Evie's Best Caramel French Toast

Source: Evie Kennedy (2001)
Prep time: 8 1⁄2 hoursCooking time: 55 minutesTotal time: 9 5⁄12 hours


1 1⁄2 c
brown sugar
3⁄4 c
1⁄4 c
light corn syrup (plus 2 tablespoons)
10 sli
French bread, 1/4 inch thick (or 10 slices Hawaiian bread, 1/2 inch thick)
eggs, large (lightly beaten large)
2 1⁄2 c
1 T
1⁄4 t
3 T
1⁄2 t
1⁄4 c
melted butter


For the French Toast: Combine first 3 ingredients in medium saucepan. Cook over medium heat, stirring constantly, for 5 minutes, or until mixture is bubbly. Pour syrup mixture evenly into a lightly greased 9 x 13-inch baking dish. Arrange bread slices over syrup and press down. You can do 2 layers, just make sure they get soaked. Combine eggs and next 3 ingredients; stir well. Gradually pour mixture over bread. Cover and chill at least 8 hours.

For topping, combine sugar and cinnamon; stir well. Sprinkle evenly over soaked bread. Drizzle melted buffer over bread. Bake, uncovered, at 350° for 45 to 55 minutes, until golden and bubbly.