Creme Caramel French Toast


Serves 8 to 10

2 Tbl. light corn syrup
1 cup brown sugar (not packed)
1/4 C. butter
1 1/2 pounds cinnamon raisin bread, sliced
6 eggs
2 C. milk
2 C. light cream
1/3 C. sugar
1 tsp. vanilla
1/4 tsp. salt
1/4 tsp. lemon extract
sour cream

In a saucepan, combine the corn syrup, brown sugar and butter. Melt until smooth and bubbly. Spread in the bottom of an 11x17 glass baking pan. Overlap the bread slices like dominoes on the syrup. In a large bowl, mix the eggs, milk, light cream, sugar, vanilla, lemon extract and salt. Pour the mixture over the bread. Cover pan with foil and refrigerate overnight. Bake in a 350 degree oven for 45 minutes, then remove the foil. Bake an additional 10 to 15 minutes or until puffed and golden brown. Slice and invert pieces to serve. Garnish with sour cream.

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