Hello Everyone,
First let me state, I know that this is a quilting blog, and I have been talking a lot about food lately, but I swear this will be it for a little while anyway.
Easter was a quiet day for us here. I began our day with a great family breakfast. But it actually began on Saturday night. This French Toast rests in the refrigerator overnight and then you just pop it in the oven in the morning.
You start off by making a caramel sauce and then you spread that in the bottom of a Pyrex pan.
Layer your favorite breads on top and then pour the milk and egg mixture over top. I used a Multi Grain Cranberry Pecan Oat Bread and a regular French bread. I have to please the masses...
Here is is just out of the oven. Then with a spatula lift it out of the pan and flip it out onto your plate!
Voila! The yummy caramel side is up and it is ooooooey goooooey delicious! Now that I have made your mouths water, I will give you the recipe..... WAHOO!
Sticky Bun French Toast
1 cup firmly packed brown sugar
1/2 cup butter
2 TBSP light corn syrup
12-18 slice french bread or your choice of bread
6 eggs
1 -1/2 cups milk
1 tsp vanilla
1/4 tsp nutmeg (optional)
1 - 1/2 tsp cinnamon
1) Combine the first 3 ingredients in a small saucepan and heat until thickened, stirring constantly. Pour into a 13 X 9 pan.
2) Place 6-9 slices of bread on top of syrup mix. Top with remaining 6-9 slices.
3) Combine the last 5 ingredients with a whisk. Pour over bread slices. Cover and chill for 8 hours. Bake uncovered at 350 degrees for 40-45 minutes. Serve with syrup, maple or caramel sauce.
Option: Place a layer of Granny Smith apples between the layers of bread and/or chopped pecans.
Caramel Syrup to serve on top:
1/2 cup brown sugar
1/4 cup butter
1 TBSP light corn syrup
Prepare like syrup in the first step.
I used Pure Maple Syrup that my friend makes from her trees in Vermont.
I used Pure Maple Syrup that my friend makes from her trees in Vermont.
I hope you all enjoy!!
Until Next Time...
