Caramel Soaked French Toast with Laurie Webb from Trinity UMC

We are in the DelmarvaLife kitchen making a caramel-soaked french toast with Laurie Webb from Trinity United Methodist Church in Salisbury.

The recipe is just one of many featured in the church’s cookbook, Taste of Trinity – Food for the Soul. You can purchase the cookbook here. 

Caramel Soaked French Toast 

Ingredients: 

• 1.5 cups firmly packed brown sugar
• 3/4 cup butter
• 1/4 cup + 2 T. light corn syrup
• 10 (1 3/4 inch thick) slices french toast bread
• 4 eggs, beaten
• 2.5 cups half & half
• 1 T. vanilla extract
• 1/4 tsp. salt
• 3 T. sugar
• 1.5 tsp. ground cinnamon
• 1/4 cup butter, melted

Instructions: 

1. Combine brown sugar, butter and light corn syrup in a medium saucepan.
2. Cook over medium heat, stirring constantly for 5 minutes or until mixture is bubbly.
3. Pour syrup into a lightly greased 13 x 9 x 2 basking dish.
4. Arrange bread slices over syrup.
5. Combine eggs, half & half, vanilla and salt in mixing bowl. Stir Well.
6. Gradually pour mixture over bread.
7. Cover and chill for at least 8 hours.
8. Combine Sugar and cinnamon. Sprinkle over soaked bread.
9. Drizzle melted butter on top.
10. Bake uncovered at 350 degrees for 45-50 minutes.