spread
in the bottom of an 17 x 11-inch baking pan.
- Overlap bread slices in pan over syrup.
- In a bowl mix eggs, milk, half-and-half,
sugar, vanilla, and salt. Pour over bread slices. Allow to set
for 15 to 20 minutes.
- Bake, covered, at 350°F (175°C) for
45 minutes, then remove cover. Bake for additional 10 to 15 minutes
or until puffed and golden brown.
- Slice and invert pieces to serve. Garnish
with dollops of sour cream.
Makes 6 to 8 servings.
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