Sunday, April 24, 2011

Caramel French Toast

I did not have one healthfully redeeming meal on Easter Sunday. I helped to serve the breakfast meal after Sunrise Service this morning at church. We had a family Easter meal after church. And, finally, we celebrated a couple of birthdays with that same branch of the family at suppertime, complete with homemade ice cream and a cake with an entire pound of butter in the frosting. By the end of the day, I didn't even feel treated by the birthday party.

What a fun-packed weekend, though. On Saturday morning I took Ava to the egg hunt put on by the Lion's Club in the wee village in which I grew up. I'm all the more charmed by it because it is exactly as I left it when I last hunted eggs myself nearly 30 years ago.

Ava's age group lined up at the section of the playground which was designated for them. The kids were thick on the end closest to the door from the gym where they had gathered at 9:00 AM. Not being the pushy type, Ava kept moving further down the line until we reached the very end, where there were no other kids. Interestingly, that left her with the entire east side of a playground full of plastic eggs where she might hunt in relative solitude.

...For about 48 seconds...

...Or until the heavily populated west end was picked clean and the swarms descended upon her.

Sunday brought a day of church and family. When we finally got to the family part, I could sit down for a spell and rest my feet. Lawd, those church shoes were not meant for cooking breakfast. Behold, the Easter toes.

While I like to make things from scratch and experiment with recipes, my friend Tammy is expert at feeding crowds. She has done many funeral dinners and Easter breakfasts at our church. We worked together to plan this year's menu. She made biscuits and yummy gravy and an awesome baked egg I'll have to tell you about later. I made French Toast. For weeks beforehand I wondered, should I make traditional French toast (needed: lots of griddle space and time to spend flipping) or baked (needed: lots of oven space that might be in short supply)?

Twenty hours before we were to serve, I decided to do the baked. Here is the recipe:

Caramel French Toast
In a heavy saucepan, combine the following:
1 c. brown sugar
1/2 c. butter
2 T light corn syrup

Cook over medium heat until thick. Pour into a 9 x 13 pan. Cover with 12 slices of bread. French bread is better and more dignified, but the sandwich bread here was donated by the parishioners, so beggars can't be choosey.

Combine the following and pour over the bread:

6 eggs, beaten
1-1/2 c. milk
1 t. vanilla
1/4 t. salt

Cover and chill overnight. Uncover and bake at 350 until set and golden brown. Serve immediately. Serves 6 generously.


  1. Hey! That looks delicious (the toast and the toes). Did you cut the French Toast into sticks?

  2. Not strips exactly, but more like the way you cut bar cookies. Thanks for the recipe, Rebecca, it got lots of compliments!

  3. mmmm, I like the idea of that caramel. maybe I'll make your baked French toast for a change. our church breakfast is pastries and fruit - you wanna come and cook ours next year??

    You know, I was ate so much rich food over the Easter weekend that I felt full for several DAYS. That has never happened before. I just sort of wanted to drink water and eat celery (but I didn't - pie would have gone to WASTE).


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