Before it goes in the oven.

Today I’m sharing one of my favorite brunch recipes. I can’t remember where I came across the basis for this recipe, but I think it was from a recipe listserv from the late 1990s.

Caramelized French Toast

• 

  After it’s cooked. I would’ve taken a photo after I dished some, but I’m horrible at plating and tend to just lob stuff on my plate with great impatience to get to the eating part. 🙂

  1/2 cup butter

• 1 cup brown sugar
• 2 tbsp. light corn syrup
• 1 baguette, cut in 3/4-inch pieces
• 6 eggs
• 1 1/2 cup milk (I also find using 1 cup milk and a 1/2 cup of Irish cream or Kahlua to be yummy)
• 2 t. vanilla extract
• cinnamon

Preheat oven to 350 degree Fahrenheit. Combine butter, brown sugar, and corn syrup in a saucepan and bring to a boil over medium heat. Pour into a 13X9-inch baking pan.

Lay pieces of baguette in pan over sauce. In medium bowl, stir together eggs, milk, and vanilla until well blended. Pour mixture over bread. Sprinkle top with cinnamon. Bake until well browned, about one hour. Serve hot.