I’ve been slow to blog this new year, so I’m making up for it with one of my favorite indulgences: cinnamon French toast sticky buns. The photos are tempting, but the aroma as these bake is what truly draws you in. This is a breakfast (or lunch or dinner) I would happily serve any morning.
This recipe yields two generous sticky buns—perfect for my husband and me. I used cinnamon challah from Trader Joe’s; that store always seems to have delightful finds. I recently discovered their chocolate babka and may be slightly obsessed—it’s that good.
I baked these in Le Creuset ramekins I picked up at HomeGoods, and they released beautifully. Le Creuset pieces are so pretty—everything looks better when served in colorful cookware. Their seasonal pieces are especially tempting.
They look tempting straight from the oven, but when you invert them and the caramelized topping cascades over the bun—game over.
These are hard to resist. They’re rich, so even one bun was enough for the two of us to share. My husband isn’t big on sweets, but he ate more than usual—which is always a good sign.
It’s raining here in Southern California, and these buns are the perfect cozy treat. Heading into a snow day on the East Coast? This would be an ideal breakfast to make while staying warm inside.
I’m also hosting a giveaway with PinkBlush Maternity on my other blog, so check it out and enter if you’re interested. As of tomorrow, I officially enter my due month—exciting times!
Serving Size: 2
Ingredients
- 1/4 cup chopped pecans
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1/2 tbsp light corn syrup
- 2 slices cinnamon challah bread, cut into cubes
- 1 egg
- 1 egg yolk
- 1/3 cup plus 2 tbsp half and half
- 1/2 teaspoon vanilla
- pinch salt
Directions
- Cook the pecans, butter, brown sugar, and corn syrup in a small saucepan over medium heat until the sugar is completely dissolved.
- Divide the syrup evenly between two ramekins and sprinkle the chopped pecans on top. Set aside.
- In a separate bowl, whisk together the egg, egg yolk, half and half, vanilla, and salt until smooth. Fold in the bread cubes so they are evenly coated.
- Spoon the bread mixture into the ramekins, dividing it evenly over the syrup and pecans.
- Cover with plastic wrap and refrigerate overnight to allow the bread to soak up the custard.
- When ready to bake, preheat the oven to 350°F (175°C). Remove the plastic wrap and bake the ramekins for 18–20 minutes, until the tops are lightly browned.
- Let the ramekins cool for a few minutes, then invert each onto a plate so the caramelized pecans form a glossy topping.
https://lovintheoven.com/cinnamon-french-toast-sticky-buns/