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Salted Caramel French Toast Bake

by Matthew Cullum


for 6 servings

Salted Caramel Sauce

  • 1 cup
    sugar (200 g)
  • 3 tablespoons
  • 1 cup
    double cream (200 mL)
  • 1 teaspoon
    rock salt

Egg Mixture

  • 6 eggs
  • 1 cup
    milk (200 mL)
  • ¼ cup
    brown sugar (60 g)
  • 1 teaspoon
    vanilla extract
  • 1 teaspoon
  • 14 oz
    white bread, chopped into chunks (400 g)
  • ½ cup
    chopped pecan (50 g)

To serve

  • icing sugar, as needed
    Calories 539
    Fat 26g
    Carbs 65g
    Fiber 3g
    Sugar 37g
    Protein 16g

Estimated values based on one serving size.



  1. In a small saucepan, add the sugar and water, carefully swirling the pan to make sure the water is covering all the sugar. Cook on a medium heat for 5 minutes, or until a deep amber colour, without stirring.
  2. Turn off the heat and add the double cream, whisking until smooth. Stir in the salt and cool.
  3. Preheat oven to 350˚F/(180°C).
  4. In a large bowl, add the eggs, milk, sugar, vanilla extract, cinnamon, and most of the cooled salted caramel sauce and whisk until smooth.
  5. Placed the chopped white bread into a greased heatproof dish and pour over the egg mixture. Sprinkle over chopped pecans and bake for 45 minutes. (If the top of the bread is burning, cover with foil halfway through baking.)
  6. Serve with icing sugar and leftover salted caramel sauce.
  7. Enjoy!