Caramel Upside Down French Toast Food

CARAMEL APPLE UPSIDE DOWN FRENCH TOAST BAKE

Steps:

• Start by peeling your apples and then slicing them really thin. Keeping them thin and uniform is what makes it melt-in-your-mouth delicious. Place them in a bowl with some lemon juice to keep them from browning.
• Meanwhile, in a large skillet, melt the butter over medium heat. (I let it go a couple extra minutes until it was browned, but that's just because I'm obsessed.)
• Add brown sugar and corn syrup and stir until it is just starting to bubble. Stir in all the apples and cook for 5 minutes. Turn the heat down to low and continue cooking while you prepare the egg mixture.
• In a large bowl or stand mixer, whisk together eggs, milk, vanilla, and salt. Beat until combined.
• Coat a 9x13 inch pan with butter or nonstick spray.
• Pour all of the apple mixture into the pan. Top with 8 slices of cinnamon swirl bread (the only brand I could find that didn't have raisins was Cinnabon bread.) Press the bread down gently.
• Pour the egg mixture over the top of the bread, making sure to coat evenly.
• Cover and refrigerate overnight, or at least a couple hours.
• Remove the plastic wrap or foil, and bake at 350 degrees for 40-45 minutes, or until lightly browned on top. Let cool 10 minutes. Loosen the edges with a knife, then place a platter over the pan and flip over so that the apples are on top.
• Serve with lots of syrup and whipped cream!

CARAMEL UPSIDE-DOWN FRENCH TOAST

Steps:

• Heat oven to 350°F.
• In medium bowl, beat eggs, Bisquick™ mix, milk and cinnamon with whisk until blended. Place slices of bread, cut side down, single layer, in 13x9-inch (3-quart) glass baking dish. Pour egg mixture over slices. Let stand 5 minutes.
• Meanwhile, in 10-inch ovenproof skillet, melt butter over medium-low heat until melted; remove from heat. Stir in brown sugar until well blended. Turn each slice over, and place cut side down in bottom of skillet; fit slices tightly together, tearing to fit empty spots between slices. Discard remaining egg mixture.
• Bake 25 to 30 minutes or until edges are bubbly and top of toast is golden brown. Cool skillet on cooling rack 5 minutes. Run metal spatula around edges to loosen. Place heatproof serving plate upside down over skillet; turn plate and skillet over. Remove skillet, scraping any extra caramel from bottom of skillet onto French toast. Top with berries and bananas. Serve immediately.

CARAMEL FRENCH TOAST

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.

BAKED CARAMEL FRENCH TOAST

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.

UPSIDE-DOWN ORANGE FRENCH TOAST

Steps:

• Place butter in a 13x9-in. baking dish. Combine the sugar, pecans, orange zest and cinnamon; sprinkle over butter. Arrange bread in dish. Spread with cream cheese. In a large bowl, whisk the eggs, orange juice, orange liqueur if desired and butter flavoring; pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 25-30 minutes or until a knife inserted in the center comes out clean. To serve, invert slices onto plates.,

UPSIDE-DOWN BAKED APPLE FRENCH TOAST

Steps:

• Preheat oven to 375 F.
• Peel, core, and cut each apple into 3/4 inch thick wedges. Place the apple wedges in a large mixing bowl, and toss gently with the lemon juice to prevent discoloration. Peel the bananas, and slice them crosswise 3/4 inch thing. Add the bananas to the apples and toss to coat evenly with lemon juice. Sprinkle the cinnamon over the fruits and toss well to combine.
• Melt butter in a large skillet over medium-high heat. Add the fruit and saute until tender, about 30 seconds. Add the brown sugar and maple syrup and cook until the sugar is dissolved, 30 seconds longer, remove from heat.
• Pour the contents into a lightly buttered, non-reactive, 9- inch round baking dish. In a medium size bowl, beat the eggs, then stir in the milk and vanilla. Dip the bread slices into the egg mixture just to moisten (both sides), then place them over the fruit in a single layer in the pan, making sure to cover the fruit entirely. Pour any leftover egg mixture over the bread. Let the mixture sit for 10 minutes. (This can be prepared up to this point in advance, covered and refrigerated overnight)
• Bake the French toast, uncovered until the top is golden, 30-35 minutes. Cool for 5 minutes. Place a serving tray over the pan, and carefully turn them over to unmold the French toast. Spoon any syrup or fruit left in the pan over the bread, and serve at once.

