1 cup brown sugar
1 stick butter
2 tbsp. light corn syrup
1/2 cup chopped pecans (optional)
6 thin bagel slices (you actually only need 3 thin bagels, separate and spread the 6 halves onto baking dish)
1 1/4 cups milk
1 tsp vanilla extract
1 1/2 tsp. ground cinammon
1/4 tsp. salt
non-stick cooking spray
Spray your 9 x 13″ dish lightly with non-stick cooking spray. Place six thin bagel halves (sliced side up) sprinkle with pecans (optional).
Combine eggs, milk, vanilla, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices cover the dish and refrigerate for eight hours or overnight.
The next morning, preheat oven to 350°. Remove the French toast from the refrigerator 30 min. prior to baking. Bake in preheated oven for 35 to 45 min. until lightly browned. Since my family doesn’t like the soft center of regular French Toast, they prefer this recipe. It comes out firm and slightly crunchy on top.
To make the caramel sauce for topping: In a small saucepan, combine 1 cup brown sugar, 1/2 cup of butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened. (If you don’t like caramel sauce, you can substitute maple syrup on top.) Spoon French Toast onto plate and pour caramel sauce over top. Serve immediately. Makes 6-8 servings.
This is really good, convenient and saves time. Perfect for Easter breakfast or brunch. Enjoy.