Breakfast / Brunch
Sticky Bun Casserole with Whipped Cream & Bacon
With all the flavors of a sticky bun and French toast, this casserole is soon to be added to your “favorite recipes” box.
FOR THE BREAD, STALE:
FOR THE CARAMEL, COMBINE:
FOR THE CUSTARD, WHISK:
Preheat oven to 350°. Coat a 9×13-inch baking dish with nonstick spray.
For the bread, stale bread on a baking sheet, 10 minutes per side. Transfer bread to a cooling rack and shut off oven.
For the caramel, combine brown sugar, butter, corn syrup, and salt in a saucepan and heat over medium until butter melts. Increase heat to medium-high, bring to a boil, and cook caramel until sugar dissolves, 2 minutes. Stir in pecans; pour into prepared dish.
For the custard, whisk together eggs, half-and-half, vanilla, and cinnamon. Dip both sides of bread in custard and arrange on top of caramel.
Pour remaining custard over bread, cover dish with plastic wrap, and chill at least 2 hours or up to overnight.
Preheat oven to 350°. Remove casserole from refrigerator and let sit at room temperature, about 30 minutes; remove plastic wrap.
Bake casserole until custard is set, and a thermometer inserted into the center registers 160°, 40–45 minutes. Let casserole rest 5 minutes, then invert, caramel side up, onto a serving platter. Garnish servings with whipped cream and bacon.
% Daily Value*
Total Fat 32g 49%
Saturated Fat 14g 70%
Cholesterol 145mg 48%
Sodium 401mg 16%
Carbs 77g 25%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.