Overnight Caramel French Toast

My sister made this for our last Cooking Light group. It was a huge hit. I will be using this for company during the holidays.

BEWARE!! BAD RECIPE!! I've made caramel French toast many times with a different recipe and it turns out fantastic. My daughter decided to try this recipe, and it FAILED MISERABLY!! The egg to milk ratio is completely WRONG! Use 1 1/2 cups milk and 6 egges, skip the flour and the recipe will be a success.

This was delicious!  I used a loaf of French bread cut to about 1 inch thickness.  As suggested by previous reviewers I inverted it onto a jelly roll pan.  It was so good that my family asked me to make it again for our big Christmas brunch.

I used leftover Challah I had that was pretty stale. That must be the secret to not letting it get soggy -- make sure you have thick, stale bread. My challah was cut about 1/2" thick. I was sceptical because there were only 2 eggs in this, but it was perfect. I just put as much bread as I could fit into the pan and it puffed up a lot in one section while baking, but it was delicious and not soggy at all. I actually cut the brown sugar back to 3/4 cup because I thought that might be too much. It was great.

I used a hearty "texas toast" bread and my casserole ended up a soggy mess. I made the caramel sauce with maple syrup and it turned out delicious. This dish was so disappointing because it looked beautiful and it smelled great but the texture was disgusting. If I make it again, I'll use a stale baguette to avoid the mush factor. As written, I find the recipe confusing. It says to use french bread, which makes me think baguette, but then it says Pepperidge Farms, which makes me think squishy white sandwich bread.

It was good, I am going to make it again with some of the tips from the other posts.

A huge disappointment. I don't see how you can fit 10 slices of bread in a single layer in a 9x13 pan. I could only fit 6 slices of bread in a single layer. It was a disaster and very soggy. Unfortunately, it ruined Christmas breakfast. I tried to watch the video but it wasn't working. I will never try this again.

I made this for a brunch and got outstanding reviews. I used two french baguettes, cutting each piece about one to one and a half inch thickness. This was perfect and I did not have any issues with it being soggy. I took the advice of another review and flipped it out onto a jellyroll pan after it was done and put it under the broiler for a few minutes to caramelize the topping. Wonderful taste and it needs no syrup. I will definitely be making this again!

This turned out fantastic! I used thick-sliced French bread, and I thought the bread/liquid ratio was perfect. Next time I will try cutting the caramel part in half. I love sweet, but it was little too sweet for me. It really is a terrific dish. Perfect for brunch.

I absolutely love this recipe. I make it for Christmas morning every year and will be making in for the day after Thanksgiving since I will have a house full of guests. Its easy to prepare and so unbelievably good. I slice the bread on the diagonal to cram more piece in my baking dish.

I made this a few weeks back, and it is a great brunch dish. I recommend using a firmer bread for this because I don’t like it to be too soggy. Also, I would recommend cutting the sugar because it is very sweet. I figured that out after I made it, although my guests loved it.

Made this for a family reunion and birthday celebration. Only change was to use cane syrup instead of corn syrup. Everyone raved about it. Will definitely make again.

I've made this recipe several times, always to rave reviews. Make it every year at our cub scout winter camp too! Definitely use a heavier weight bread - once made it with a generic white bread at camp and it turned out a bit soggy. Love this recipe - easy and very yummy!

I made this recipe exactly as written except to increase it by 1/2 and used a jelly roll pan. It turned out great and was a hit at the office!

Recipe was easy to follow and make. We sprinkled brown sugar on top (instead of sugar and cinnamon). I also gave it 5 minutes under the broiler at the end to brown the top. Yummy!

I used a store bakery bought loaf of french bread. 11 slices at least an inch thick. Followed the recipe exactly. Cooked for 50 minutes. It was really soggy!! The flavor was great, loved the caramel and how the top sugar coating made it a little crunchy. Very filling. It's worth a second try. I'll cook longer next time.

This dish is very heavy and yet doesn't taste as much of caramel as I would like. It's important to use thick slices of bread (at least one inch). I tried using challah and it worked well. Overall, not stunning. I liked the caramel sauce, however, and may make regular French toast to drizzle with the sauce.

mine was a little soggy. guests called it nice and "moist" but i would have preferred it to be crispy on the bottom. nice flavors, tho. i did use two separate dishes and a little more substantial bread, but if i make it again, i will use more bread (or less liquid) and maybe cook it right away instead of letting it sit overnight.

easy to make. does not need any syrup - very sweet.

I have made this recipe for guests on New Year's Day four years in a row. It is always the hit of the brunch. I cut the baguette width-wise into bite sized pieces so guests can take just a small amount, casserole style. And I use a bigger baking pan, which I guess helps spread out the syrup and the egg mixture. Easy preparation and always successful.

This was very yummy-took the advice of using maple syrup instead of corn syrup. 3 of the 6 of us thought that it was too soggy--not me. Next time I'll slice bread a little thicker-at least 3/4

This recipe was very soggy; however I read all the reviews before making and I alter the syrup with maple syrup and found it to be very soggy.