Creme Carmel French Toast

Candlelight Inn Bed & Breakfast

2574 Lincoln Hwy East , Ronks, PA 17572-9771 USA


  • 2 tablespoons Light corn syrup
  • 1 cup Brown sugar (not packed)
  • 1/4 cup Butter
  • 1 1/2 lb Cinnamon raisin bread, sliced
  • 6 Eggs
  • 2 cups Milk
  • 2 cups Half and half or light cream
  • 1/3 cup Sugar
  • 1 teaspoon Vanilla
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Lemon extract
  • Sour cream


  1. In a saucepan combine the corn syrup, brown sugar, and butter. Melt until smooth and bubbly. Spread in the bottom of an 11x17 glass baking pan. Overlap the bread slices like dominoes on the syrup.
  2. In a large bowl, mix the eggs, milk, half and half, sugar, vanilla, lemon estract, and salt. Pour the mixture over the bread. Cover pan with foil and refrigerate the mixture overnight.
  3. Bake in a preheated 350 oven for 45 minutes, then remove the foil. Bake an additional 10 to 15 minutes or until puffed and golden brown. Slice and invert pieces to serve. Garnish with sour cream.
About this recipe:

Creme Carmel French Toast