Recipe: Perfect Sticky bun french toast strata

Sticky bun french toast strata. I also doubled the topping to make sure it covered. This is defnitely a different twist to French toast, or like a French toast/sticky bun bread pudding kind of thing! Have you ever wondered how to make the best Sticky Bun French Toast?

Sticky bun french toast strata Whisk the egg and milk together and dip the stuffed sticky buns into the egg mixture on both sides. Overnight Sticky Bun French Toast – I Heart Eating. Next time I will cut all ingredients in half. You can cook Sticky bun french toast strata using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Sticky bun french toast strata

  1. You need 1 loaf of bread dough (Frozen or homemade that has been thawed and left to rise over night).
  2. You need 5 tbsp of butter.
  3. Prepare 1 cup of white sugar.
  4. You need 1 cup of brown sugar.
  5. You need 2 tbsp of ground cinnamon.
  6. Prepare 3 of eggs.
  7. It’s 1 of Fruit of choice.
  8. Prepare 2 tbsp of Milk or coffee creamer (I used sweet cream coffee creamer).
  9. You need 1 of syrup to taste.

Make it the best brunch ever with a do-ahead strata boasting a cream cheese fruity surprise. MORE+ LESS Prep the strata the night before, and let it bake while you set the table and prepare the rest of the meal. What can be better than a hot sticky bun for breakfast or a late night snack? Pop one into the microwave for a few seconds to make them taste fresh from the oven.

Sticky bun french toast strata step by step

  1. Preheat oven to 350Β° F.
  2. Melt butter and keep in a bowl, mix all the sugars and cinnamon in another bowl and set aside..
  3. Cut the bread dough into small segments, dip in butter, coat in sugar mix and place evenly in pan ( bundt pan or round pan)..
  4. Sprinkle with fruit if desired then beat eggs with milk (or creamer) then pour the mixture over the bread dough and fruit and cook in oven for 30-35 minutes until golden brown and cooked through. Top with syrup and enjoy!.

If you do, then it's a sticky bun. I doubled the mixture for the inside and I doubled the "sticky bun" bottom of. Soggy, overly eggy French toast just won't do. And neither will rubbery, bland waffles. If you're going to spend the time making brunch fare, it better be good.

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