This decadent breakfast dish {Caramel Pumpkin Spice French Toast Bake} is brought to you by International Delight.
I can’t not express how much I love french toast – made in the traditional way, in an overnight bake, made with croissants or even as muffins. It is breakfast comfort food at it’s finest. Adding any International Delight flavored creamer to your french toast bake sweetens things up and adds flavor without any effort on your part. In today’s recipe, I used pumpkin pie spice creamer, but I can think of a lot of delicious flavors that would stand in really well for the pumpkin pie spice {like salted caramel mocha or vanilla caramel creme}. I love using seasonal flavors when they are available though. Can’t.get.enough.
The caramel-y top layer on this particular french toast bake is simply to die for. It’s so gooey and amazing. You don’t even need syrup! I love making this on the weekend because I can make it the night before and we have a cozy breakfast ready for us the next morning. But you don’t always have to leave that much time, it really only has to stand for about 30 minutes for the bread to soak up the egg mixture. This would be perfect for a holiday brunch too. So decadent!
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- 2 Tablespoons CORN SYRUP
- ½ cup BUTTER
- ½ teaspoon CINNAMON
- 1 cup BROWN SUGAR
- 16 oz. DAY OLD FRENCH BREAD
- 8 EGGS
- 1 cup INTERNATIONAL DELIGHT PUMPKIN PIE SPICE CREAMER
- 1½ cups WHOLE MILK
- Heat corn syrup, butter, cinnamon and brown sugar in a medium saucepan on medium heat. Stir on occasion until syrupy. Pour into the bottom of a greased 9x13 baking pan.
- Cube bread by cutting or tearing into bite size pieces. Place in baking pan on top of caramel layer.
- In a mixing bowl, whisk together eggs, creamer and milk. Pour mixture over bread cubes and press down gently to make sure all of the bread is saturated with egg mixture. Cover and refrigerate overnight or at least 30 minutes before baking.
- Bake at 350 degrees for 45 minutes. Let cool slightly before cutting and serving.
More delicious ways to add International delight creamers to your menu…
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
