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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is one of my favorites...I make it for brunch with bacon, sausages, scrambled eggs and fresh fruit. It's custardy, sweet, and needs no syrup. I originally tried putting caramel on the bottom, as well, but it over-browned, and was not as appealing. Ingredients:
1/4 c. sugar mixed with 1/2 tsp. cinnamon. |
12 slices thick bread |
1 c. brown sugar |
1/2 c. butter |
2tbsp. corn syrup |
6 eggs |
1 c. milk |
1/2 tsp. cinnamon |
1 tsp. vanilla |
Directions:
1. Grease 13 x 9 x 2 pan, sprinkle 1/3 of cinnamon sugar mix in bottom of pan
2. Lay 6 slices of bread over, sprinkle 1/3 of cinnamon sugar mix over the bread, evenly pour caramel over bread, lay 6 more slices over caramel, and evenly pour egg mixture over.
3. Cover and refrigerate 8 hours or overnight.
4. In morning, bake at 350 degrees 30 - 40 minutes, or until set.
5. Caramel Mixture
6. Combine 1 c. brown sugar, 1/2 c. butter and 2 TBSP. corn syrup in small pot. Bring to full boil over med. heat, stirring constantly. Remove from heat and set aside.
7. Egg mixture:
8. 6 eggs
9. 1 1/2 c. milk
10. 1/2 tsp. cinnamon
11. 1 tsp. vanilla
12. Beat all together
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