LisaLA -- we're making your overnight caramel french toast!

It was so yummy! I made two trays -- one for a brunch I am hosting at 10

and a smaller half tray for the hubby and kids to try at 7 -- it was a hit with the family! It's going in my save pile -- if hosting a big brunch, it would be perfect with the standard sausage strata and they can both be made ahead.

I made bacon, pecan pie mini-muffins, and a bowl of mixed berries (and maple syrup) to serve with it. Thanks, Lisa!

 
MiainMD - I give up! searched and searched and can't find the french toast OR

the pecan pie muffins... could you provide a link?
Thanks!!

 
I used a loaf of cinnamon swirl bread I had in the freezer and it was

enough to make my standard 9 by 11 pyrex and a smaller 8 inch square pan with a big slice leftover.
I imagine a standard frenchloaf should be enough.

 
Hi Mia, I'm so glad you enjoyed it - it is a recipe I got off the Swap many moons ago, I'll have see

if I can dig through the archives to find the original poster of it.

 
I am pretty sure that I posted an ISO for it, because I had lost it...

I had made it from either Bon Appetit or Gourmet and had lost the recipe. Someone posted it for me, but I don't remember who.

 
potential D-in-law loves maple. Could syrup replace the Karo?

I want to please this girl - she'll be the mother of the grandkids I've been waiting for so long!

 
Hi Anna - I don't see why not, but I would also recommend serving it warmed on the side as well.

Your caramel layer will be a thinner consistency with maple, since Karo is much "thicker".

 
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