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Sticky Bun French Toast

Source of Recipe


From "The Big Book of Breakfast" by Maryana Vollstedt



List of Ingredients



• ½ cup butter
  
• 1 cup packed brown sugar
  
• 2 Tbsp light corn syrup
  
• ½ cup coarsely chopped pecans
  
• 6 or 8 slices (1-inch-thick) day-old bread (French, challah, etc.)
  
• 6 large eggs
  
• 1½ cups whole milk
  
• 1 tsp vanilla extract
  
• 1 tsp ground cinnamon
  
• Dash of ground nutmeg
  






Instructions



1. In a medium saucepan over medium heat, combine the butter and brown sugar and stir until melted. Add corn syrup and cook, stirring constantly, until mixture thickens, about 2 minutes. Stir in nuts. Pour into a 9- x 13-inch baking dish, working quickly to spread the caramel evenly across the bottom (it will start to harden as soon as it hits the baking dish, so work fast). Arrange the bread on top in a single layer.
   
   
2. In a medium bowl, combine the eggs, milk, vanilla, cinnamon and nutmeg. Pour over the bread. Cover and refrigerate for several hours or overnight. Let dish set out at room temperature for about 30 minutes before baking.
   
   
3. Preheat oven to 350° F.
   Bake, uncovered, until golden on top and crispy around the edges, about 40 to 50 minutes. To serve, remove each slice with a spatula and invert onto a plate so that the sticky bun topping is face-up.
   
   Makes 6 to 8 servings.