Here is an oldy with versatility. (I write this listening to some rhythm and blues Solomon Burke “Can’t nobody love you” and it is awesome, although the Zombies do a good job with it too.) This was our New Years day breakfast. I had made a loaf of cranberry cinnamon swirl bread the day before. Then I sliced it and let it sit out to get a bit stale. Stale bread works best and honestly, I think this was not stale enough this time around. French bread works, sourdough, cinnamon raisin that is perhaps a little older or baked in an oven a little bit to dry out. It is a cross between sticky buns and bread pudding, all deliciousness.
I will give you my old recipe, then some options. You make this the night before, putting the crumb topping on just before baking. Or you can make a caramel slurry for the bottom of the pan, put in the bread and egg mixture and skip the topping because you will be turning this upside down. (I’ve had this recipe for about 18 years! (Yikes)
BAKED FRENCH TOAST this is full recipe, I cut it in half and used 8×8 pan. Half recipe is in ()
- 1 loaf sliced french bread (or bread of choice) (half loaf)
- 8 eggs (4 eggs)
- 2 cups milk (1 cup)
- 2 cups half n half (1 cup) or half milk, half cream
- 2 tsp vanilla (1 tsp)
- 1/4 tsp each cinnamon and nutmeg or 1/2 tsp. cinnamon plus (from pampered chef)
- 1/2 cup butter, cold (1/4 cup plus a tbsp) cut into pieces
- 3/4 cup brown sugar (1/3 cup plus a tbsp)
- 3/4 cup flour (1/3 cup plus a tbsp)
- 1/2 tsp cinnamon (1/4 tsp)
- 1 cup chopped pecans or walnuts (1/2 cup)
- lay slices of bread in a buttered 9×13 pan. sliced that dont fit, just break up and stick in corners.
- in a mixing bowl (like a batter bowl) mix up the eggs,milk, well, everything else except topping and whisk together.
- Pour over the bread, poking bread down a bit. Cover with foil or a lid and put in the fridge until morning.
- Mix the topping together in a bowl and have it handy for morning.
- mix the flour, sugar and cinnamon. Cut in the butter to little pebbles. **Add the nuts and set this all aside in a bowl or bag until morning.
- in the morning turn on the oven to 350, take out the casserole, spread on the topping and put in the warm oven. It is ready in 45 minutes but if you like crispier, let it bake an hour.
**alternately I sometimes mix the sugar and flour, then add the butter, melted and slightly cooled. I mix this with a fork until it is all crumbly. If it is too wet, add some flour.Too dry, add a little more melted butter. This is my “go to” streusel. Just throwing it out there for you. Not to confuse you.
My original recipe called for covering it for half the time. BIG MISTAKE. Do not do this.
Original recipe used soft butter and corn syrup and no flour, which made a sticky topping hard to spread. This recipe is more like a streusel and we know streusel makes everything better!
You could omit the nuts, or add raisins or cranberries to it.
Serve it with some warm syrup nearby.
Below is a sticky bun slurry recipe you can use if you want. Just pour this into the bottom of the pan, add the bread over it and pour the egg mixture over it all and go on as recipe says.
Trust me, this is the best sticky bun slurry. I have done the research. I have made them all. Little butter, lots of butter, lots of cream, no cream. The corn syrup keeps the brown sugar from crystallizing or at least helps. This slurry soaks in the least, doesn’t seem to get too hard on your teeth because it stays softer. (Unless you really bake it way too long, then all bets are off on any kind of slurry). You can even make this up to pour over sticky buns after they are baked! If you did not make enough in the pan or just want it poured on fresh, just make this up and pour it on each serving of sticky buns.
Okay, back to Baked French Toast
**You don’t have to let it sit in the fridge overnight if you don’t want to. You can let is sit say, half an hour and then bake it. Since it wont be cold, it might bake faster so keep an eye.
BEST STICKY BUN SLURRY EVER
- 6 tbsp butter
- 3/4 cup brown sugar
- 3 tbsp corn syrup, light or dark
- 2 tbsp cream
- pinch of salt.
Cook this all in a small saucepan until melted and gooey, just a minute or 2. Pour into your pan.