Caramel Bottom French Toast


The BEST overnight French Toast recipe on the planet!  And Grandma B.’s strawberry sauce.



1/2 cup packed brown sugar

1/4 cup butter

2 Tble light corn syrup

16 slices French bread

½ tsp cinnamon, PLUS more to sprinkle on top

5 eggs

1 3/4 cups milk

1 tsp vanilla

½ tsp cinnamon

¼ tsp salt

*Place butter in a microwave-safe bowl. Microwave for a couple seconds to melt butter. Stir in brown sugar and corn syrup. The brown sugar will NOT be dissolved. Don’t worry…it will get all melted and caramelly when it bakes! Pour caramel in a greased 9X13 glass baking dish.

Blend eggs, milk, vanilla, salt, and cinnamon together in a blender until well combined and frothy. Dip bread in egg mixture and put two on top of each other, like a sandwich, into the pan right on top of the caramel. Pour extra egg mixture over top. Cover and chill 8 hours or overnight. Remove from frig about 30 minutes before baking. Bake uncovered at 350 for30-35 minutes or until fork comes out clean.

Serve with strawberry sauce. DELISH!!!!!

NOTE: You can double this and put it in a 11X15 DEEP baking dish. If you double this recipe, baking time will increase to 60 minutes.

Strawberry Sauce:

2 lbs Frozen (and thawed) or fresh strawberries

1/2 cup Sugar

*Blend all together in blender until smooth.