Recipe for cooking sticky bun french toast

Breakfast Recipes :: Waffles, Pancakes and French Toast

Sticky Bun French Toast

Source: Sunset Magazine

About 1/4 c. (1/8 lb.) butter or butter replacement
1 (8 ounce) sourdough baguette, cut diagonally in 1-in.-thick slices
5 lrg. eggs
1 c. half-and-half
1 c. milk
1/4 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. vanilla extract or flavoring
1/2 c. firmly packed brown sugar
1 Tbsp. light corn syrup
1/2 c. chopped pecans or walnuts

Lightly butter a 9 x 13-in. pan. Lay baguette slices on a cut side in a single layer in pan, squeezing if needed to make them fit.

In a blender or in a bowl with a whisk, whirl or beat eggs, half-and-half, milk, nutmeg, cinnamon and vanilla extract or flavoring to blend well. Pour egg mixture over bread to moisten evenly. Cover and refrigerate at least 8 or up to 24 hours.

In a 1- to 2-qt. pan over med. heat, stir 1/4 c. butter with brown sugar, corn syrup, and pecans until butter melts. Uncover bread mixture and spread slices evenly with the butter mixture, using all of it.

Bake, uncovered, at 350 degrees F until topping is browned and bubbly, about 45 mins.. Scoop portions into bowls.

Yield: 5 or 6 servings

Per serving: 461 cal., 51% (234 cal.) from fat; 12 g protein; 26 g fat (11 g sat.); 46 g carbo (1.6 g fiber); 418 mg sodium; 221 mg chol