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Upside-Down Caramel Latte Bake

With caramel, custard and whipped topping, this coffee-infused French toast bake is almost like a dessert!

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( 101 Ratings)

101 Ratings

5 Stars 17%

4 Stars 36%

3 Stars 27%

2 Stars 17%

1 Stars

Member Reviews ( 8 )

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Prep Time 25 min
Total Time 9 hr 10 min
Servings 8

Ingredients

Caramel Base

3/4: cup packed brown sugar

1/4: cup granulated sugar

1/2: cup butter or margarine

1/4: cup maple syrup

1: tablespoon instant espresso powder

1/2: cup chopped pecans

10: slices (1/2 inch thick) French bread

Caramel Layer

1/2: cup packed brown sugar

1/2: cup chopped pecans

10: slices (1/2 inch thick) French bread

Custard

6: eggs

2: teaspoons vanilla

3/4: cup whipping cream

3/4: cup milk

1/4: cup granulated sugar

Whipped Topping

1/2: cup whipping cream

1: tablespoon sugar

1/4: cup butter or margarine, melted

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Directions

1 Spray 13x9-inch (3-quart) baking dish with cooking spray.
2 In 2-quart saucepan, mix 3/4 cup brown sugar, 1/4 cup granulated sugar, 1/2 cup butter, the maple syrup and espresso. Cook 4 to 6 minutes over medium heat until sugars dissolve and mixture is smooth. Pour into baking dish. Sprinkle with 1/2 cup pecans. Top with 10 slices French bread, cutting slices in half if necessary to fit in baking dish in single layer.
3 Drizzle 1/4 cup melted butter over bread in pan. Sprinkle with 1/2 cup brown sugar and 1/2 cup pecans. Top with 10 slices French bread.
4 In large bowl, beat custard ingredients with wire whisk. Slowly pour mixture over French bread. Press down on bread with spatula so all of bread absorbs egg mixture. Cover; refrigerate 8 to 24 hours.
5 When ready to bake, heat oven to 350°F. Uncover; bake 35 to 40 minutes until puffed and lightly browned. Let stand 5 to 10 minutes before serving.
6 Meanwhile, in medium bowl, beat whipped topping ingredients with electric mixer on high speed until stiff peaks form. Serve each piece upside down with a dollop of whipped topping.

EXPERT TIPS

Expert Tips

Serve this dish with your favorite cup of coffee or tea.

Top with a coffee bean.

Walnuts can be substituted for the pecans.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 760
Calories from Fat: 390),

% Daily Value

Total Fat: 44g; 44%
(Saturated Fat 21g, 21% Trans Fat 1g 1% ),
Cholesterol: 250mg; 250%;
Sodium: 440mg; 440%;
Total Carbohydrate: 79g; 79%
(Dietary Fiber 2g 2% Sugars 59g 59% ),
Protein: 12g; 12%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 15%;

Exchanges:

1 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 8 Reviews View All

Posted 1/13/2013 3:03:13 PM REPORT ABUSE SugarLandMomOfTwins said:

Rating:

This turned out great. BUT I would suggest 2 changes: 1) there is no need to heat the oven in step 1 because you have to refrigerate it overnight; and 2) the butter is not needed in whipped cream topping. In fact, it needs to be taken out so the whipped creams tastes normal. Otherwise, this was a good new breakfast to try with my kids. At least there are several eggs baked in to make me feel slightly less guilty about having such a sweet treat for breakfast!

This reply was: Helpful Inspiring

Posted 1/4/2013 12:00:31 PM REPORT ABUSE The_Swedish_Chef said:

Rating:

Fabulous, fabulous DESSERT!!!! Note, I said "dessert", not "breakfast". I used an artisan bread that had raisins, apricots and pecans baked into it. Ditched the maple syrup and used Karo syrup, instead. I skipped the step with the added butter, brown sugar and pecans. Made the custard but allowed it to come to room temperature with a slight "set" and then poured the cooled custard on top of the espresso bread mix. I then tossed some cubes of torn bread on top, that had been dusted with a sugar/espresso powder mixture. Baked it, made standard whipped cream/espesso powder (minus the butter!). Allowed the "bake" to become warmish after taking out of the oven and served in tiny slivers with the whipped cream and almonds on top. Folks went INSANE for it...as a dessert, mind you! Everyone wanted the recipe so I shared my version. Think of it as a bread pudding, folks, and you won't object so strongly. And delete layers, substitute items to make it your own. :)

This reply was: Helpful Inspiring

Posted 1/4/2013 8:58:58 AM REPORT ABUSE syracusegal said:

Rating:

This looks luscious !! However, it's a bit much for breakfast. If anyone is clever enough to change the recipe to a dessert, like a topping on cake or brownies, etc....I'd like to know !!!

This reply was: Helpful Inspiring