OVEN-BAKED CARAMEL FRENCH TOAST
This is perfect served with quiche, homemade home fries and fresh coffee! I make the bread for this recipe using my bread machine!
Provided by HappyHousewife
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 10h
Yield 8
Number Of Ingredients 14
Steps:
- In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
- Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
- Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
- The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
- To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.
Nutrition Facts : Calories 614.7 calories, Carbohydrate 72.5 g, Cholesterol 188.9 mg, Fat 32.5 g, Fiber 2.5 g, Protein 12.2 g, SaturatedFat 13.8 g, Sodium 526.7 mg, Sugar 46.2 g
CARAMEL FRENCH TOAST
This is a good excuse to eat dessert for breakfast!
Provided by mikeandjenn
Categories Breakfast and Brunch Eggs
Time 2h
Yield 10
Number Of Ingredients 11
Steps:
- Grease a 9x13-inch baking dish.
- Heat brown sugar, butter, and corn syrup in a saucepan over medium heat until thickened, about 5 minutes. Pour mixture into prepared baking dish and sprinkle with pecans. Arrange apple slices over pecans. Layer bread slices over apple in two layers.
- Whisk eggs, milk, vanilla extract, almond extract, and salt in a bowl; pour over bread and allow to set for 1 hour at room temperature or cover and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Uncover and bake in preheated oven until fluffy and golden brown, 40 to 45 minutes.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 43.8 g, Cholesterol 138.9 mg, Fat 15.9 g, Fiber 1.2 g, Protein 7.7 g, SaturatedFat 7.6 g, Sodium 393.7 mg, Sugar 26.9 g
BAKED CARAMEL FRENCH TOAST
Go ahead and sleep in! Assembled the night before, this special breakfast entrée goes from oven to table in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 8h45m
Yield 4
Number Of Ingredients 9
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix topping ingredients. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish.
- In shallow bowl, beat eggs with fork. Beat in milk, vanilla and salt. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish. Cover; refrigerate at least 8 hours or overnight.
- When ready to bake, heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Remove from oven; let stand 3 minutes.
- Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto toast. Serve immediately.
Nutrition Facts : Calories 660, Carbohydrate 87 g, Cholesterol 230 mg, Fat 5, Fiber 1 g, Protein 11 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 58 g, TransFat 1 1/2 g
BAKED CARAMEL-PECAN FRENCH TOAST
French toast that's ooey-gooey with caramel and chock-full of pecans...what's not to love? Plus, it's the perfect make-ahead brunch dish since it's prepared a day ahead of time.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 8h50m
Yield 4
Number Of Ingredients 10
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix all topping ingredients except pecans. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish; sprinkle with pecans.
- In shallow bowl, beat eggs with fork. Add half-and-half, cinnamon and vanilla; beat until well blended. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange bread slices over topping in dish. Cover; refrigerate 8 hours or overnight.
- Heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Cool 3 minutes. Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto French toast. Serve immediately.
Nutrition Facts : Calories 920, Carbohydrate 100 g, Cholesterol 240 mg, Fat 8, Fiber 4 g, Protein 16 g, SaturatedFat 20 g, ServingSize 1 Serving (2 Slices), Sodium 620 mg, Sugar 65 g, TransFat 1 g
CARAMELIZED FRENCH TOAST
My family loves it when I make this variation of French toast that my grandma once made for me. It's a GREAT substitute for sticky cinnamon rolls and a lot less hassle ... ENJOY!
Provided by ANNEMORGANMU
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Melt two tablespoons of butter in a frying pan or skillet over medium high heat.
- Beat together eggs, milk and salt. Dip bread one at a time into egg mixture and fry until light brown and egg is cooked.
- After 4 slices of bread have been cooked, melt remaining 2 tablespoons butter. Cook remaining bread slices until light brown on both sides and egg is cooked.
- After all bread slices have been cooked and removed from pan, add brown sugar to pan. Stir until melted and sticky. Add water and stir. Place French toast in caramel sauce. Turn to coat, then remove from pan. Serve.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 31.4 g, Cholesterol 156 mg, Fat 10.6 g, Fiber 0.6 g, Protein 7.2 g, SaturatedFat 5.2 g, Sodium 311.8 mg, Sugar 19.7 g
BEST OVEN BAKED FRENCH TOAST
Easy make-ahead French toast.
