Sticky Bun French Toast Casserole Food

STICKY BUN FRENCH TOAST

Steps:

• Grease a 9x13 inch glass baking dish ( I use an large oval glass baking dish). Slice bread and place one even layer into dish, squeezing bread in if necessary; set aside. In a large bowl whisk together the eggs, half and half, milk, cinnamon, nutmeg and vanilla till well combined. Pour mixture evenly over the bread. Cover baking dish with plastic wrap and chill overnight. In morning remove baking dish from refrigerator and uncover. In a small pan melt butter. Add brown sugar, corn syrup and pecans (if using). When all has melted and combined take off heat and evenly pour caramel topping over the soaked bread. Bake uncovered in a 350 degree oven about 45 minutes, or until puffed, bubbly and golden brown. Let sit 10-15 minutes before serving. ( I like to keep a cookie sheet or a piece of tin foil under the baking dish while cooking because once in a while this likes to bubble over on you). Also if you would like it to be extra sticky and gooey double the recipe for the caramel topping.

CRèME BRûLéE FRENCH TOAST

Steps:

• In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
• In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
• Preheat oven to 350° F. and bring bread to room temperature.
• Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
• Serve hot French toast immediately.

STICKY BUN FRENCH TOAST CASSEROLE

Steps:

• In a small saucepan over med-high heat, melt butter and brown sugar until sugar is dissolved, stirring constantly.
• Add in corn syrup and cook until thickened, about 2-3 minutes.
• Pour mixture into a 9 x 13 inch baking pan sprayed with nonstick cooking spray; sprinkle nuts over top.
• Place bread slices over nuts, completely filling pan and forming a single layer.
• In a bowl, whisk together the eggs, milk, vanilla, cinnamon, and salt; pour over bread slices, saturating evenly.
• Cover and refrigerate 2 hours or overnight.
• Remove from refrigerator and bring to room temperature, about 30 minutes.
• Bake, uncovered, at 350° for 45-50 minutes, or until lightly browned.
• Let stand 10 minutes before serving inverted on serving plates.