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Salted Caramel French Toast Recipe

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Salted Caramel French Toast Recipe
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Servings
Ingredients
For the French Toast Bake:
  • 1 loaf white country bread sliced to ½ inch thickness
  • 8 eggs
  • 3 cups whole milk
  • ¼ cup sugar
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ¼ cup powdered sugar for dusting
  • 1 cup Salted Caramel for serving (see recipe below)
For the Salted Caramel Sauce:
  • 1 cup white sugar
  • 1/3 cup water
  • ½ cup heavy cream
  • ¼ cup unsalted butter
  • 1 teaspoon sea salt
Servings
Ingredients
For the French Toast Bake:
  • 1 loaf white country bread sliced to ½ inch thickness
  • 8 eggs
  • 3 cups whole milk
  • ¼ cup sugar
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ¼ cup powdered sugar for dusting
  • 1 cup Salted Caramel for serving (see recipe below)
For the Salted Caramel Sauce:
  • 1 cup white sugar
  • 1/3 cup water
  • ½ cup heavy cream
  • ¼ cup unsalted butter
  • 1 teaspoon sea salt
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the French Toast Bake:
  1. In a buttered 9×14 baking dish, arrange the slices of bread in two rows, overlapping. Set aside.
  2. In a mixing bowl whisk eggs, milk, sugar, vanilla, nutmeg and salt. Pour egg mixture evenly over the bread and let rest in the fridge overnight, covered.
  3. Once ready to bake, preheat oven to 350 degrees. Bake for 40 to 45 minutes. If the top begins to brown too quickly, cover with foil.
  4. Before serving, sift generously with powdered sugar and drizzle with salted caramel sauce.
  5. Serve with additional powdered sugar and Salted Caramel Sauce if desired.
For the Salted Caramel Sauce:
  1. In a saucepan over medium heat add the sugar and water. Do not mix or stir.
  2. Bring the pan to a boil and continue to boil until the clear mixture turns a deep amber color. This should take approximately 5 to 7 minutes, but watch closely as the sugar will turn from deep amber to burnt sugar very quickly.
  3. Once the desired color is reached, remove from heat and immediately add the cream, butter and salt.
  4. Whisk vigorously until a silky, smooth caramel is formed. Let come to room temperature and refrigerate in a sealed tight container for up to two weeks.
NOTE:
  1. It is important to make the Salted Caramel Sauce ahead of time so it sets properly. If the caramel has become too thick to drizzle once refrigerated, microwave in 30-second increments until desired consistency is reached.

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