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Category: French Toast
Prep Time: Cook Time: Total Time:
2 tbsp corn syrup
1/2 cup butter (no substitutes)
1/2 tsp cinnamon (can use more)
1 cup brown sugar, packed
12 slices French bread (use 1 to 2 day old bread for this, depending on the size of the bread slices you may need a few more to fit into the pan)
1/4 tsp salt
6 large eggs
1 1/2 cups light cream (such as half and half)
1 tsp vanilla or maple extract
Grease or butter a 13 x 9-inch baking pan. In a small saucepan combine corn syrup with butter, cinnamon and brown sugar; simmer over low heat stirring constantly until syrupy (the cinnamon will incorporate after a few minutes of stirring). Pour the syrup mixture into the bottom of the baking pan. Place 6 slices of bread over the syrup mixture.
In a bowl whisk the eggs with light cream, vanilla and salt; pour half over the top of the bread. Place the remaining 6 slices of bread over the syrup, then pour the remaining egg mixture over the top making certain that all the bread is covered with the egg mixture. Cover the pan with plastic wrap and refrigerate for minimum 6 hours or overnight.
When ready to bake preheat oven to 350. Bake uncovered for 45 minutes. Serves 6-8
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CINNAMON BUN FRENCH TOAST
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Category: French Toast
Prep Time: Cook Time: Total Time:
2 tbsp corn syrup
1/2 cup butter (no substitutes)
1/2 tsp cinnamon (can use more)
1 cup brown sugar, packed
12 slices French bread (use 1 to 2 day old bread for this, depending on the size of the bread slices you may need a few more to fit into the pan)
1/4 tsp salt
6 large eggs
1 1/2 cups light cream (such as half and half)
1 tsp vanilla or maple extract
Grease or butter a 13 x 9-inch baking pan. In a small saucepan combine corn syrup with butter, cinnamon and brown sugar; simmer over low heat stirring constantly until syrupy (the cinnamon will incorporate after a few minutes of stirring). Pour the syrup mixture into the bottom of the baking pan. Place 6 slices of bread over the syrup mixture.
In a bowl whisk the eggs with light cream, vanilla and salt; pour half over the top of the bread. Place the remaining 6 slices of bread over the syrup, then pour the remaining egg mixture over the top making certain that all the bread is covered with the egg mixture. Cover the pan with plastic wrap and refrigerate for minimum 6 hours or overnight.
When ready to bake preheat oven to 350. Bake uncovered for 45 minutes. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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