Martinsville Bulletin, Inc.
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204 Broad Street
Martinsville, Virginia 24115
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Caramel French Toast
Contributed by: Annelle Williams (adapted from Trinchero, Napa Val
4 TBS corn syrup
1 cup (2 sticks) butter
2 cups packed brown sugar
12 small croissants (or equivalent amount of bread)
1 3/4 cup half and half
2 tsp. vanilla
1/2 tsp. salt
1 tsp. cinnamon
Chopped pecans (optional)
(adapted from Trinchero, Napa Valley)
Combine syrup, butter and brown sugar in a small saucepan and simmer until the sugar is completely dissolved. Stir continuously until mixture is smooth and not too thick. Pour syrup into a greased 9- 13-inch baking dish. Place the croissants on the syrup, filling the bottom of the dish.
In a large bowl beat eggs, half and half, vanilla, salt and cinnamon until well mixed. Pour egg mixture over croissants. Cover with plastic wrap. Place two saucers on top of plastic wrap to soak the croissants in the egg mixture. Place casserole into refrigerator overnight.
The next morning, remove from refrigerator while oven is preheating to 350 degrees. Remove saucers and plastic wrap and bake uncovered for about 45 minutes or until golden brown. Sprinkle with pecans during the last five minutes of baking.
(This recipe was contributed as part of a "Cook of the Week" feature.)