DECADENT FRENCH TOAST

Steps:

• Spray a 13x9 baking dish liberally with cooking spray.
• Mix brown sugar, butter, & corn syrup (add a touch of cinnamon) in a saucepan and cook until bubbly. Pour into baking dish. Sprinkle with chopped pecans.
• Slice French bread, layer in pan.
• Mix well in a bowl; eggs, milk and cinnamon. Pour over bread. Make sure to get some of the milk mixture on each slice.
• Cover and refrigerate overnight.
• Bake at 325 degrees for 30 � 45 minutes. Invert on to serving platter or another baking dish. Enjoy!
• ***I add cinnamon to taste. I use between a teaspoon & a tablespoon for the whole recipe. I don�t measure, just shake. I also cut French bread slices in half and put cut side down. You can also serve this with whipped cream & strawberries. I prefer warm syrup. I like to invert onto something I can put into the oven to help everything to �set-up� better & keep it warm so I can get everything else done.

UPSIDE DOWN APPLE FRENCH TOAST

Steps:

• Prepare the night before.
• Combine butter, brown sugar and water in saucepan, and heat on medium until bubbling stirring frequently.
• Place in 9x13 inch pan and allow to cool for 20-30 minutes.
• Peel and core apple slices, and place slices in rows together overlapping on top of sauce in pan.
• Sprinkle with raisins and cinnamom.
• Cut bread 1 - 1 1/2 inches thick.
• Place bread on top of apples.
• Mix together milk, eggs, and vanilla and pour over bread.
• Cover and refrigerate overnight.
• Bake at 350 degrees for 60 minutes or until golden brown.
• Serve upside down.
• Spoon sauce in pan over French toast.

CARAMELIZED FRENCH TOAST

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.

BAKED CARAMEL APPLE UPSIDE DOWN FRENCH TOAST

Steps:

• Place brown sugar, corn syrup and butter into a large skillet over medium heat. Stir until melted and just starting to bubble. Stir in apples and cook for 5 minutes. Reduce heat to low and set aside.
• In a large bowl, whisk the eggs, milk vanilla and salt until well combined. Spray 4 large (2-Cup capacity) ramekins with nonstick cooking spray. Divide apple mixture evenly into ramekins then place 2 pieces of cinnamon bread over top, pressing gently. Pour egg mixture evenly over each ramekin. Cover and refrigerate overnight.
• Preheat oven to 350 degrees . Uncover each ramekin and bake in oven for 40-50 minutes or until toothpick comes out clean from center of each. Remove from oven and let cool for 10 minutes. Carefully place your serving plate on top of ramekin and flip over so that apples are now on top. Serve warm.

OVEN-BAKED CARAMEL FRENCH TOAST

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.

UPSIDE-DOWN CARAMEL LATTE BAKE

Steps:

• Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 2-quart saucepan, mix 3/4 cup brown sugar, 1/4 cup granulated sugar, 1/2 cup butter, the maple syrup and espresso. Cook 4 to 6 minutes over medium heat until sugars dissolve and mixture is smooth. Pour into baking dish. Sprinkle with 1/2 cup pecans. Top with 10 slices French bread, cutting slices in half if necessary to fit in baking dish in single layer.
• Drizzle 1/4 cup melted butter over bread in pan. Sprinkle with 1/2 cup brown sugar and 1/2 cup pecans. Top with 10 slices French bread.
• In large bowl, beat custard ingredients with wire whisk. Slowly pour mixture over French bread. Press down on bread with spatula so all of bread absorbs egg mixture. Cover; refrigerate 8 to 24 hours.
• When ready to bake, heat oven to 350°F. Uncover; bake 35 to 40 minutes until puffed and lightly browned. Let stand 5 to 10 minutes before serving.
• Meanwhile, in medium bowl, beat whipped topping ingredients with electric mixer on high speed until stiff peaks form. Serve each piece upside down with a dollop of whipped topping.

CRUNCHY BAKED FRENCH TOAST

Steps:

• Preheat oven to 450°. In a shallow bowl, whisk the first five ingredients until blended. Place crushed cereal in another shallow bowl. Dip both sides of bread in egg mixture, then in cereal, patting to help cereal adhere., Place on greased baking sheets. Bake 12-15 minutes or until golden brown, turning once.

SALTED CARAMEL CROISSANT FRENCH TOAST RECIPE BY TASTY

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!

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 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.

SALTED CARAMEL FRENCH TOAST BAKE RECIPE BY TASTY

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!

UPSIDE-DOWN FRENCH TOAST

Steps:

• Melt butter in 8-9 inch square pan in oven as it preheats.
• Sprinkle with brown sugar.
• Lay pineapple slices over brown sugar, spacing evenly.
• Beat eggs, milk and salt until blended.
• Soak 4 bread slices in milk mixture until soft, using all of the mixture.
• Arrange bread on top and pour extra milk mixture over the bread.
• Bake at 400 degrees for 25 minute or until set and lightly browned.
• Invert entire pan onto large serving platter. Or with pancake turner, lift each serving and invert onto heated individual serving plates. Garnish with parsley(I never do this though).
• Good with syrup, bacon, coffee, juice, tea or milk.