{Light} Overnight Caramel French Toast
(1) Light
(2) Overnight
(3) Caramel
(4&5) French Toast
I know, I know. That was kind of lame. And pretty obvious.
But still. You get where I’m coming from, right?
We are totally nuts about breakfast here. And caramel. And make-ahead meals. And not feeling guilty about eating make-ahead breakfasts that are full of sticky caramel.
But we rarely eat a hot breakfast like pancakes or french toast unless we’re eating brunch. Or brinner.
Because who has time for that? When I can finally drag myself out of bed in the morning, it’s for a serious mug of coffee and something to eat, like, now.
I am not about to spend an hour or more slaving over the stove to make a hot breakfast, no matter how badly I want it.
Just waiting 5 minutes for the coffee to brew is hard enough.
I first tried this recipe from Cooking Light a few years ago, and it’s one that’s stuck with me. I made it for Christmas one year when my family decided to do a big brunch instead of a turkey dinner (which I happen to think is a fantastic idea, but again, I just professed my incredibly deep love for breakfast foods), so I thought I definitely had to share it with you before Christmas is here so that you can all enjoy it this Christmas, too.
If you can resist the urge to stuff yourself with all 10 pieces and not share with anyone, it’s actually a decadent breakfast with pretty reasonable calories. The only thing I added was a few tablespoons of cream to the caramel so that it doesn’t get quite as sticky.
{Light} Overnight Caramel French Toast
Prep time 15 mins
Cook time 50 mins
Total time 1 hour 5 mins
Light Overnight Caramel French Toast: so decadent and super easy! The perfect treat for a relaxing morning.
Serves: 10 servings
Ingredients
- 1 cup brown sugar, packed
- ½ cup light corn syrup
- ¼ cup butter
- 2 tbsp light or heavy cream
- non-stick spray
- 10 1" slices French bread (or any other thick-sliced bread)
- 2½ cups low-fat milk
- 1 tbsp flour
- 1½ tsp vanilla
- ¼ tsp salt
- 2 large eggs
- 2 tbsp sugar
- 1 tsp cinnamon
Instructions
- Spray a 13x9" baking dish with non-stick spray and set aside.
- In a small pot, combine brown sugar, corn syrup and butter. Cook over medium heat until mixture is bubbly, 4-5 minutes, stirring constantly. Stir in cream and pour into prepared baking dish.
- Arrange bread slices on top of caramel in dish.
- In a bowl, combine milk, flour, vanilla, salt and eggs with a whisk. Pour over bread. Cover and refrigerate 8 hours or overnight.
- Preheat oven to 350 degrees F.
- Combine sugar and cinnamon and sprinkle evenly over bread. Bake for 45-50 minutes or until golden. Let stand a few minutes before serving.
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