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Upside-Down Caramel Latte Bake
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Prep Time:
25 minutes
Total Time:
9 hours 10 minutes
Indulgent coffee French toast bake topped with caramel, custard, and whipped cream.
Ingredients:
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup butter
  • 1/4 cup maple syrup
  • 1 tablespoon instant espresso powder
  • 1/2 cup chopped pecans
  • 10 slices (1/2 inch thick) French bread
  • 1/4 cup butter, melted
  • 1/2 cup packed brown sugar
  • 6 eggs
  • 2 teaspoons vanilla
  • 3/4 cup whipping cream
  • 3/4 cup milk
  • 1/2 cup whipping cream
  • 1 tablespoon sugar
Instructions:
  • Grease a 13x9-inch (3-quart) baking dish generously with cooking spray.
  • Combine brown sugar, granulated sugar, butter, maple syrup, and espresso in a 2-quart saucepan. Cook over medium heat for 4 to 6 minutes until the sugars dissolve and the mixture is smooth. Pour into a baking dish, then sprinkle with pecans. Top with French bread slices, cutting them in half if needed to fit in a single layer in the dish.
  • Pour the warm 1/4 cup of melted butter generously over the bread in the pan. Sprinkle evenly with 1/2 cup of rich brown sugar and 1/2 cup of chopped pecans. Finally, layer on 10 slices of French bread on top.
  • In a large bowl, whisk together the custard ingredients until smooth. Pour the mixture over the French bread, pressing down with a spatula to ensure the bread absorbs the egg mixture completely. Cover and refrigerate for 8 to 24 hours.
  • Preheat the oven to 350°F. Bake uncovered for 35-40 minutes until puffed and lightly browned. Allow to cool for 5-10 minutes before serving.
  • In a medium bowl, use an electric mixer on high speed to beat the whipped topping ingredients until stiff peaks form. Serve each piece inverted with a dollop of whipped topping on top.

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