This recipe has a delicious caramel flavor and is a crowd pleaser. The best part - you have to make it at least the night before you serve it, so the morning of all you have to do is throw it in the oven. So easy! I got the recipe from my mom and adapted it to be gf/df.
Ingredients
1/4 pound Earth Balance
1 cup brown sugar
2 tablespoon corn syrup
**french bread
5 eggs
1.5 cups Rich Whip
1 teaspoon vanilla
1 teaspoon Grand Mariner
1/2 teaspoon salt
**For the french bread I used Gluten-Free Pantry French Bread & Pizza Mix and made it in my bread maker following my bread makers instructions for basic bread. When I made this recipe I halved it and used 3 quarters of that loaf. For the full recipe I'd make 2 loaves and use enough to fill the pan.
Directions
In a heavy bottom pan melt the Earth Balance with brown sugar and corn syrup. Cook over medium heat, stirring until smooth. Spray 11x13 baking dish with Pam and pour the caramel sauce into the bottom.
Trim off the end pieces of the bread and cut into one inch thick pieces. Arrange the bread in one layer in the baking dish, squeezing rightly to fit.
In a bowl wisk together eggs, Rich Whip, vanilla, Grand Mariner, and salt. Pour over the bread.
Chill for at least 8 hours up to 1 day.
Bake at 350 degrees for 35 to 40 minutes. Cook until puffed and pale golden around the edges.
For a fancy serving, turn the pan upside down on a rectangular platter and garnish with fresh fruit around the edges.
