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Oven-Baked Caramel French Toast

Oven-Baked Caramel French Toast
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Yield: Serves 6 to 9.

Absolutely delicious just the way it is, but for a variation, place a layer of Granny Smith apple slices between the sandwiched bread. -- Graycote Inn, Bar Harbor, Maine

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  • 1 cup firmly packed brown sugar
  • 1/2 cup butter
  • 2 tablespoons light corn syrup
  • 1 cup finely chopped pecans
  • 12 to 18 slices Italian or French bread
  • 6 eggs
  • 1-1/2 cups milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1-1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • Graycote Inn Caramel Sauce (recipe follows)


Combine the brown sugar, butter, and corn syrup in a small saucepan and cook over medium heat until thickened, stirring constantly. Pour into a 13x9-inch baking dish and sprinkle half the pecans over the syrup. Place 6 to 9 slices of bread on top of the syrup mixture and sprinkle the remaining pecans on top of the bread. Top with the remaining 6 to 9 slices of bread.

Combine the eggs, milk, vanilla, nutmeg, cinnamon, and salt in a blender. Pour evenly over the bread slices, cover the baking dish, and chill for 8 hours.

Bake uncovered in a preheated 350 degree oven until lightly browned, for 40 to 45 minutes. Drizzle sauce over toast before serving.

Graycote Inn Caramel Sauce


  • 1/2 cup firmly packed brown sugar
  • 1/4 cup butter
  • 1 tablespoon light corn syrup


In a small saucepan, combine the brown sugar, butter, and corn syrup and cook until thickened, stirring constantly.

Updated Friday, January 18th, 2008

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