Goodness gracious! I thought that I had posted this recipe and went looking for it on my blog to send to a friend and realized I hadn’t! I have to thank my dear friend Kristy Banks again for this yummy breakfast!

This has become our new favorite for Christmas morning. It’s something you whip up the night before and it’s all ready to put in the oven, so it can be baking while you’re opening your plethora of presents.

I’m tellin’ ya though, it’s di-viiiine and you’ll want to eat it more often than just Christmas. And….we do. ;)

 

 

CARAMEL FRENCH TOAST


1 loaf of french bread, cubed or sliced (we do cubes)

In a pan, heat the following (don’t boil):
  1/2 c. butter
  1 c. brown sugar
  2 T Karo syrup

Spread onto a foil-lined 9×13 pan or cookie sheet.
Place french bread on top of caramel.

Mix together:
  5 eggs
  1 1/2 c. half + half or whole milk (half+half is pretty rich)
  1 T. orange juice
  1 t. vanilla
  1/4 t. salt

Pour mixture over top of bread.

Cover and let sit in fridge 4-8 hours. Set out out to room temp before baking.
Bake at 350 degrees (uncovered) for 40 minutes until edges are golden.