Brown Sugar Crusted Baked Toast Food

PRALINE PECAN FRENCH TOAST CASSEROLE

Steps:

• Mix half-and-half, eggs, vanilla, and 1 tablespoon dark brown sugar together in a large shallow bowl; add French bread. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place butter in a 9x13-inch casserole dish. Place casserole dish in the preheating oven to melt butter, about 5 minutes. Swirl butter over bottom of the dish.
• Spread brown sugar, maple syrup, and pecans over the melted butter. Arrange soaked bread atop pecan mixture.
• Bake in the preheated oven until French toast is cooked through, 30 to 35 minutes. Sprinkle with confectioners' sugar.

BROWN SUGAR CRUSTED BAKED TOAST

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, combine brown sugar, butter, and cinnamon until well blended. Set aside.
• In a large shallow bowl, combine eggs and milk until well blended.
• Place bread in the egg/milk dish and soak for a couple minutes, turning once.
• Sprinkle brown sugar mixture on one side of each soaked bread slice. Place bread slices, brown sugar side down, on a lightly greased 15x10 baking pan.
• Bake, uncovered, for 25 to 30 minutes or until golden brown. Serve brown sugar side up.
• Dust with confectioners sugar if desired. Goes great with syrup and butter.

BROWN BUTTER SPICE CAKE

Steps:

• Melt the butter in a small pot over medium heat until it's brown and gives off a deliciously nutty aroma. This can take anywhere from 10 to 20 minutes. You want the butter solids nicely toasted, but not scorched. Stir in the toasted hazelnut oil. Set aside and allow to cool but not set. By doing the butter first you can complete the rest of the steps while it is cooling.
• Preheat oven to 350F / 180C with a rack in the top 1/3. Butter and flour a 1-lb loaf pan, or roughly 9x5x3-inch.
• Sift the flour, baking soda, cinnamon, garam masala, and sea salt into a large bowl. Set aside. In a smaller bowl whisk the sugar, eggs, squash, and milk. Whisk in the still melted butter, but make sure it isn't hot to the touch. Add the wet ingredients to the flour mixture, and stir until just combined. Fold in most of the almonds.
• Pour the batter into the prepared pan, sprinkle with 1 1/2 tablespoons of sugar and remaining almonds, and bake for about 50-60 minutes, or until the edges have browned and the center of the cake is well set. Do your best to avoid over-baking, part of the charm of this cake is its moistness, when it is baked properly. Use a cake tester if necessary.
• *To make pureed winter squash: Roast large wedges or small cubes of skinned and seeded pumpkin, butternut squash, red kuri squash, etc. in a 375F / 190C until cooked and tender throughout. Puree with a hand blender until smooth.

OATMEAL AND BROWN SUGAR TOASTING BREAD

Steps:

• Manual Method: In a medium-sized mixing bowl, combine the boiling water, oats, steel-cut oats and sugar. Stir the mixture once or twice to combine, then set it aside to cool to lukewarm. Add the remaining ingredients, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. This is a stiff dough, but just keep working at it; it'll become smooth and elastic. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen.
• Mixer Method: Combine the ingredients as directed above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise as directed above.
• Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the machine to complete its cycle.
• Transfer the dough to a lightly greased work surface, and form it into a loaf. Place the loaf in a lightly greased 8 1/2 x 4 1/2-inch bread pan. Cover the pan and let the bread rise for 1 hour, or until it's just crowned over the edge of the pan.
• Bake the bread in a preheated 375°F oven for 35 to 45 minutes, or until it's golden brown and its internal temperature is about 200°F Note: This bread has a tendency to brown quickly (and underbake in the center), so plan on tenting it lightly with aluminum foil about 20 minutes before the end of the baking time. Remove the bread from the oven, and turn it out onto a wire rack to cool completely.