1 stick butter
1 cup brown sugar
2 Tablespoons pure maple syrup
1 1/2 cup milk
6 eggs
1 1/2 teaspoon cinnamon
Spray a 9X13" cake pan. In a small pan, over low heat, melt butter with brown sugar and syrup just until smooth. DO NOT BOIL Pour caramel mixture in bottom of cake pan. Cover caramel and pan bottom with layers of sliced french bread or thick cut pieces. Whip egg, milk and cinnamon until frothy. Pour over bread. Cover and let sit in refrigerator for at least 2 hours, preferably overnight.. Remove from refrigerator. Preheat oven to 350ºF. Bake for 45 - 55 minutes or until center is firm. Sprinkle top with powdered sugar
(I've added blueberries between layers of bread, sprinkled the caramel with chopped nuts, a couple wonderful options for you or make up your own,)
No comments:
Post a Comment