Swirling with, pecans, cinnamon, butter and maple syrup, this decadent creation puffs up like a soufflé in the oven. You and your guests will be inspired to linger over a leisurely morning table with a second mimosa.
We recently baked a loaf of twisted cinnamon bread, which is never better than on the morning it comes out of the oven. Since our Arctic kitchen is quite arid, items left out tend to dry out quickly, which gives us the opportunity to get creative with leftovers.
Overnight French toast is not a new recipe for us. But starting with a base of this wonderful twisted cinnamon bread was new. Soaking the bread overnight in an egg and cream mixture causes the bread to puff up magically during baking. Drizzled with maple syrup and served with a strip of thick bacon this cinnamon loaf French toast was a great way to start a weekend!
Twisted Cinnamon Bread Overnight French Toast
- 8 inch-thick slices twisted cinnamon bread
- 5 eggs
- 1 cup half and half or heavy whipping cream
- 1/2 cup whole milk or soy milk
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Ingredients for pecan topping:
- 4 tbsp unsalted butter, melted
- 4 tbsp packed brown sugar
- 1 cup chopped pecans
- Butter an 8 x 8 inch glass baking dish.
- Lay slices of bread on bottom of glass baking dish.
- Thoroughly mix together eggs, cream, milk, sugar, vanilla, and cinnamon.
- Pour egg mixture over bread. Cover dish and place in refrigerator overnight.
- Bring bread mixture out of refrigerator and set on counter to come toward room temperature while preheating oven to 350 degrees F.
- Prepare pecan topping by mixing butter, pecans, and brown sugar.
- Bake for 20 minutes then top with pecan mixture.
- Continue baking another 20 minutes, until golden and puffed.
- Serve with maple syrup.
I most definitely will have to make this!
Reblogged this on What's For Dinner? and commented:
Hi Cathy! Thanks as always for the reblog and for reading!
What an interesting recipe! I really enjoyed it!
Thanks! One of our new favorite breakfasts!
Yummy, really liking this. Thanks for the post.
Thanks for reading and leaving a comment! Lots more to come as we cook through the last two month’s worth of this year’s stores!
Reblogged this on Movies and Photo my love and commented:
Thanks for the reblog!
I’ve made something similar for company (very popular) and another savory version (though not with cinnamon bread!) where I used using mushrooms, spinach and mushrooms. Great also!
Sounds terrific. Already coming up with something featuring sun dried tomatoes & mushrooms. Love the inclusion of spinach! Thanks for sharing.
Reblogged this on popcorn and tea.
Thanks for reading and thanks for the reblog.