Provided by Ginny Thompson Oakley
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 8h40m
Yield 8
Number Of Ingredients 7
Steps:
- Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
- Sprinkle brown sugar and cinnamon evenly over melted butter.
- Arrange bread in two layers over brown sugar mixture.
- Beat eggs, milk, and salt in a bowl; pour over bread.
- Cover and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 343.2 calories, Carbohydrate 40.9 g, Cholesterol 171.2 mg, Fat 16.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 8.9 g, Sodium 421.1 mg, Sugar 22.7 g
SALTED CARAMEL FRENCH TOAST BAKE RECIPE BY TASTY
Here's what you need: sugar, water, double cream, rock salt, eggs, milk, brown sugar, vanilla extract, cinnamon, white bread, chopped pecan, icing sugar
Provided by Matthew Cullum
Categories Breakfast
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a small saucepan, add the sugar and water, carefully swirling the pan to make sure the water is covering all the sugar. Cook on a medium heat for 5 minutes, or until a deep amber colour, without stirring.
- Turn off the heat and add the double cream, whisking until smooth. Stir in the salt and cool.
- Preheat oven to 350˚F/(180°C).
- In a large bowl, add the eggs, milk, sugar, vanilla extract, cinnamon, and most of the cooled salted caramel sauce and whisk until smooth.
- Placed the chopped white bread into a greased heatproof dish and pour over the egg mixture. Sprinkle over chopped pecans and bake for 45 minutes. (If the top of the bread is burning, cover with foil halfway through baking.)
- Serve with icing sugar and leftover salted caramel sauce.
- Enjoy!
Nutrition Facts : Calories 539 calories, Carbohydrate 65 grams, Fat 26 grams, Fiber 3 grams, Protein 16 grams, Sugar 37 grams
CARAMEL-PECAN FRENCH TOAST BAKE
Steps:
- In a small saucepan, combine brown sugar, butter and corn syrup. Bring to a boil. Reduce heat; cook and stir 3-4 minutes or until thickened. Pour into a greased 13x9-in. baking dish. Sprinkle with 1/2 cup pecans; top with bread slices., In a large bowl, whisk eggs, milk, cinnamon, nutmeg, vanilla and salt; pour evenly over bread. Sprinkle with remaining pecans. Cover and refrigerate 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a small saucepan, combine sauce ingredients. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Serve with French toast.
Nutrition Facts : Calories 559 calories, Fat 33g fat (14g saturated fat), Cholesterol 207mg cholesterol, Sodium 398mg sodium, Carbohydrate 60g carbohydrate (45g sugars, Fiber 2g fiber), Protein 9g protein.
BAKED CARAMEL-APPLE FRENCH TOAST
Baked French toast with apples and caramel sauce. The consistency of the finished recipe will be similar to bread pudding! A glass baking pan will help prevent the toast from sticking.
Provided by Joan Rembacz
Categories Breakfast and Brunch French Toast Recipes
Time 15h
Yield 12
Number Of Ingredients 15
Steps:
- Cut bread into 1 1/2 inch thick slices and place in a lightly greased 9x13 inch baking pan. In a large bowl, beat eggs with 1 1/2 cup skim milk, 1/3 cup white sugar, and 1 tablespoon vanilla. Pour egg mixture over bread slices.
- Arrange apple slices on top of bread. Sprinkle cinnamon, nutmeg, and 2 tablespoons white sugar over apples. Cover, and refrigerate overnight.
- In the morning: Preheat oven to 350 degrees F (175 degrees C).
- Bake toast in preheated oven until golden brown, about 1 hour. Meanwhile, combine 1/2 cup white sugar, flour, and margarine. Stir in brown sugar, 1/2 cup skim milk, and 2 teaspoons vanilla in a small saucepan. Cook until thick. Serve French toast hot with warm sauce.
Nutrition Facts : Calories 361 calories, Carbohydrate 57.3 g, Cholesterol 93.8 mg, Fat 10.9 g, Fiber 2.8 g, Protein 9.5 g, SaturatedFat 2.3 g, Sodium 385.1 mg, Sugar 32.5 g
OVEN BAKED CARAMEL FRENCH TOAST
So good it's almost sinful! You can sprinkle pecans over the topping before adding the bread if you like.
Provided by Terri F.
Categories Breakfast
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Spray 13x9 baking dish with nonstick cooking spray.
