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Bed & Breakfast
Kieffer, Christa
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Oven-Baked Caramel French Toast
Graycote Inn, Bar Harbor, Maine
Yankee’s Country Inn Breakfast
Cookbook
“Absolutely
delicious just the way it is, but for a variation, place a layer
of Granny
Smith apple slices between the sandwiched bread.”
Serves 6 to 9
1
cup firmly packed brown sugar
1/2
cup [1 stick] butter
2
tablespoons light corn syrup
1
cup finely chopped pecans
12
to 18 slices Italian or French bread
6
eggs
1
1/2 cups milk
1
teaspoon vanilla extract
1/4
teaspoon ground nutmeg
1
1/2 teaspoons ground cinnamon
1/4
teaspoon salt
Graycote
Inn Caramel Sauce (recipe follows)
Combine the brown
sugar, butter, and corn syrup in a small saucepan and cook over medium
heat until thickened, stirring constantly. Pour into a
13- x 9-inch baking
dish and sprinkle half the pecans over the syrup. Place
6 to 9 slices of
bread on top of the syrup mixture and sprinkle the remaining pecans on top
of the bread. Top with the remaining 6 to 9 slices of bread.
Combine
the eggs, milk, vanilla, nutmeg, cinnamon, and salt in a blender. Pour
evenly over the bread slices, cover the baking dish, and chill for 8
hours.
Baked
uncovered in a preheated 350 degrees F. oven until lightly browned, for 40 to 45
minutes. Drizzle sauce over toast before serving.
Graycote
Inn Caramel Sauce
1/2
cup firmly packed brown sugar
1/4
cup [1/2 stick] butter
1
tablespoon light corn syrup
In
a small saucepan, combine the brown sugar, butter, and corn syrup
and cook
until thickened, stirring constantly.
Index - Breakfast Recipe Archives
Yummy
Muffin Recipes
Recipe Archives Index
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