Breakfast and Brunch Recipes
Sticky Bun French Toast
Yield: 5 or 6 servings
Ingredients
- 1 (8 ounce) sourdough baguette, cut diagonally in 1 inch thick slices
- 5 large eggs
- 1 cup Half-and-Half
- 1 cup milk
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- About 1/4 cup (1/8 pound) butter
- 1/2 cup firmly packed brown sugar
- 1 tablespoon light corn syrup
- 1/2 cup chopped pecans or walnuts
Instructions
- Lightly butter a 9 x 13-inch pan. Lay baguette slices on a cut side in a single layer in pan, squeezing if needed to make them fit.
- In a blender or in a bowl with a whisk, whirl or beat eggs, Half-and-Half, milk, nutmeg, cinnamon and vanilla extract to blend well. Pour egg mixture over bread to moisten evenly. Cover and refrigerate at least 8 or up to 24 hours.
- In a 1- to 2-quart pan over medium heat, stir 1/4 cup butter with brown sugar, corn syrup and pecans until butter melts. Uncover bread mixture and spread slices evenly with the butter mixture, using all of it.
- Bake, uncovered, at 350 degrees F until topping is browned and bubbly, about
45 minutes.
- Scoop portions into bowls.
Nutrition
Per serving: 461 cal., 51% (234 cal.) from fat; 12 g protein; 26 g fat (11 g sat.); 46 g carbo (1.6 g fiber); 418 mg sodium; 221 mg chol
Source: Sunset magazine