Time 8h50m Yield 8 Number Of Ingredients 8 Steps:
Grease a 9x12-inch baking dish. Stir 1 cup brown sugar and butter together in a saucepan over medium-low heat until butter melts and sugar dissolves into butter, 2 to 4 minutes. Pour into prepared baking dish and spread a 1 1/2- to 2-inch layer of bread pieces over the top. Beat milk, eggs, and vanilla extract together in a bowl; pour milk mixture over bread into the baking dish and move bread as necessary to ensure all bread is absorbing liquid. Sprinkle cinnamon over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight. Preheat oven to 450 degrees F (230 degrees C). Remove and discard plastic wrap from baking dish and sprinkle remaining brown sugar over the top of the bread mixture. Bake in the preheated oven until browned and bubbling, about 30 minutes.
Time 8h40m Yield 8 Number Of Ingredients 7 Steps:
Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish. Sprinkle brown sugar and cinnamon evenly over melted butter. Arrange bread in two layers over brown sugar mixture. Beat eggs, milk, and salt in a bowl; pour over bread. Cover and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, about 30 minutes.
Time P1DT1h10m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Spray pan with Pam cooking spray. Mix butter, brown sugar, corn syrup, pecans and place in bottom of pan. Cut bread into 1 inch thick pieces. Place on top of nut mixture filling all spaces. Mix milk, cream, cinnamon and vanilla and pour over bread. Cover and refrigerate overnight. Bake at 350 for 40 minutes. Serve warm with whipped topping.
Time 1h5m Yield 6 serving(s) Number Of Ingredients 9 Steps:
In a small heavy saucepan or skillet, melt butter with brown sugar and corn syrup over moderate heat, stirring and cooking until smooth and glossy. Pour into a 13 x 9 x 2-inch baking dish. NOTE: I have doubled the ingredients in this step so that there is an extra syrupiness on the bottom. Cut bread into 1-inch slices. For the first layer, arrange about ten bread slices on top of the sugar mixture, squeezing them down to slightly fit. (I say about because it depends on how big your french loaf is). In a mixing bowl, whisk together eggs, half & half, vanilla, Grand Marnier and salt until combined well. SLOWLY pour about half of the mixture over the first layer of bread slices. Place the final layer of bread slices over the first, matching the slices, sandwich style. SLOWLY pour the remaining egg mixture over the top layer of bread, letting mixture soak into the entire surface of each slice of bread. Chill, covered at least 8 hours and up to one day (I like to make the night before, put in the fridge and pop in the oven in the morning). Remove bread mixture from refrigerator about 1 hour before baking. Preheat oven to 350 degrees. Bake uncovered in the middle of the oven until puffed edges are golden - about 45 minutes. Serve immediately. Be sure to serve both layers together as the yummy part is on the bottom of the pan. (No need for table syrup).
Time 20m Number Of Ingredients 7 Steps:
Grease your skillet or griddle with either non-stick cooking spray or butter. Preheat skillet or griddle to either 350°F or med-high heat. Mix eggs, milk, and optional honey together thoroughly. Roughly crush cereal and mix well with brown sugar and cinnamon. Dip bread in milk mixture, wetting both sides. Be careful not to soak bread or it will be soggy in the middle. Drag wet bread through the cereal-sugar mixture. Lay bread on skillet or griddle and cook on both sides until cereal is brown and extra crispy.
Number Of Ingredients 7 Steps:
in a mixing bowl add all ingerdients except butter and bread. Mix well! In a medium hot skillet melt half the butter, just as it is beginning to brown, dip your bread in your egg mixture and drop into pan. (non stick is best) when french toast is golden brown on one side, flip and cook til golden on the other side. warmed (in the microwave) powdered sugar and Grand mariner (thin icing) makes a GREAT “syrup” for this. And the hint of orange from the Grand Mariner is PERFECT.
