Yum yum!

This yummy concoction was our breakfast one morning at the B&B. Cari and I got the recipe and this pic is Cari's shout out to the Pioneer Woman. I made it this morning for a baby shower. It received great raves. I do want to add that when it says use a large bowl for your eggs and cream mixture, grab a bowl bigger than that one. Enjoy!

Crème Caramel French Toast


*Any type of bread may be used in place of the cinnamon raisin. Ex: cinnamon, cranberry raisin, blueberry, banana nut…

Serves 12
2½T corn syrup
1C brown sugar
¼C butter

1 ½ lbs. cinnamon raisin bread (16 slices)

6 eggs
2C milk
2C cream (half and half or whipping cream)
1/3C sugar
1T vanilla
½ t salt

Unsweetened Whipping Cream, whipped (to cut the sweetness)
Fruit to top with

In saucepan, combine corn syrup, brown sugar and butter. Melt until smooth and bubbly. Spread in a 13x9 glass baking dish. Overlap bread like dominoes on the syrup. (I cut the slices into thirds twice, crumbled them on top of the caramel.)
In a large bowl combine eggs, milk, cream, sugar, vanilla and salt. Pour over bread. Cover with foil, and refrigerate overnight.
Bake @ 350F for 50-55 mins, then uncovered for 10 mins more. Toast should be puffy and golden, Cut into 8-12 pieces and invert to serve. Whip up some cream to top and accompany with fresh berries.