I must have watched this video on Facebook a dozen times, in awe. To make such great looking French toast then make a quick caramel sauce to dredge it in seemed wicked. Wickedly GOOD! I couldn’t find a link to a solid post or website so unfortunately my only link is to a Facebook video. I copied the recipe from the video and proceeded to make my P.S. and myself some absolutely amazing French toast!
I’ve never been huge on French toast; I prefer a good pancake or waffle. Throw in blueberries or pumpkin and I’m happy with a flavored breakfast treat. This cinnamon French toast was almost too much! Rich and cinnamon-y then loaded with sticky, creamy caramel was a definite step up for morning food for me. It didn’t take long to make however, and I’d sure make it again!
I started by mixing the French toast batter in a ceramic baking dish. This was a silly step, you could better whisk it in a bowl and pour it into a pie plate for dipping. It was difficult to get the eggs mixed in the baking dish. I ended up with egg whites that weren’t mixed in and had to remix it all.
Once mixed, I sliced up the French bread and dipped the pieces. The recipe didn’t say how many pieces it would make but I used a regular sized loaf of French bread, cut up 8 pieces and dipped them. I had about half of the batter leftover. You could either half the recipe or make a whole lot more French toast out of this recipe.
And as a side note, the recipe called for a baguette, a much smaller slice of bread. My P.S. talked me into buying a larger loaf. My pieces didn’t end up cute little holey pieces like they made in the video. With the size of pieces they used they could have made about 30 pieces of French toast! Totally strange. If you made that many pieces of French toast you wouldn’t have enough caramel from this recipe to coat all of the pieces. The recipe portions are all off. But I think it would be fixed if you simply cut the egg dip part in half.
I fried 8 pieces of French toast at a time in my large, nonstick skillet until they were browned on both sides. I set them aside on a plate. You could fry 4 at a time in a smaller skillet if necessary. They’re going to be heated up again in the caramel sauce anyway.
With all of the pieces of French toast on a plate, I added the butter and let it melt.
I added the brown sugar and stirred the sauce until the brown sugar had melted.
I stirred in the heavy cream and stirred the caramel until it was thickened and again bubbling.
I added 4 pieces of French bread to the pan, dipping them in on both sides then placing them on a plate. I did the same with the second 4 pieces of French toast until they were also coated in caramel.
I sprinkled powdered sugar on the French toast and served them for breakfast. Wow, we were pleased with the flavors and textures of this decadent way to eat French toast! The caramel was buttery and rich, coating the toast nicely. The cinnamon was a nice contrasting touch to the sweetness.
We loved this dish and would love to make it again. Next time we’ll either make more toast or cut the dipping portion in half. It’s a shame to waste!
Caramel French Toast
French toast coated with a fast caramel sauce.
- 3 eggs
- 1 1/2 cups milk
- 3/4 cup brown sugar
- 1 tablespoon vanilla extract
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 8 slices of baguette or French bread (or more)
- 3 tablespoons butter
- 3/4 cup brown sugar
- 3/4 cup heavy cream
- powdered sugar for garnish
Whisk eggs, milk, brown sugar, vanilla, cinnamon and nutmeg until well blended.
Dip slices of bread into egg mixture on both sides until saturated. Set aside on a plate.
Heat large nonstick skillet and fry several slices of bread at a time, turning to brown both sides. Set aside on a plate.
Add butter to skillet and let melt. Stir in brown sugar and cook until sugar is melted, stirring constantly.
Add heavy cream and again stir constantly until caramel is thickened.
Dip pieces of French toast in caramel on both sides to coat.
Serve sprinkled with powdered sugar if desired.