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Salted Caramel French Toast Bake

by Matthew Cullum

Ingredients

for 6 servings

Salted Caramel Sauce

  • 1 cup
    sugar (200 g)
  • 3 tablespoons
    water
  • 1 cup
    double cream (200 mL)
  • 1 teaspoon
    rock salt

Egg Mixture

  • 6 eggs
  • 1 cup
    milk (200 mL)
  • ¼ cup
    brown sugar (60 g)
  • 1 teaspoon
    vanilla extract
  • 1 teaspoon
    cinnamon
  • 14 oz
    white bread, chopped into chunks (400 g)
  • ½ cup
    chopped pecan (50 g)

To serve

  • icing sugar, as needed

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Preparation

  1. In a small saucepan, add the sugar and water, carefully swirling the pan to make sure the water is covering all the sugar. Cook on a medium heat for 5 minutes, or until a deep amber colour, without stirring.
  2. Turn off the heat and add the double cream, whisking until smooth. Stir in the salt and cool.
  3. Preheat oven to 350˚F/(180°C).
  4. In a large bowl, add the eggs, milk, sugar, vanilla extract, cinnamon, and most of the cooled salted caramel sauce and whisk until smooth.
  5. Placed the chopped white bread into a greased heatproof dish and pour over the egg mixture. Sprinkle over chopped pecans and bake for 45 minutes. (If the top of the bread is burning, cover with foil halfway through baking.)
  6. Serve with icing sugar and leftover salted caramel sauce.
  7. Enjoy!
 

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