An Onion Exposed: Baked Caramel French Toast

An Idea for your Next Gathering!

This recipe comes from my grandson's, First Holy Communion reception,
which was held last spring. The ladies of the church prepared a beautiful reception
after the Holy Mass. This recipe was part of their delicious breakfast.

The ladies told me this is a dish that may be made ahead of time and frozen.

Many of you may feel as excited as I was when I heard that. : )

This is such a great recipe to use for family events when you really

don't want to spend all of your time in the kitchen, but want to
serve a comfort food.

I am including the recipe for a single batch up to 4 times
in case you choose to make it for a larger event.

Baked Caramel French Toast

Topping: 9X13 x 2 x3 x4

Brown Sugar 1 Cup 2 Cups 3 Cups 4Cups

Butter 6 Tbsp 1.5 sticks 2 sticks 3 sticks
Whipping Cream 1/3 Cup 2/3 Cup 1 Cup 1 1/3 Cups
Light Corn syrup 3 Tbsp 3/8 Cup 5/8 Cup 3/4 Cup

French Toast:

Eggs 3 eggs 6 eggs 9 eggs 12 eggs
Milk 1/2 Cup                   1 Cup 1 1/2 Cup                    2 Cups
Vanilla 1 tsp. 2 tsp. 1 Tbsp. (3 tsp.)        1 Tbsp.+1 tsp(4 tsp.)
Salt 1/4 tsp. 1/2 tsp. 3/4 tsp. 1 tsp.
Texas Toasting Bread 8 sl. 16 sl. 24 sl.                        32 sl.

Spray pan with cooking spray.

Combine topping ingredients and heat until smooth. Do not boil.

Spread topping in baking dish. (There is enough topping to use a 12.5 x17 jelly roll pan but need more bread and dipping mixture.)

Beat eggs, milk, vanilla, and salt.

Cut Texas toasting bread on the diagonal, dip in egg mixture, and place over topping in the baking dish.

Cover and refrigerate overnight.

Bake at 400 degrees for 20-25 minutes or until golden brown.

Let stand 3-5 minutes and invert onto a serving platter. (We served right out of the pan.)

Note:
- You may use homemade or French bread.
- I have used milk instead of whipping cream, and it still tasted great!

Going into the oven...