Overnight Caramel French Toast
- 1 cup brown sugar
- 1/3 cup Darigold butter
- 2 tablespoons corn syrup
- 1 loaf (1-1/2 lbs) day-old whole wheat bread, crust removed
- 1-1/2 cups Darigold Lactose-free Milk
- 4 eggs
- Darigold Sour Cream (for garnish)
- Fresh or frozen, thawed berries (for garnish)
Combine sugar, butter and corn syrup in sauce pan; heat just to boiling and spread in bottom of 13x9x2-inch bakind dish sprayed with cooking spray. Arrange bread over syrup mixture in a double layer. Beat milk and eggs together; pour over bread. Cover and refrigerate 8 hours or overnight. Bake at 350°F, 45 minutes or until set. Cut into 8 servings. Serve with caramel side up; top with dollop of sour cream and fresh or frozen, thawed, unsweetened berries.
Preparation: 20 minutes
Cooking: 45 minutes
Refrigeration: 8 hours or overnight
RECIPE YIELD/SERVING SIZE
Makes 8 servings.