Monday, January 23, 2012

Sugar Crusted Vanilla French Toast

So there is a lot of snow happening right now...after a long snow drought it has dumped since Thursday and it is making up for lost time! So comfort food was just what the Dr ordered. And how do you make a comfort food even more comforting??? Have it be a comforting breakfast for dinner! I do it all the time, and probably way too much but I don't care I am who I am!

When I started craving this it was uncontrollable so the fact that I didn't make it the night before made it seem impossible but I threw intimidation out the window and totally improvised and it turned out great! A big delicious buttery ball of goodness! The biggest thing I did probably was since it couldn't take all night to soak I put it in a pan with a lid and shook shook shook and used reg bread. Other than that I pretty much followed the recipe from Phemomenon.

Sugar Crusted Vanilla French Toast

1 smallish baguette or crusty loaf of bread, cut into 1-inch slices (about 1 lb loaf)

3 large eggs
1/2 cup milk
1/3 cup heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon ground cinnamon
pinch of sea salt

1/2 cup (1 stick or 8 tablespoons) unsalted butter
3/4 cup packed dark brown sugar
2 tablespoons light corn syrup
1 teaspoon pure vanilla extract

1 Day Ahead:
Butter a 9×9-inch pan on the bottom and sides. Place the bread slices, standing up, in the pan. Set aside while preparing the custard.
In a large measuring cup or pitcher, whisk together the eggs, milk, cream, vanilla, cinnamon and salt until well combined. Pour the mixture evenly over all the bread slices in the pan. Cover the pan tightly with plastic wrap and refrigerate overnight.

Next Morning:
Preheat the oven to 350 degrees F. Remove the french toast casserole from the refrigerator and set it on a baking sheet.
In a large microwave safe bowl or heat proof large glass measuring cup, melt the butter in the microwave till just melted (about 1 to 1 1/2 minutes on high). Add the brown sugar and corn syrup, whisk well to combine. Microwave on high again in 30-second bursts (two to three times should be enough) till the sugar is melted and the mixture is bubbly and hot. Gently whisk in the vanilla extract. (Alternatively, you can do this process in a pan on your stovetop.)
Carefully and evenly pour the sugar mixture over the french toast casserole, covering each slice well. Place the casserole, on the baking sheet, into the oven and bake until puffy all across the pan like a good bread pudding, and is golden and baked through, about 40 to 45 minutes depending on how packed your pan was. The casserole will deflate as it cools. Serve warm with mixed berries.

Photo Credit: also Phemomenon's pic!


  1. Wow! Sounds sooo good!
    Thanks for linking up to Show & Share!

  2. Hey, just wanted to let you know that I featured this today from my Show & Share party. Thanks for linking up!

  3. This looks so yummy! I would love for you to visit my new food blog, The Sweet Spot, and link up your recipes to my Mouthwatering Monday Link Party!

  4. This would be perfect for a lazy weekend morning! Thanks for Sharing and I'll be featuring this at Thursday's Treasures this week!


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