Stacy Chapman | Bluebonnet EC
2 tablespoons light corn syrup
1/2 cup butter (1 stick)
1 cup brown sugar (light or dark)
10 slices Texas Toast
1 1/2 cups half-and-half
1 teaspoon vanilla
1 tablespoon orange liqueur
1/2 teaspoon salt
- Grease a 9-by-13-inch baking pan. In a saucepan, combine corn syrup, butter and brown sugar. Simmer until mixture reaches a syrupy consistency, then pour into baking pan. Cut bread in half diagonally and lay slices on top.
- Whisk eggs, half-and-half, vanilla, orange liqueur and salt together. Pour over bread, and cover and refrigerate overnight.
- When you are ready to cook, preheat oven to 350 degrees. Bake 45 minutes.
Servings: 12. Serving size: 6 ounces. Per serving: 289 calories, 25.69 g protein, 5.28 g fat, 34.89 g carbohydrates, 5.73 g dietary fiber, 886 mg sodium, 13.26 g sugars, 54 mg cholesterol
This can be made using a variety of types of bread. Slices of French bread work well, and so do torn pieces of focaccia bread.