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Caramelized French Toast

Caramelized French Toast

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
ANNEMORGANMU

ANNEMORGANMU

My family loves it when I make this variation of French toast that my grandma once made for me. It's a GREAT substitute for sticky cinnamon rolls and a lot less hassle ... ENJOY!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Melt two tablespoons of butter in a frying pan or skillet over medium high heat.
  2. Beat together eggs, milk and salt. Dip bread one at a time into egg mixture and fry until light brown and egg is cooked.
  3. After 4 slices of bread have been cooked, melt remaining 2 tablespoons butter. Cook remaining bread slices until light brown on both sides and egg is cooked.
  4. After all bread slices have been cooked and removed from pan, add brown sugar to pan. Stir until melted and sticky. Add water and stir. Place French toast in caramel sauce. Turn to coat, then remove from pan. Serve.
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Reviews

CookingSherri
206

CookingSherri

4/30/2006

I boiled the water before adding it to the brown sugar and this was FANTASTIC!!! I halved the recipe because of the mixed reviews but there was nothing wrong with this recipe at all. I didn't find it any sweeter than french toast with syrup. I added 1/4 tsp of vanilla to the carmel sauce after it cooked and 1/2 tsp cinnamon to the egg mixture. Other than that, I didn't change anything and I ended up eating all four pieces myself ( I even ate one cold and it was GREAT!!!) If your brown sugar turns hard, if you add boiling water it will eventually disolve into a delicious carmel sauce. Be patient and keep stirring...it's worth it!

Caliope
142

Caliope

12/26/2006

I didn't read the reviews on this one before I made it, I just thought wow, that's not a bad idea and went to throw it together. I suggest you read the reviews first. I've never actually made caramel before, so I just followd the directions exactly... After I was done making the bread I put the brown sugar in the pan, over a medium heat. It took quite a while to start melting, and before it reached the consistency I was waiting for it began to smell like it was burning. When it was nearly all melted, I added the water (which was room temperature). The sugar instantly hardenend (makes sense). Obviously, there was no way to dip anything in this rock hard sheet of sugar that was floating in water, so I waited and stirred. Pretty quickly, it began boiling and the sugar was slowly melting back into the water. By now it definitely smelled funny. I thought, maybe that's the way it's supposed to smell (remember, I've never made caramel before). I continued cooking it until the sugar was basically all melted/combined with the water. Then I dipped a piece of french toast in it and tasted it; It tasted funny, too. In the end, we had french toast the old fashioned way last night, with syrup. I think I should have read the reviews first, but regardless, seems like a lot of extra work for something that (aside from the burned taste) was not that great a substitute for good old-fashioned syrup.

LILBEAR81
108

LILBEAR81

5/8/2005

[color=blue]An Excellent recipe[/color]:-DMy husband made it for me on mothers day and I was very impressed. Very sweet, would go great with ice cream for dessert!!!

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