Categories: Breakfast
Ingredients
- 1/2 cup butter (1 stick, 1/4 pound)
- 1 cup brown sugar, firmly packed
- 1/2 cup maple syrup
- 1 cup chopped pecans (*optional….my husband hates nuts in our food, unfortunately for me )
- Loaf (at least 12 slices) of sliced bread (white, egg, raisin, whatever) – *(I use cinnamon raisin vanilla bread, but will probably be on the lookout for some good homemade bread recipes to use in this one)
- 1/2 cup butter, softened (1 stick, 1/4 pound)
- 2 cups canned or fresh fruit (any kind except melon or grapes) *(I have only tried this with Granny apples, but am DYING to try it with strawberries!)
- 8 eggs, beaten
- 3/4 cup white (granulated) sugar
- 2 tsp cinnamon
- 2 cups heavy cream (whipping cream)
- 2 tsp vanilla extract
- 1/2 cup butter, melted (1 stick, 1/4 pound)
- Powdered (confectioner’s) sugar to sprinkle *(I’ve never used this because the outcome is already so rich)
Directions
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Leave one stick of butter on the counter to soften it, or unwrap it and nuke it for a few seconds in the microwave.
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If you’re using canned fruit, open it and dump it in a strainer now. *If using fresh fruit, prepare it now.
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Heat a second stick of butter, the brown sugar, and the maple syrup in a microwave-safe bowl on HIGH for 2 1/2 minutes or in a pan on the stove, stirring constantly, until the butter is melted.
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Spray a 9×13-inch cake pan with Pam or other non-stick spray and pour the syrup mixture in the bottom. Sprinkle with the chopped pecans, if using.
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Lay out the twelve slices of bread (you’re going to make fruit sandwiches). Spread softened butter on one slice of bread. Top it with well-drained fruit (*or fresh), cut into very thin slices (berries or pineapple can be crushed).
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Spread softened butter on a second slice of bread and use it to cover the bread with fruit.
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Cut fruit sandwich in half and place it in the pan on top of the syrup mixture. Make 5 more sandwiches, all cut in half, and put them in the pan. You can crown them a but, but do not overlap the bread.
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Press the sandwiches down with a flat metal spatula. SQUISH THAT BREAD!!
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Beat the eggs with the sugar and cinnamon.
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Add the cream and the vanilla, mixing thoroughly.
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Pour this mixture over the bread in the pan.
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Cover the pan with plastic wrap or foil and let it stand out on the counter for a minimum of 20 minutes, or if making the night before for a fancy breakfast, refrigerate overnight. (*Again, I highly recommend doing the overnight thing…there’s nothing like waking up and just popping breakfast in the oven, all ready made).
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Preheat oven to 350˚F, rack in center position.
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Take off the plastic wrap/foil. Melt the third stick of butter and drizzle it over the top of the sandwiches.
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Bake at 350˚F, uncovered, for approximately 45 minutes, or until the top has browned. Let the pan cool on a wire rack for at least 5 minutes.
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Sprinkle with powdered sugar before serving, if desired.