French Caramel Overnight Toast Casserole: Easy, tender, tender and decadent French toast topped with caramel sauce!Pick up at night before and wake up in a good breakfast or brunch that everyone will love!
1/4 stick butter, melt
1 C pack brown sugar
1 1/2 C milk
1-2 tablespoons of vanilla extract
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 to 1 tsp kosher salt, or to flavor
1 French bread, cutting to 1 to 1 1/2 inch cube (once per day)
Caramel or salted caramel sauce, optional to serve
Spraying 9-by-13-inch saucepan with cook spray; I leave it apart.
In medium-sized bowl, adding melt butter & brown sugar, & stir to mixed . The mix will have consistency of wet sand.
Spreading this mixture on bottom of prepared mold. You will not have totally coverage; Putting pot apart.
In bowl, adding eggs also whisk to break up yolks & mix.
Adding milk, vanilla, cinnamon, ginger // salt // mixing ingredients.
Adding bread to bowl & mix well, but lightly, employ spoon to coat bread equally with egg-milk mix.
Placing bread in prepared pan, covering pan & place in refrigerator about at least 1 hour or up to 12 h overnight.
Preheat the oven to 350 degrees Fahrenheit and remove the tray from the refrigerator while the oven is preheating. Baking for 25 to 30 min or to caramel sauce has bubbled slightly on bottom and the top of bread is slightly crusty & lightly browned.
Immediately after removing the tray from the oven, place a very large serving dish on top of the skillet and flip it over so that the pan “rolls out” into the serving dish. Be careful because pan is hot & heavy.
Use spoon, scrapping caramel sauce to baking dish to French toast pan.
If desired, drizzle with a little caramel or salted caramel sauce and/or sprinkle with a little maple syrup and serve immediately. The best hot and cold recipe.