Date: 2017/04/25
Comment: In my experience with working with caramel, when exposing it directly to a hot pan especially for long periods of time, the caramel can burn or stick to the pan as one of you has already pointed out. I suggest to those of you wanting to prevent this possibility that you could make the caramel glaze after cooking the French toast and then drizzle it on top of the French toast instead of pouring it directly into the pan. That way, if it hardens, it'll be on top of the toast instead of acting as a glue to the pan.
