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


Makes 8 servings.