Wednesday, December 24, 2008

Caramelized French Toast

This is our traditional Christmas Day breakfast. I love that the all the preparation is made the night before, so on Christmas Day when all the excitement is going on in our home, all I have to do is bake.  Plus it's absolutely delicious. Merry Christmas!

4 tablespoons corn syrup
1-1/2 cups brown sugar
1 cup butter (2 sticks)
1-2 loaves white/french bread (crusts removed)
12 eggs
2 cups milk
2 teaspoons vanilla
1-1/2 to 2 cups frozen strawberries
1/4 cup water
1/4 cup sugar
2 tablespoons cornstarch
1 container vanilla yogurt
1 tablespoon cinnamon

To make the french toast
1. Combine corn syrup, brown sugar, and butter in medium-size pan and cook over medium heat until bubbly, stirring frequently.

2. Pour syrup into greased 9 x 13 baking pan.

3. Nestle bread into pan on top of syrup making 2 layers. I use Texas Toast, but you can use any white or french bread that is airy and absorbent.

Don't be afraid to cut bread into smaller pieces so it fits into every nook and cranny in your pan.

When you are placing your second layer of bread, place pieces so they do not line up exactly with the piece under it. It will make your french toast more sturdy when cutting it to serve.

4. Combine eggs, milk, and vanilla in small bowl. Whisk until all ingredients are incorporated.

5.  Pour egg-milk mixture over bread making sure all of the bread is soaked.  Cover and refrigerate overnight.

To make the strawberry sauce
1. Combine strawberries, water, and sugar in small saucepan. Place over medium-high heat and bring to a boil.

2. Mix 2 tablespoons water and 2 tablespoons cornstarch in small bowl until fully dissolved. Pour into boiling strawberry mixture to thicken.

3. Transfer to bowl or serving container and allow to cool to room temperature.  Cover and store in refrigerator overnight.

To serve
Preheat oven to 350 degrees and bake french toast uncovered for 45 minutes, until middle is no longer visibly mushy. While baking, mix cinnamon into yogurt.  Invert onto serving platter.  Serve immediately with cinnamon yogurt and reheated strawberry sauce.


Four For France said...

Hey..I made this New Year's Eve so that we could have a yummy, easy, LATE breakfast on New Year's Day. It was spectacular. Even my hubby, who does not like most breakfast foods, enjoyed it. Since my mom is visiting and she is diabetic, we made the strawberry syrup using splenda so that she could put the syrup on a couple of pieces of regular french toast and feel like her breakfast was special, too. Because the syrup has cornstarch in it, it thickened beautifully and worked just fine with splenda. Thanks for sharing this recipe. I can't wait to try others. jw

p.s. I could not find cinnamon yogurt, so we had vanilla...but I would LOVE cinnamon yogurt. Where do you get it?

Mamahollioni said...

Okay, my apologies. I haven't been able to find "cinnamon yogurt" for the last several years and I should have remembered that when I originally posted the recipe. I think yogurt companies have discontinued it for all the banana-cream-pie-kind-of flavors. I have been mixing cinnamon & sugar into vanilla yogurt as a substition, but I will find an actual replacement for you. I'm glad you liked the french toast without it though!