Best 5 Salted Caramel French Toast Bake Recipe By Tasty Recipes

CARAMEL OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Spray a 9x13-inch casserole dish with cooking spray; set aside.
• To a medium bowl, add the melted butter, brown sugar, and stir to combine. Mixture will have the consistency of wet sand. Scatter this mixture in the bottom of the prepared pan. You will not have complete coverage; set pan aside.
• To a large bowl, add the eggs, and lightly beat to break the yolks and combine.
• Add the milk, vanilla, cinnamon, ginger, salt, and whisk to combine.
• Add the bread to the bowl and toss well, but lightly, with a spatula to evenly coat the bread in the egg-milk mixture.
• Turn bread out into the prepared pan, cover pan, and place it in the refrigerator for at least 1 hour, or up to 12 hours overnight.
• Preheat oven to 350F and remove pan from the fridge while oven is preheating. Bake for about 25 to 30 minutes or until the caramel sauce underneath is lightly bubbling and the top of the bread is slightly crusted over and lightly browned.
• Immediately after you take the casserole dish out of the oven, place a very large serving platter over the casserole dish and invert it so the casserole 'plops' out onto the serving platter. Use caution since the casserole dish is hot and heavy.
• Using a spatula, scrape any caramel sauce from the baking dish onto the French toast casserole.
• Optionally, if desired, lightly drizzle extra caramel or salted caramel sauce over the top, and/or lightly drizzle maple syrup, and serve immediately.
• Recipe is best warm and fresh.

SALTED CARAMEL FRENCH TOAST BAKE RECIPE BY TASTY

Steps:

• In a small saucepan, add the sugar and water, carefully swirling the pan to make sure the water is covering all the sugar. Cook on a medium heat for 5 minutes, or until a deep amber colour, without stirring.
• Turn off the heat and add the double cream, whisking until smooth. Stir in the salt and cool.
• Preheat oven to 350˚F/(180°C).
• In a large bowl, add the eggs, milk, sugar, vanilla extract, cinnamon, and most of the cooled salted caramel sauce and whisk until smooth.
• Placed the chopped white bread into a greased heatproof dish and pour over the egg mixture. Sprinkle over chopped pecans and bake for 45 minutes. (If the top of the bread is burning, cover with foil halfway through baking.)
• Serve with icing sugar and leftover salted caramel sauce.
• Enjoy!

SALTED CARAMEL CROISSANT FRENCH TOAST RECIPE BY TASTY

Steps:

• Make the vanilla whipped cream: In a medium bowl, combine the heavy cream, powdered sugar, and McCormick® Vanilla Extract. Using an electric hand mixer, whip on medium-high speed until thickened and medium peaks form, 3-4 minutes. Cover and refrigerate until ready to serve.
• Make the salted caramel: Combine the granulated sugar and butter in a small pot. Cook over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the butter melts, 2-3 minutes. Once the butter has melted, continue to cook until golden, stirring occasionally. Slowly pour in the heavy cream and whisk until smooth.
• Remove the pot from the heat and stir in the salt and McCormick® Vanilla Extract. Set aside until ready to serve (the caramel will thicken as it cools).
• Make the French toast: In a large bowl, whisk together the milk, granulated sugar, egg, salt, and McCormick® Vanilla Extract until smooth. Whisk in the flour and baking powder until incorporated.
• Heat a large, nonstick skillet over medium-high heat and grease with nonstick spray. Working in batches, dip the croissant halves in batter, allowing any excess to drip off, then arrange in a single layer in the skillet. Cook until golden brown, 3-5 minutes per side.
• Top the bottom croissant halves with a scoop of whipped cream. Cover with the top croissant halves. Drizzle with salted caramel and garnish with the pecans and powdered sugar.
• Enjoy!

OVEN-BAKED CARAMEL FRENCH TOAST

Steps:

• In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
• Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
• Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
• The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
• To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.

CARAMEL FRENCH TOAST

Steps:

• In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into an 8-in. square baking dish coated with cooking spray. Arrange bread over caramel., In a small bowl, whisk the eggs, cream, vanilla, cinnamon and salt; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted in the center comes out clean.