Instructions
1. Prepare the Pan & Caramel:
Generously grease a 9×13-inch baking dish.
In a medium saucepan, melt 1 cup of butter with the dark brown sugar over medium heat. Cook for 5-6 minutes, stirring constantly, until the sugar is fully dissolved and the mixture is smooth.
Remove from heat and stir in 1 teaspoon of vanilla extract. Immediately pour the caramel into the bottom of the prepared baking dish, spreading it into an even layer.
2. Assemble the Bake:
Arrange the slices of French bread in a single, snug layer over the caramel sauce.
In a large bowl, whisk together the eggs, milk, 2 teaspoons of vanilla extract, and salt until very well combined.
Slowly and evenly pour the egg mixture over the bread slices. Gently press down on the bread to help it fully absorb the liquid.
3. Soak Overnight:
Cover the baking dish tightly with plastic wrap and refrigerate for at least 5 hours, or preferably overnight.
4. Bake:
When ready to bake, preheat your oven to 350°F (175°C).
Remove the plastic wrap from the dish. Drizzle the ¼ cup of melted butter evenly over the top.
In a small bowl, mix the granulated sugar and cinnamon together. Sprinkle this mixture evenly over the melted butter.
Bake for 45-55 minutes, or until the top is golden brown and the center is set.
5. Serve:
Let the bake rest for 5-10 minutes before serving. This allows the caramel to thicken slightly.
Carefully invert each serving onto a plate so the caramel layer is on top. Dust generously with powdered sugar and serve immediately.
Key Improvements in this Rewrite:
Structure: Ingredients are grouped by their use in the recipe (Caramel Base, Egg Mixture, etc.), making them easier to measure and manage.
Clarity: Instructions are broken down into distinct, numbered phases for a clearer, less daunting process.
Active Voice: Uses more direct language (e.g., “Arrange the slices” instead of “place sliced bread”).
Pro Tips: Includes helpful notes like “let it rest before serving” for the best final texture.
Visual Cues: Adds descriptive terms like “golden brown” to help the cook know when the dish is perfectly done.
Serving Instruction: Clearly states to invert the serving to show off the beautiful caramel bottom.
