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Caramel Walnut Baked French Toast

This French Toast is perfect for brunch regardless of the season. The fact that it's baked gives you a little hands-off time to tidy up the kitchen and grab a cup of coffee for yourself before feeding the gang. I know I appreciate that on busy weekend mornings!
 
French Toast is always a great alternative to pancakes.  It’s easy to make and easy to change up based on what’s available to work with in terms of bread and seasonal fruits.  

This is a bit decadent, baking in its own caramel walnut sauce but that makes it perfect for a holiday breakfast or brunch with extended family and friends.  I love that this recipe is made with simple ingredients, most of which you probably already have in your pantry or fridge. Holidays are hectic enough without having to remember and search for special ingredients in the grocery store.  With this recipe, you can pretty much grab a loaf of French bread and go.

Why not give this one a try this weekend?


 
Prep Time: 10 Minutes
Cook Time: 20 - 25 Minutes
Yield: 6 - 8 Servings
Difficulty: Easy

INGREDIENTS

  • 12 Tbsp Salted Butter
  • ½ Cup Brown Sugar
  • 1 tsp Vanilla
  • ½ Cup Walnuts, chopped
  • 6-8 Slices of Thick French Bread (about 1" thick)
  • 4 Eggs
  • 1 Cup Milk
  • 1 tsp Vanilla
  • 1 tsp Cinnamon
  • 1 tsp Salt

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. In a Swiss Diamond Square Casserole or oven-proof pan, heat the butter on the stovetop over medium heat until melted. Add in the brown sugar and stir until mostly combined.
  3. Remove from heat and stir in the vanilla and walnuts making sure the mixture evenly coats the bottom of the pan.
  4. In a medium bowl, combine the eggs, milk, vanilla, cinnamon and salt. Mix well.
  5. Dip each slice of bread into the egg mixture and then set in the pan on top of the caramel and walnuts.
  6. Bake for 15 minutes. Remove from oven and carefully flip each piece over. Bake for another 10 - 15 minutes or until the French Toast is golden brown.
  7. Remove from oven and enjoy immediately.