Created by dienia b on December 17, 2024
Step 1: Spray a 9x13 pan with nonstick cooking spray.
Step 2: In a medium saucepan, combine all base ingredients and mix well.
Step 3: Cook over low heat until smooth, stirring constantly.
Step 4: Do not boil!
Step 5: Spread mixture in the bottom of the 9x13 pan.
Step 6: Custard: Beat eggs in a shallow bowl.
Step 7: Add milk, vanilla, salt, cinnamon, orange zest and beat well.
Step 8: Dip each bread slice into the custard several times to really soak up the bread.
Step 9: Place bread slices over the caramel topping in the 9x13 pan.
Step 10: Cover and let sit overnight in the refrigerator.
Step 11: Next day, preheat oven to 400 degrees F.
Step 12: Remove toast from the refrigerator about an hour before baking to let it come to room temperature. Uncover and bake for 20-25 minutes or until the bread is toasted brown and the topping is bubbling. Let stand for 3-5 minutes before inverting onto a serving plate.
Step 13: Can top with Reddi whip and orange zest if you like.