Lovin' From the Oven

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Cinnamon French Toast Sticky Buns

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I’ve been the worst at blogging this new year so far, so I thought I’d make it up with one of the most delicious posts to date– cinnamon french toast sticky buns. My, oh my. If the pictures don’t catch your attention, then the smell from the buns baking in the oven will. This is one breakfast (or lunch or dinner) that I’d happily welcome to the table every morning.

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This recipe only makes two sticky buns, perfect for my DH and me. I used cinnamon challah bread that I found from Trader Joe’s. There are always goodies to be found at that store. I just discovered their chocolate babka and am afraid I’ve fallen down the black hole. SO GOOD.

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I used Le Creuset ramekins that I found at HomeGoods (seriously, my favorite store on earth) and my buns slid out with ease. Le Creuset just makes everything so pretty. Have you seen their Heart Cocotte that they have for Valentine’s Day? Let me tell ya, it’s darn cute. If only I could put a display case in my kitchen and lay out all of their colorful pots for them to be seen year round…

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They look pretty good when you take the out of the oven, but man, when you flip them over… it’s game over.

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I don’t think anyone can resist these treats. They’re quite decadent, so even one sticky bun was enough for my DH and me to share. Given, he’s not that into sweets, but still… he ate more than he normally would of other sweets.

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It’s raining now in southern California and these are the perfect treat for staying indoors. Did someone say snow day breakfast for the east coast?

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Also, I’m doing a giveaway with PinkBlush Maternity on my other blog, so make sure to check it out and enter! You can see over there how this baburri is brewing. 🙂 As of tomorrow, it’s officially my due date month!

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Cinnamon French Toast Sticky Buns

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

  1. Cook the pecans, butter, brown sugar, and corn syrup in a small saucepan over medium heat until completely dissolved.
  2. Divide syrup mixture evenly into two ramekins. Top with the chopped pecans. Set aside.
  3. In another large bowl, whisk together the egg, egg yolk, half and half, vanilla, and salt until smooth. Fold in the bread cubes.
  4. Divide the bread mixture evenly on top of the syrup and pecans in both ramekins.
  5. Cover with plastic wrap and refrigerate overnight.
  6. Preheat oven to 350 degrees. Remove plastic wrap and bake the ramekins for 18-20 minutes, until slightly browned.
  7. Let cool for a couple of minutes before inverting the dish onto a plate.
https://lovintheoven.com/cinnamon-french-toast-sticky-buns/

Pumpkin Pie French Toast

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It’s November!! I went to Target and was so excited when I saw that they already had three rows of Christmas items out. Is it too early for Christmas? Never.

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But since I can’t do Christmas recipes year round (I’d look like a lunatic!), I’ve decided to celebrate each holiday while we’re in it. What do I think of when I think of November? Pumpkin. Lots and lots of pumpkin. Pumpkin pie, pumpkin cookies, pumpkin lattes, pumpkin bundt cake…

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For this month, I’ll be doing a week’s worth of pumpkin recipes. That’s right… seven whole pumpkin recipes coming at ya. Here’s number one!

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I decided to use a french sliced bread for this recipe, but you can use what you have on hand. The thicker the bread, the better. I also like using french bread because I can make more manageable portions of food to eat. I’m not forced to eat huge brioche slices of bread– Two pieces and I’m comfortable, not stuffed.

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You can have pumpkin for every meal if you wanted to. I would if my DB didn’t hate it so much.

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I don’t understand how anyone can hate pumpkin. Just look at it! It warms my belly just thinking of it.

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Add a generous dollop of whipped cream, some syrup, and a sprinkle of cinnamon.

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Now you can call it breakfast.

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Recipe adapted from Closet Cooking

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Pumpkin Pie French Toast

Ingredients

  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup pumpkin puree
  • 1/4 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 2 tablespoons brown sugar
  • 8 slices of bread
  • 2 tablespoons butter

Directions

  1. Mix all the ingredients together except for the bread and butter in a low flat bowl for easy dipping.
  2. Melt a little bit of the butter in a pan over medium heat.
  3. Evenly soak the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minutes per side. Add more butter as needed before grilling your next piece.
https://lovintheoven.com/pumpkin-pie-french-toast/

Cinnamon Baked French Toast

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I love breakfast, but I love bread even more. Put them together and you’ve got yourself French toast! The one thing that I don’t like about breakfast is getting up early to make it. I’m a last minute kind of girl, waking up 15 minutes before I have to be ready and out the door in the morning. I usually grab a piece of toast and eat it while I’m walking out the door. Healthy? Probably not.I wish I had more time in the morning to sit down, catch up on my social networks, enjoy a homemade smoothie, and take my time eating a hot breakfast. Feeling rushed is not one of the greatest feelings in the world. Thankfully with this recipe, you can prep everything the night before and just pop it in the oven in the morning. The best part? You get to use up stale bread that you couldn’t finish this week.

This recipe is also great for mornings after sleepovers, breakfast parties, and hosting guests since it makes so much. I’d love to wake up to the smell of this in my oven every morning!

Recipe adapted from The Pioneer Woman. I halved the recipe and used an 8×8 pan, but it’s totally worth it to make the 9×13 because my DB and I finished this off in less than two days by ourselves.

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Cinnamon Baked French Toast

Ingredients

  • 1 loaf stale bread (I used challah)
  • 8 whole eggs
  • 2 cups milk
  • 1/2 cup heavy whipping cream
  • 3/4 cups sugar
  • 2 tablespoons vanilla
  • 1/2 cup AP flour
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 stick cold butter, cubed

Directions

  1. Grease a 9 x 13 inch pan.
  2. Tear the bread into chunks and place them in the greased pan.
  3. Mix together eggs, milk, cream, sugar, and vanilla. Pour the mixture evenly over the bread. Cover and refrigerate overnight.
  4. In another bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the butter and mix until the batter comes somewhat together, like little pebbles. Store in a plastic bag in the fridge.
  5. Preheat the oven to 350 degrees.
  6. Take your pan with the soaking bread inside and sprinkle crumb mixture on top.
  7. If you like soggier french toast, bake for 45 minutes. For a firmer and less liquid-y french toast, bake for an hour.
  8. Serve warm with maple syrup and butter, if desired.
https://lovintheoven.com/cinnamon-baked-french-toast/

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