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Oven-Baked Caramel French Toast

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Oven-Baked Caramel French Toast
Graycote Inn, Bar Harbor, Maine
Yankee’s Country Inn Breakfast Cookbook

“Absolutely delicious just the way it is, but for a variation,
place a layer of Granny Smith apple slices between the
sandwiched bread.”

Serves 6 to 9

1 cup firmly packed brown sugar
1/2 cup [1 stick] 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 13- x 9-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 re-
maining 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.
Baked uncovered in a preheated 350 degrees F. 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 [1/2 stick] butter
1 tablespoon light corn syrup

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

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