Our friend, and Food Network’s Cupcake Wars champ, Hollis Wilder, stopped by with a new recipe from her book “Savory Bites.” Try her French Toasters (listed below) and get more info on Hollis here. Did we mention you make all these great eats in a cup cake pan?!
You will need:
Nonstick cooking spray, for the pan
1 cup (220 g) packed light brown sugar
6 tablespoons (¾ stick /90 g) salted butter
½ teaspoon cinnamon, plus extra for dusting
9 thin slices white, wheat, or cinnamon-raisin bread, such as Pepperidge Farm’s
Very Thin Bread
8 large eggs
1½ cups (360 ml) whole milk
2 teaspoons pure vanilla extract
Preheat the oven to 325°F (165°C) if baking immediately.
Spray a 12-well classic cupcake pan generously with nonstick cooking spray.
In a small saucepan, combine the brown sugar ,3 tablespoons of the butter, and the cinnamon. Cook over medium heat, stirring occasionally, until the mixture reaches a caramel-like consistency, about 8 minutes.
Pour 1 tablespoon of the caramel sauce into each well of the prepared pan. Reserve the remaining caramel. Butter the bread on one side only with the remaining 3 tablespoons of butter.
Cut each slice of bread into quarters. In a medium bowl, beat the eggs and milk with the vanilla. Working in batches, soak the bread in the egg and milk mixture until soft, making sure it is fully soaked but not to the point of falling apart. Layer 3 pieces of bread on top of the caramel in each well. Using a large spoon, evenly fill each well with the egg mixture remaining in the bowl.
Bake until golden brown, 35 minutes. Loosen the sides of each toaster with a table knife and pop them out of the pan. Place them on serving plates and drizzle about 1 tablespoon of the remaining caramel sauce on top, then dust with the cinnamon. Store the French toasters in an airtight container in the refrigerator for up to 10 days.
Top the toasters with maple syrup or smother them with hazelnut-chocolate spread. Better yet, add these goodies to the layers before you bake! Or top the toasters with sliced bananas sautéed in butter until browned and omit the caramel sauce topping.