Overnight Baked Caramel French Toast

This is hands-down my family's new favorite breakfast!  I am a huge french toast fan.  I especially love that I could prepare this the night before and throw it in the oven for 20 minutes in the morning and it is ready to go!  I have tried some baked french toast recipes that end up being a little too soggy, but this turned out perfectly.  I'm looking for an excuse to make it again!

 

Overnight Baked Caramel French Toast

(Recipe from Tablespoon.com)

Ingredients

Topping:
1 cup packed brown sugar
6 tablespoons butter or margarine
1/3 cup whipping (heavy) cream
1 tablespoon light corn syrup
(I added chopped pecans for a little somethin' extra!)

French Toast:
3 eggs
1/2 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
8 (3/4-inch-thick) diagonal cut slices French bread

Directions:
1.  Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix topping ingredients. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish.

2.  In shallow bowl, beat eggs with fork. Beat in milk, vanilla and salt. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish. Cover; refrigerate at least 8 hours or overnight.

3.  When ready to bake, heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Remove from oven; let stand 3 minutes.

4.  Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto toast. Serve immediately.