Kitchen Stories- Baked Ensaymada French Toast

I've been staying home from school this past week - I have a bad case of bronchial asthma. I don't usually get so sick, but I started a cough last Monday and it never went away. : ( 

I generally have to stay away from sweets so as not to aggravate the cough, but I was in dire need of a pick me up, so mom and I made these!

Warm, gooey and oh so good. I'm feeling much better already, and I'm hoping to go back to school next week!

Recipe from Dessert Comes First:

Baked Ensaymada French Toast

Yield: 4-5 generous servings

1/4 cup / 2 ozs unsalted butter
½ cup / 4 ozs light or dark brown sugar, packed
2 tablespoons corn syrup (light or dark); or honey if you prefer
4-5 large ensaymadas (Just enough to fill the baking pan).
3 large eggs
½ cup whole milk
¼ cup heavy cream
¾ teaspoon vanilla extract
¼ teaspoon salt

In a small saucepan set over medium-low heat, melt butter, brown sugar and corn syrup. Stir continuously until mixture is smooth and starts to simmer. Pour mixture into an 8×8 Pyrex glass baking dish or similar receptacle with an 8-cup capacity. Set aside.

Cut each ensaymada lengthwise into strips, no need to be exacting about it. Arrange ensaymadas in baking dish, squeezing to fit as necessary.

In a medium mixing bowl, whisk eggs, milk, cream, vanilla, and salt until incorporated. Pour mixture over ensaymadas, making sure to cover entire surface and pressing down on ensaymadas as necessary so it will soak up liquid. Set aside.

If you’d like to eat this on the day it’s baked, preheat oven oven to 350°F. Set aside a baking sheet.

Dish can also be refrigerated to bake and eat the next day. Cover with plastic wrap and chill until you’re ready to bake it. Do not let ensaymada soak for more than 24 hours. When you’re ready to bake it, remove it from the chiller while preheating oven to specified temperature.

Put dish on baking sheet and bake ensaymada mixture until the edges are set and surface is golden and slightly toasty, about 25-30 minutes.Serve immediately.

*Note: We used petite pie dishes (5in. diameter) instead of a large baking dish and divided the butter sugar mixture and milk mixture into five pie dishes. One cut up ensaymada per dish. We also drizzled caramel on top before serving for some extra sweetness.

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