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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This delicious breakfast has been a favorite of mine for years, raves Sherri-Jo Capodiferro of Brightwaters, New York. I like that I can assemble it the night before. I try to keep my mornings as simple as possible since I am a night owl and not a morning person! Ingredients:
1/2 cup packed brown sugar |
1/4 cup butter, cubed |
1 tablespoon corn syrup |
3 slices white bakery bread (1 inch thick), halved |
3 eggs |
3/4 cup half-and-half cream |
1/2 teaspoon vanilla extract |
1/4 teaspoon ground cinnamon |
1/4 teaspoon salt |
Directions:
1. In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into an 8-in. square baking dish coated with cooking spray. Arrange bread over caramel.
2. In a small bowl, whisk the eggs, cream, vanilla, cinnamon and salt; pour over top. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.
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