And now for something completely different . . . .
This recipe favors those with a sweet tooth, or with a desire for an occasional special sweet treat.
Brett’s all-time favorite breakfast item whenever we go out for breakfast is French toast. If it’s on the menu, in any form, from plain to stuffed, I know it’s what he’ll order. I found this decadent recipe on a B&B recipe site a few years ago when I was looking for a stuffed French toast recipe to make for his birthday. There were an incredible number of French toast recipes to choose from, but knowing Brett also loves caramel sticky buns (me too) when I saw this one I knew I had to give it a try.
It’s a surprisingly easy dish to put together. Although the recipe calls for a baguette, I used a brioche loaf from Trader Joe’s and overlapped the slices somewhat to get them to fit in the baking dish. I think challah would also work well. I also substituted Lyle’s Golden Syrup, made from cane sugar, for the corn syrup. Lyle’s comes from England and can be purchased from Amazon.
This French toast really does taste just like a sticky bun. Reviews over the years have included “The best thing you’ve EVER made for breakfast” and “I want this for my birthday cake next year.” Although it’s too much for Brett and I to have on our own these days, I do plan to make it next time our family is all together again, whenever that eventually happens.
CARAMEL PECAN FRENCH TOAST
1 cup packed brown sugar
1/2 cup butter
2 TBSP light corn syrup or golden syrup
1 cup chopped pecans
36-40 1/2 slices baguette-style French bread, 18 2-inch slices of French bread or a 8 slices of a heavier white bread
6 beaten eggs
1/2 cup milk
1 tsp vanilla
1 TBSP granulated sugar
1 1/2 tsp cinnamon
1/4 tsp nutmeg
Preheat oven to 350 degrees. In a medium saucepan, stir together brown sugar, butter and syrup. Heat and stir until the butter is melted and the brown sugar dissolved. Pour into a well-greased 9″ x 13″ baking dish and sprinkle with 1/2 cup of the pecans. Arrange half of the bread slices in a single layer over the sugar mixture and pecans. Sprinkle with the remaining pecans and top with the remaining bread slices.
In a medium bowl, blend the eggs, milk and vanilla, then slowly pour over the bread. Press lightly with the back of a large spoon to make sure all the bread is moistened.
Stir together sugar, cinnamon and nutmeg, then sprinkle over the bread. Cover and chill in the refrigerator for 8 to 24 hours. Bake uncovered for 30-40 minutes, or until lightly browned. Let stand 10 minutes before serving. To serve, remove individual servings with a wide spatula and invert onto serving plates. Makes 9 servings.