I decided to spice it up on National French Toast Day with this Baked Caramel and Pear French Toast. Divas, if you’re looking for a new make-ahead recipe for the holidays, a baby shower or a family brunch, this is it!
Baked Caramel and Pear French Toast
- 1 cup brown sugar, packed
- 6 tablespoons Hiland Dairy Butter
- 1/3 cup Hiland Dairy Heavy Whipping Cream
- 1 tablespoon light corn syrup
- 2 large pears, thinly sliced
- 3 eggs
- 1/2 cup Hiland Dairy Vitamin D Milk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 8 (3/4-inch-thick) diagonal-cut slices French bread
- Cooking spray
Spray a 9×13-inch glass baking dish with cooking spray. In a saucepan, mix brown sugar, butter, whipping cream and corn syrup. Cook over medium heat, stirring constantly, until smooth. Make sure not to bring to a boil. Spread 1/2 cup of the caramel topping in the bottom of the baking dish. Overlap sliced pears on top of the caramel. Pour the remaining caramel topping over the layer of pear slices.
In shallow bowl or pie dish, beat eggs with fork. Beat in milk, vanilla and salt. Dip bread slices into egg mixture, making sure all egg mixture is absorbed. Arrange bread slices on top of caramel and pear slices in the baking dish. Cover and refrigerate, at least 8 hours or overnight. When ready to bake, preheat oven to 400°F. Uncover baking dish and bake 20 to 25 minutes, or until bubbly and toast is golden brown.
Remove from oven and let stand 3 minutes. Place a large serving platter or jelly roll pan upside down over baking dish. Turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto toast. Serve immediately.
Don’t forget the milk! The best addition to this delectable French toast is a tall, cold glass of Hiland Dairy Milk.
~The Dairy Diva