- In medium saucepan, combine topping ingredients and mix well.
- Cook over medium heat, stirring constantly, until smooth.
- DO NOT BOIL!
- Spread topping in baking dish.
- Beat eggs in a large shallow dish.
- Add milk, vanilla, and salt, and blend well.
- Dip each bread slice in egg mixture, making sure all egg mixture is absorbed.
- Place bread over topping in baking dish.
- Cover and refrigerate overnight.
- To serve, heat oven to 400 F degrees.
- Bake uncovered, 20 to 25 minutes, or until toast is golden brown and sauce is bubbly.
- Let stand 2 minutes.
- Invert baking dish onto large platter, scraping any extra topping onto toast.
- Serve immediately.
FRENCH TOAST WITH SALTED CARAMEL AND CREME FRAICHE
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- To make the caramel: Using a food processor, pulverize the granulated sugar into fine powder or dust. In a pot, heat the water over medium heat. As the water begins to slowly heat, carefully pour the pulverized sugar into the center of the pot, creating a mound. Do not touch or mix the sugar into the water, let it dissolve on its own. Once the sugar-water begins to boil, keep a close eye on it: in a few minutes the water will boil away and then the sugar will begin to boil. Watch closely, the second the molten sugar begins to turn a light brown or caramel color, take it off the heat and add the whipping cream and butter. Cook's Note: Careful, it will spatter. Whisk the mixture until smooth. Add a big pinch of fleur de sel and whisk to incorporate.
- To make the French toast: In a big bowl, combine the eggs, milk, vanilla bean, sugar, and sea salt. Beat these ingredients together. In a frying pan, heat the unsalted butter over medium heat. Dip the bread slices in the egg mixture, turning the bread to coat evenly. Allow the excess egg mixture to drip back into the bowl and add the bread to the hot butter. Fry the bread for about 1 minute per side, or until golden. Turn the heat down to medium low and cook for 1 to 2 minutes on each side. Repeat as necessary.
- Serve the French toast in stacks slathered with caramel and topped with a dollop of creme fraiche.
CARAMEL-PECAN FRENCH TOAST
Steps:
- Preheat the oven to 350 degrees F.
- Combine first 3 ingredients in a small saucepan; cook, stirring constantly, over medium heat 3 to 5 minutes or until sugar dissolves.
- Pour brown sugar mixture into an ungreased 13 by 9-inch baking dish. Arrange 6 bread slices in brown sugar mixture, cutting slices as necessary to fit in dish. Sprinkle raisins and 3/4 cup pecans evenly over bread. Top with remaining bread slices.
- Whisk together eggs, next 4 ingredients, and 1 cup cream. Pour egg mixture over bread slices in baking dish.
- Bake, uncovered, for 40 minutes or until a wooden pick inserted in center comes out clean.
- Beat remaining 1/2 cup whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
- Divide French toast evenly among individual serving plates. Top each serving with whipped cream; drizzle with maple syrup, and sprinkle with remaining 1/4 cup pecans. Serve with bacon, if desired.
BAKED CARAMEL FRENCH TOAST
Make this casserole the night before and just pop it in the oven for your breakfast or brunch. When turned over and out of pan, a caramel layer will have formed. Delicious!
Provided by Marie
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil butter, maple syrup and brown sugar together for 1 minute.
- Pour into greased 9 x 13 pan.
- Slice French bread and put a layer of slices over the caramel mixture.
- Beat rest of ingredients together and pour over the bread.
- Refrigerate covered overnight.
- Bake at 350 degrees for 45 minutes.
- Turn pieces over onto serving platter and caramel will be on top.
Nutrition Facts : Calories 589.2, Fat 32.7, SaturatedFat 18.3, Cholesterol 386.8, Sodium 1047.5, Carbohydrate 63.8, Sugar 59.6, Protein 11.7
SALTED CARAMEL CROISSANT FRENCH TOAST RECIPE BY TASTY
Here's what you need: heavy cream, powdered sugar, McCormick® vanilla extract, granulated sugar, salted butter, heavy cream, kosher salt, McCormick® vanilla extract, whole milk, granulated sugar, large egg, kosher salt, McCormick® vanilla extract, all purpose flour, baking powder, nonstick cooking spray, croissants, pecan, powdered sugar
Provided by Ivan Diaz
Categories Breakfast
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the vanilla whipped cream: In a medium bowl, combine the heavy cream, powdered sugar, and McCormick® Vanilla Extract. Using an electric hand mixer, whip on medium-high speed until thickened and medium peaks form, 3-4 minutes. Cover and refrigerate until ready to serve.
