Caramel French Toast

January 14, 2012

Caramel French ToastThis morning was so special!  I was very blessed to have hosted a birthday breakfast for my dear friend and neighbor, Beverly.  She invited several of her closest friends and, we had a SUPER time laughing, sharing and, most of all, celebrating the “birthday girl”.   I prepared a simple and yummy French         toast recipe, and, I am excited to share the recipe with you!

I prepared CARAMEL FRENCH TOAST.   This is one of my favorite things to fix for a special occasion breakfast.   This recipe has been a tradition in my home since I was a newlywed.    You will usually always have these ingredients on hand and, this dish presents in a “fancy” way….fun to serve to your guests.

Simply Combine the brown sugar, butter and corn syrup in a saucepan and cook for 5 minutes until bubbly.  Pour syrup into a 9 x 13 glass Pyrex dish.  Arrange French bread slices over the syrup and, then, pour the egg mixture slowly over the top of the bread.  Refrigerate overnight, or, for 8 hours.  DONE!

How to Prepare Caramel French Toast

5.0 from 1 reviews

Caramel French Toast
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 

Serves: 8-10

  • 1½ cups firmly packed brown sugar
  • ¾ cup butter, unsalted
  • ¼ cup corn syrup (Karo)
  • 4 eggs, beaten
  • 1 cup half-n-half
  • 1½ cups whole milk
  • ¼ t. salt
  • 10 (1½ inches thick) slices French bread (soft bread, not hard)
  • 4 T. sugar
  • 1½ t. cinnamon
  • ¼ cup butter, unsalted

  1. Combine sugar, butter and corn syrup in a saucepan. Cook over medium heat, stirring constantly, for 5 minutes or until mixture is bubbly. Pour syrup evenly into a lightly greased 9 x 13 glass baking dish. Arrange bread slices over syrup. Combine eggs, milks, vanilla and salt; stir well. Gradually pour over bread slices. Cover and chill at least 8 hours (or overnight). When ready to bake, combine the sugar and cinnamon and sprinkle evenly over the soaked bread. Drizzle with the remaining butter. Bake, uncovered, at 350 degrees for 45 to 50 minutes or until golden brown and bubbly. Serve right away.

This recipe is perfect for a weekend breakfast.  Thrill your family this weekend and serve up this divine dish.  I truly hope you will add this recipe to your celebrations.

With Love & Flair,

Happily Linking To:

Tidy Mom , Serenity Now, At The Picket Fence, Tater Tots and Jello,

The Shabby Nest, Stuff And Nonsense, Common Ground, My Romantic Home 

2805 , 504 Main, Chic On A Shoestring  ,  I Heart Naptime

  • Carrie

    Wow, this looks delicious…pinning it for later use! Thanks.

  • jen @ tatertots and jello

    Wow – that looks so good. And it sounds like you had a wonderful time with your friends!!

    I featured you on my TT&J FB page 🙂


  • Kathryn

    Have made for brunches and showers and it is delicious. I like to use Challah bread for an amazing twist. Love this!

  • Elena @ La Petite Vie

    Oh my gosh, YUM, this sounds and looks amazing!!! I love anything with caramel! Thanks so much for sharing the recipe, can’t wait to try it out.

  • Beverly Russell

    Thank you for making this wonderful dish for my birthday. Lilly had some friend spend the night last night and I served it for breakfast this morning and they loved it! So glad to have this recipe. Thanks, friend!

  • aaminah

    hi, about the ‘Corn syrup’..there are different kinds, could you be more specific…is it the ‘dark corn syrup’ or the ‘light corn syrup’, also if you know any substitutes for ‘corn syrup’ and if we use something else..does the taste vary???

    • Beth


      Thank you for your comment! The light corn syrup is what I use in this recipe. Have a great week!

      Best Regards,
      Flair For Home

    • Beth

      Hello! I want to make sure I let you know….the light corn syrup in the caramel French toast works just great! Thank you! -Beth

  • michele@hellolovelyinc

    serious yum going on here.

    visiting via TTJ and would love to have you stop by kate spade/vintage jewelry giveaway:



  • Heather

    I would love for you to link this recipe up to my Famous Linkz Party!

    Heather aka Made Famous By

  • todays date

    i love your blog, i have it in my rss reader and always like new things coming up from it.

    • Beth

      Thank you so much for your kind comment! I truly appreciate you taking the time to encourage me! Best Regards, Beth

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