If you haven’t made Christmas Crack before, you had better try it. It’s a stick-to-your-teeth holiday treat that’s relatively inexpensive, super easy and just plain delicious. This is a fantastic recipe for it.
Crack isn’t just for snacking. It’s also for breakfast. This is a French Toast bake that I’ve made three times now. First was for myself (bad idea, as Brian does not enjoy sugar for dinner), second was for our Christmas Day brunch, and the third for the Ray Family Christmas Extravaganza Christmas Brunch (two different events). It was a hit!
I got the recipe about a year ago from E-Mealz. E-Mealz is a really great dinner meal planning service on the cheap. I’ve adjusted the recipe a bit, so here is the original recipe, with my changes [following]. The original recipe is for like 2 or 4 people, in a 9×9 pan, but I make mine in a 9×13 pan and will serve 6. I pretty much just double most of the ingredients.
Delicious French Toast (also known as Breakfast Crack)
- 3/4 cup br0wn sugar [2+ cups]
- 1/4 cup butter/margarine [use 1.5-2 sticks]
- 1 tbs corn syrup [1/2 cup]
- 4 slices of white bread [10-12 slices]
- 3 eggs [5 or 6 eggs]
- 3/4 cup milk [1.5 cups]
- 1/2 t vanilla [1 tbs]
- 1/4 cup sugar [1/2+ cup]
- cinnamon [wing it]
- maple syrup [totally unnecessary)
- Combine brown sugar, butter and corn syrup in a saucepan. Bring to a boil. Once it reaches a boil, pour into a greased 9×13 pan.
- Place one layer of bread over the mixture. You should definitely get four pieces to lay flat in the pan, cut the remaining pieces of bread into halves/pieces to so that all of the goo is covered.
- Mix the sugar and cinnamon to your desired sugar/cinnamon likings. Sprinkle half of the mixture over the bread layers. Then layer the remaining bread, and the rest of the sugar/cinnamon mixture.
- In a separate bowl, combine eggs, milk and vanilla. Evenly pour over bread mixture. You can let it sit overnight or just throw it in the oven at 350 for 30 minutes (for the single serve) or for closer to 40-45 for the big guy. It’s done when the egg mixture is fully cooked.
Don’t worry about the exact measurements. It will turn out fine.
Don’t let the brown sugar, butter and corn syrup boil for very long. The longer it boils, the tougher and more caramelized it will be. It will be super sticky and stringy, so once it hits a rolling boil, remove it from the heat.
Don’t make this just for yourself. You will eat the entire pan.
I made another batch for the in-laws, who saw the recipe and were intrigued. This pan turned out fantastic.