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Caramel Baked French Toast Recipe

Caramel Baked French Toast Recipe

As if an oven-baked French Toast recipe, in all its golden puffed greatness wasn't delicious enough, Chef Lisa went ahead and outdid herself by adding an easy homemade caramel sauce and sweet crumble topping. Not only is this decadent dish a guaranteed crowd pleaser, but it's also great on the host, a stress-free dish that can be assembled a day in advance and baked off just before guests arrive.

Bite Me Bit

"It's not quite breakfast, it's not quite lunch, but it comes with a slice of cantaloupe at the end."

-Jacques, The Simpsons


Caramel Sauce

1 cup sugar
1/3 cup butter, cut in cubes
½ cup heavy cream
pinch kosher salt

Crumble Topping

1½ cups flour
1¼ cups brown sugar
1½ tsp ground cinnamon
½ tsp kosher salt
¾ cup butter, cut in cubes

French Toast

2 cups whole milk
½ cup heavy cream
¾ cup sugar
6 eggs
1 tbsp vanilla extract
12 cups cubed French bread


1) For the caramel sauce, make sure your ingredients are measured out and ready. In a medium, heavy bottomed saucepan, add sugar over medium heat. Once the sugar starts to melt, start whisking and continue to whisk until it is completely melted. Once melted, stop whisking and allow the sugar to cook to a deep amber, caramel color. Immediately add the butter and whisk until it is incorporated. Remove from heat and slowly stir in the cream and salt. Pour into a glass bowl or jar and allow to cool to room temperature.

2) For the crumble topping, in a medium bowl, combine flour, brown sugar, cinnamon and salt. Add butter and mix in with your fingers until the mixture resembles pea-sized chunks. Set aside.

3) For the French toast, coat a 13x9-inch baking dish with non-stick cooking spray. In a large bowl, whisk together milk, cream, sugar, eggs and vanilla extract. To assemble, place half of the cubed bread in the bottom of prepared baking dish. Pour half of the milk mixture evenly over the bread. Sprinkle with half the crumble topping and pour half the caramel sauce over top. Repeat with remaining bread, followed by the remaining milk mixture and finish with the crumble topping and caramel sauce. Cover and refrigerate for several hours or overnight. When ready to bake, remove from refrigerator and preheat oven to 350ºF. Bake for 45-50 minutes or until set and golden brown.

Serves 14-16

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