Not that any hungry college student would ever need an excuse to make a heaping plate of French toast, but seeing as Nov. 28 is National French Toast Day, everyone should spice things up with some cinnamon and crack out the eggs. The story goes that medieval Europeans, in an attempt to be frugal with their food, would moisten up stale bread by soaking it in eggs and then heating it; and thus the origin of French toast! Eventually, the term French toast popped up in the United States and into the frying pans in the 1870’s and has been an American breakfast favorite ever since. Although there is no historical significance to this date, it should be celebrated nonetheless. After all, who needs a special reason to eat French toast?
Over a century later, French toast is one of the more popular breakfast dishes in North America and Europe. Almost as common as pancakes and omelets in breakfast restaurants, French toast can be enjoyed in a multitude of different ways, each delightful plate tasting as good as the next. Whether you’d like a sinful start to your day with some chocolate baked into your French toast, or if you make the admirable decision of piling fresh fruit on top, there is truly no way to go wrong with this diverse dish. To the more audacious eater, Le Peep, which is located on Neil Street and was voted best breakfast in CU, offers custard dipped French toast stuffed with vanilla ricotta and cream cheese filling, topped with sweet strawberries and powdered sugar.
Try this recipe for a mouth watering brunch with friends.
Oven-Baked Caramel French Toast
1 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 cup chopped pecans, divided
12 slices French or Italian-style bread
6 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
Caramel Sauce
1/2 cup brown sugar
1/4 cup butter
1 tablespoon light corn syrup
In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
Pour sauce into a 9×13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
The next morning, preheat oven to 350 degrees F. Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
To make the Caramel Sauce:
In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.

About The Author

Jordan Ramos

Jordan is a junior in news-editorial journalism and aspires to write for an MLB team upon graduation. Besides baseball, her interests include scouring used book stores for good reads, singing loudly to Jimmy Eat World and visiting her favorite city of Chicago as often as she can. Talk to her about the Cubs and you will become her new best friend.

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