This French toast starts with a quick homemade caramel sauce that sits on the bottom of the baking dish. Soak the bread in the egg mixture overnight and bake it in the morning for an indulgently sweet breakfast.

Yield: Serves 8.



  • 1 1/2 cups packaged brown sugar
  • 3/4 cup salted butter
  • 1/3 cup white corn syrup
  • 10 slices French bread, 1 1/2 inches thick
  • 4 large eggs
  • 2 1/2 cups homogenized milk
  • 1 tbsp vanilla
  • 1/4 tsp salt
  • 1/8 tsp nutmeg
  • 2 tbsp granulated sugar
  • 1 tsp cinnamon


  1. Combine brown sugar, butter and corn syrup in a medium heavy saucepan. Cook over medium heat, stirring constantly, until mixture is bubbly, about 5 minutes.
  2. Pour mixture evenly over bottom of a greased 9x13 inch baking dish. Arrange bread slices on top of brown sugar mixture. Bread slices should fit tightly.
  3. Whisk together eggs, milk, vanilla, salt and nutmeg. Pour egg mixture evenly over bread slices. Cover and refrigerate overnight.
  4. Remove baking dish from refrigerator and let stand for 20 – 30 minutes. Meanwhile, preheat oven to 350°F.
  5. Combine sugar and cinnamon; sprinkle over bread slices.
  6. Bake, uncovered, until puffed and a knife inserted in centre comes out clean, about 45 – 50 minutes. Serve immediately.
Nutritional analysis per serving:

585 calories, 23.4 g fat, 11.2 g protein, 84.6 g carbohydrate, 1.3 g fibre, 599 mg sodium