This delightful recipe combines the rich flavors of caramel and French toast into a baked dish that's perfect for breakfast or brunch.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and the perfect texture.
Spray a 13x9 baking dish with nonstick cooking spray.
Ensure the entire surface is coated to prevent sticking.
In a medium saucepan, combine the brown sugar, corn syrup, butter, and heavy cream.
Stir constantly to avoid burning the sugar.
Cook over medium heat, stirring constantly, until the mixture is smooth and combined. Do not let it boil.
Keep the heat moderate to prevent the caramel from separating.
Pour the caramel mixture into the prepared baking dish, spreading it evenly.
Use a spatula to ensure an even layer.
In a large shallow dish, beat the eggs.
Whisk until the yolks and whites are fully combined.
Add the milk, vanilla extract, and salt to the eggs, and mix well.
Blend thoroughly for a consistent mixture.
Dip each slice of bread into the egg mixture, ensuring it absorbs the liquid.
Allow the bread to soak briefly for a richer flavor.
Arrange the soaked bread slices over the caramel in the baking dish.
Overlap slightly if needed to fit all slices.
Cover the dish and refrigerate overnight.
This step allows the flavors to meld and the bread to fully absorb the mixture.
Bake uncovered in the preheated oven for 20-25 minutes, or until the toast is golden brown and the caramel is bubbly.
Check occasionally to prevent over-browning.
Let the dish stand for 2 minutes before inverting it onto a large platter.
Use oven mitts and be cautious of hot caramel.
Serve immediately, scraping any extra caramel onto the toast.
Pair with fresh fruit or whipped cream for added indulgence.
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