Caramel French Toast

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!

Caramel 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!

Whisk together dipping liquid.

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.

Dip both sides of French bread in batter and set aside on a plate.

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.

Flip until both sides of bread is saturated.

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.

Add butter to skillet. Add brown sugar and stir until it is bubbly and melted.

With all of the pieces of French toast on a plate, I added the butter and let it melt.

Stir in the brown sugar and cook until it is melted.

I added the brown sugar and stirred the sauce until the brown sugar had melted.

Cook for several minutes until caramel is thickened

I stirred in the heavy cream and stirred the caramel until it was thickened and again bubbling.

Place several pieces at a time in caramel, turning to coat both sides.

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.

Caramel French Toast

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.