Overnight Caramel Soaked French Toast

Overnight Caramel Soaked French Toast

Overnight Caramel Soaked French Toast | Brooke Olsen Consulting

In our house, I have said one too may times, “I can’t feed you tonight, but I can feed you tomorrow!”

Really, it’s because I love to make casseroles, soups, cookies and baked goods. Usually that means an ingredient might be hanging out in the freezer and not ready for cooking immediately.

And yes, this post is a heck of a lot different than the usual business talk around the table, but for good reason.

I turned another year older recently!

BUUUT - I want to share with you one of my favorite recipes EVER. And I think this overnight caramel soaked french toast is worth every bite of the wait!! This recipe is originally adapted from a Southern Living recipe, but with a few modifications I’ve made over the years!

Overnight Caramel Soaked French Toast


  • 1.5 cups - Firmly Packed Brown Sugar

  • 3/4 cup - Butter

  • 1/4 cup + 2 TBSP - Light Corn Syrup

  • 10 (1.5 in thick) - French Bread Slices (one loaf / approx 10 oz)

  • 3 or 4 - large eggs

  • 1.25 cups - Milk

  • 1 TBSP - Vanilla Extract

  • 1/4 tsp - Salt

  • 3 TBSP - Granulated Sugar

  • 1.5 tsp - Ground Cinnamon

  • 1/4 cup - Butter, melted

  • Garnish: Fresh Berries


  1. Stir together first 3 ingredients in a medium saucepan, over medium heat, and cook stirring constantly, 5 minutes or until mixture is bubbly. Pour mixture evenly into a 9x13 inch or 9x9 inch baking dish. Arrange bread slices over syrup.

  2. Whisk together eggs, milk, vanilla and salt; gradually pour over bread slices. Cover and chill at least 8 hours.

  3. Drizzle bread evenly with 1/4 cup of melted butter. Stir together granulated sugar and cinnamon; sprinkle evenly over bread.

  4. Bake at 350* for 45-50 minutes or until golden and bubbly. Let stand 10 minutes before serving. Garnish, if desired.


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