Cream Caramel French Toast

Cream Caramel French Toast

In 9 x 13 casserole dish, melt in microwave:

2 T. corn syrup

1 C. brown sugar

1/2 C. butter

Turning the pan width-wise, layer one and one-half loaves cinnamon raisin bread slices in 3 columns like dominoes, usually 7 slices per row.

In large bowl beat 6 eggs and add 2 cups of milk, 2 cups light cream, 1/3 cup sugar, 1 tablespoon vanilla and 1/2 teaspoon salt. Stir.

Pour slowly over bread, cover with aluminum foil and refrigerate overnight. Bake covered at 350° F. for 45 minutes and uncovered for 15 minutes. Cut into 9 or 12 squares.

Invert onto plates so the caramel is on the top. Top with dollop of sour cream and chopped walnuts, almonds or pecans.


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