- Make the salted caramel: Combine the granulated sugar and butter in a small pot. Cook over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the butter melts, 2-3 minutes. Once the butter has melted, continue to cook until golden, stirring occasionally. Slowly pour in the heavy cream and whisk until smooth.
- Remove the pot from the heat and stir in the salt and McCormick® Vanilla Extract. Set aside until ready to serve (the caramel will thicken as it cools).
- Make the French toast: In a large bowl, whisk together the milk, granulated sugar, egg, salt, and McCormick® Vanilla Extract until smooth. Whisk in the flour and baking powder until incorporated.
- Heat a large, nonstick skillet over medium-high heat and grease with nonstick spray. Working in batches, dip the croissant halves in batter, allowing any excess to drip off, then arrange in a single layer in the skillet. Cook until golden brown, 3-5 minutes per side.
- Top the bottom croissant halves with a scoop of whipped cream. Cover with the top croissant halves. Drizzle with salted caramel and garnish with the pecans and powdered sugar.
- Enjoy!
Nutrition Facts : Calories 777 calories, Carbohydrate 80 grams, Fat 50 grams, Fiber 3 grams, Protein 11 grams, Sugar 45 grams
CARAMEL FRENCH TOAST
"This delicious breakfast has been a favorite of mine for years," raves Sherri-Jo Capodiferro of Brightwaters, New York. "I like that I can assemble it the night before. I try to keep my mornings as simple as possible since I am a night owl and not a morning person!"
Provided by Taste of Home
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into an 8-in. square baking dish coated with cooking spray. Arrange bread over caramel., In a small bowl, whisk the eggs, cream, vanilla, cinnamon and salt; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 894 calories, Fat 42g fat (23g saturated fat), Cholesterol 422mg cholesterol, Sodium 1213mg sodium, Carbohydrate 109g carbohydrate (63g sugars, Fiber 2g fiber), Protein 19g protein.
CREME CARAMEL FRENCH TOAST
Make and share this Creme Caramel French Toast recipe from Food.com.
Provided by Mirj2338
Categories Breads
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In saucepan combine corn syrup, brown sugar, and butter.
- Melt until smooth and bubbly.
- Spread on 11 x 17-inch glass baking dish.
- Overlap bread like dominoes on the syrup.
- In large bowl combine eggs, milk, cream, sugar, vanilla and salt.
- Pour over bread.
- Refrigerate overnight.
- Bake at 350 degrees, covered, for 50 to 55 minutes, uncovering last 10 minutes.
- The toast should be puffy and golden.
- Cut into 8 or 10 pieces and invert to serve.
- Top each piece with two Tablespoons sour cream and accompany with fresh berries or a cranberry or raspberry sauce.
CARAMEL FRENCH TOAST
This is my sister's recipe. Every time she makes French toast I always want more! This is a nice change from the traditional way of cooking it and it's still very simple. The brown sugar is what makes the caramel crunch on the outside of the bread! Mmmmm... it's good!
Provided by Sarah in New York
Categories Breakfast
Time 15m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat up your griddle or skillet and spray with cooking spray every time you re-apply more bread.
- Slice loaf into 1 inch thick slices (you should have about 6-8 slices.
- Beat eggs, sugar, vanilla, and cinnamon until smooth.
- Dip bread in egg mixture and put on skillet.
- Immediately sprinkle with brown sugar and flip and sprinkle again on the other side.
- Let them cook until done and keep in a warmer until ready to serve.
- They should have a layer of crispy brown sugar on each side. It will look like caramel!
- Serve with maple syrup!
OVERNIGHT CARAMEL FRENCH TOAST
Steps:
- In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into a greased 13-in. x 9-in. baking dish. Top with six slices of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar; set aside. , In a large bowl, whisk the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes.
Nutrition Facts : Calories 571 calories, Fat 24g fat (13g saturated fat), Cholesterol 262mg cholesterol, Sodium 539mg sodium, Carbohydrate 78g carbohydrate (53g sugars, Fiber 1g fiber), Protein 13g protein.
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