Overnight Caramel French Toast. And Spiced Nuts. :)

Hi all! I originally posted these recipes last year, but they are so frighteningly delicious that I decided to throw them at you again this year. Enjoy!

Merry Christmas! Please don't get up. Just sit there and read this lovely recipe that makes a perfect Christmas morning breakfast. Because you make it the night before, it's all ready to pop into the oven at 4:00 a.m. when the little people around your house wake you up Christmas Day.

No pictures for this one. Mostly because I ran out of time. If I'm really on top of things today I'll put up a recipe for spiced nuts here as well. A fabu little number that will give your local Spicednuts-in-a-Christmas-Kiosk-at-the-Mall a run for their money.  In the meantime, Voilá! Caramel French Toast:
Wicked-Good Overnight Caramel French Toast
1 cup dark brown sugar
1/2 cup butter
2 Tbsp. light corn syrup
12-ish slices French bread, crusts trimmed (any heavy white sandwich bread works fine. Leave crusts on if soft)
1 1/2 cups whole milk
6 large eggs
1 tsp. vanilla
1/4 tsp. salt
Ground cinnamon


-Melt butter over medium heat. Add corn syrup and brown sugar. Stir over medium/low heat until sugar dissolves. Do not boil. (If you accidentally do, invest in a good jack hammer.)
-Pour into 13x9x2-inch glass dish (I'm serious. It's a nightmare to get out of a metal dish). Tilt to coat the bottom.
-Arrange 6 slices (or whatever will fit) of bread on caramel mixture.
-Whisk milk, eggs, vanilla, and salt. Pour half over bread in pan. Sprinkle with cinnamon, to taste.
-Layer remaining slices of bread on, to cover. Pour remaining egg-mixture on top. Sprinkle with cinnamon.
-Cover with plastic wrap and refrigerate overnight, or several hours.
-Bake uncovered at 350 degrees until bread is puffy and golden-brown. 40-50 minutes. A knife inserted will come out clean.
-Eat entire thing yourself. Unless you live with judgmental people. Then you'll probably have to share.

Spiced Nuts


3/4 cup sugar
3 T. water
1 egg white, beaten slightly
1 tsp. cinnamon
3/4 tsp. salt
1/2 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. nutmeg
2 cups pecan halves
1 1/2 cups whole almonds (I have used macadamia nuts in this too, and they're to die for)


-Place first eight ingredients in a bowl and mix.
-Stir to coat.
-Spread evenly in a greased or parchment lined baking sheet (Parchment please. Much easier cleanup. Tried waxed paper–nightmare. It disappeared into the pan and had to soak for quite a while before it could be coaxed out again. Baking parchment is our friend.)
-Bake at 250-degrees for 45 minutes, stirring every 15 minutes (the time will vary depending on altitude and relative humidity. Also on whether or not you doubled the recipe, which I always do because we can't stop eating these. The coating just needs to have been mostly dried and hardened onto the nuts. Be sure to stir thoroughly each time.)

Pictures! But just a few because I was so into making these I forgot to take them. But you have wonderful imaginations don't you? Just imagine mixing the sauce ingredients together. You can do it. I have faith in you. Also, imagine them a lovely golden brown instead of narstily jaundiced. I need to invest in a good camera. And a better kitchen:

Nuts with coating. Don't they look luscious? Note the sunny glow. We'll call it 'antique lighting.' Yeah, I like that.  Incidentally, I was out of pecans and there was no way in hinkypunks I was going out into day-before-Christmas traffic to buy more, so I used macadamia nuts. Yum-ola. Not even kidding.
Stirring the nuts. Stirring the nuts. Stirring the nuts.
All done. Note how the coating has cooked into the nuts except for a crispy bit on the outside? Note how we originally baked these for neighbors but selfishly decided to eat them ourselves? Didn't mean to. Except, I did. Will make more.
Merry Christmas!






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