"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Caramel-Soaked French Toast Recipe

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This recipe for Caramel-Soaked French Toast, by , is from My Family's Best! A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynn Randall
Added: Sunday, November 27, 2005


1 1/2 cups firmly packed brown sugar
3/4 cup butter or margarine
1/4 cup plus 2 teaspoons light corn syrup
10 (1 3/4 in.) slices French bread
4 large eggs, lightly beaten
2 1/2 cups milk or half-and-half
1 Tablespoon vanilla extract
1/4 teaspoon salt
3 Tablespoons sugar
1 1/2 teaspoons ground cinnamon
1/4 cup butter or margarine, melted

Combine first 3 ingredients in a medium saucepan. Cook over medium heat, stirring constantly, 5 minutes or until mixture is bubbly. Pour syrup mixture evenly into a lightly greased 13x9x2 in. baking dish. Arrange bread slices over syrup.
Combine eggs and next 3 ingredients; stir well. Gradually pour mixture over bread slices. Cover and chill at least 8 hours.
Combine 3 Tablespoons sugar and cinnamon; stir well. Sprinkle evenly over soaked bread. Drizzle 1/4 cup melted butter over bread. Bake, uncovered, at 350 degrees for 45 to 50 minutes or until golden and bubbly. Serve immediately.




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