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.
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.
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…
They look pretty good when you take the out of the oven, but man, when you flip them over… it’s game over.
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.
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?
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!
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 completely dissolved.
- Divide syrup mixture evenly into two ramekins. Top with the chopped pecans. Set aside.
- In another large bowl, whisk together the egg, egg yolk, half and half, vanilla, and salt until smooth. Fold in the bread cubes.
- Divide the bread mixture evenly on top of the syrup and pecans in both ramekins.
- Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 350 degrees. Remove plastic wrap and bake the ramekins for 18-20 minutes, until slightly browned.
- Let cool for a couple of minutes before inverting the dish onto a plate.
This look amazing! So gooey and yummy! Thanks for the recipe!
What size ramekins should I use? Thank you!
what a wonderful recipe :)! that looks absolutely delicious! I gotta try this recipe. thank you for sharing with us! I hope you will have a great day!