Baked Caramel French Toast w/ variations

Keep one in the freezer for an easy weekend brunch!


Baked Caramel French Toast w/variations

1 loaf french bread (or any bread you like)
8 eggs
3 C. milk (you can use half & half, cream and milk to equal 3 cups or any non-dairy milk)
1 Tbsp. vanilla
2 tsp. cinnamon
1/2 tsp. nutmeg

Topping

1 stick butter or margarine, melted
1 C. brown sugar

Cut bread into slices.

Layer bread slices in pan.  (I am using round pans so I tore my bread into smaller pieces).

Mix eggs, milk, vanilla, cinnamon and nutmeg in a bowl.

Pour egg mixture evenly over bread.

Mix topping together and drizzle over bread.

To Bake now:  Preheat oven to 350 degrees and bake for 40 -45 minutes until browned and center is set.

To Freeze:  Cover with plastic wrap and place in freezer bag.  Thaw before baking and follow baking instructions above.

Variations:

~ Add chopped apples and pecans for a caramel apple french toast.

~Leave the caramel topping off and add  fresh or frozen blueberries. Sprinkle with powdered sugar.

~Leave the caramel topping off and add dried cranberries and chopped pecans (my favorite!) with just a dusting of powdered sugar.

~Add 1/4 C. spiced rum or Irish whiskey to the milk mixture (be sure to still equal 3 cups) for a grown-up treat.

~Substitute 1 C. of milk for canned pumpkin and substitute the cinnamon with pumpkin pie spice for a fall flavor.