Jody Ferlaak's Baked Caramel French Toast

The beauty of this yummy french toast, besides being totally easy, is that you make it the night before! : ) I got the recipe from Jody recently and while it says to bake it in a 9 x 13, next time I'll try it in a jelly roll pan--there was plenty of caramel sauce and not enough toast to feed a family.

Baked Caramel French Toast

Ingredients:

***Topping*** (which actually goes in the pan and is the bottom at first)

1 cup firmly packed brown sugar

1/3 cup whipping cream or milk or whatever you have on hand

6 tablespoons butter or marg.

1 tablespoon corn syrup

Mix these ingredients in a saucepan over med/low heat until melted. DO NOT BRING TO A BOIL. Pour into a greased 9x13 pan.

***French Toast*** (I would have needed to make double of the egg mixture to cover an entire loaf of french bread)

3 eggs

1 teaspoon vanilla

1/2 cup milk

1/4 teaspoon salt

1 loaf of french bread- sliced into 1/2" pieces

Mix eggs, vanilla, milk and salt in a bowl. Dip slices of french bread into egg mixture, coating them well. Place them onto the mixture in your 9x13 pan- squeeze in as many slices as you can fit.

Cover pan and refrigerate overnight or at least 3 hours.

Bake at 400 degrees for 20-25 minutes. Don't overbake!

Serve the french toast with the caramel side up. Sift a little powdered sugar over the top.

Drizzle syrup on top if you like. (We did not add syrup...it was sweet enough!)

Add fruit if desired. Jody told me that in the fall she makes what I would call fried apples to go on top. I peel, core & slice apples and throw them in a skillet with butter and brown sugar. Cook on medium heat until the apples are soft. Top with a sprinkle of cinnamon. If you're doing the apples on top of this french toast, I'd probably just cook them with a little butter and that's it...seriously, it's sweet enough!

Super easy and yummmmmmmMy!

: )