Upside-Down Caramel Latte Bake

Upside-Down Caramel Latte Bake

Even with the caramel a bit overdone (fortunately, just slightly too solid, not burnt), this was a very tasty breakfast that I was asked to repeat. I’d probably rethink making it for dinner, though, since it’s a complete sugar bomb that actually contains coffee. Be warned that this one needs to be started early, too; it needs to sit for at least eight hours before baking.

The caramel might smell a bit burny while this is in the oven. That’s okay! It’s just the coffee in it, really. It will not be a blackened mess that will make you weep for the death of your pan.

Upside-Down Caramel Latte Bake, adapted from Betty Crocker

Caramel Base Layer:
3/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup butter
1/4 cup maple syrup
1 tablespoon instant espresso powder
1/2 cup chopped pecans
10 slices (1/2 inch thick) Italian bread

Internal Caramel Layer:
1/2 cup packed brown sugar
1/2 cup chopped pecans
10 slices (1/2 inch thick) Italian bread

Custard:
6 eggs
2 teaspoons vanilla
3/4 cup whipping cream
3/4 cup milk
1/4 cup granulated sugar

The day before:

Make the caramel. Put sugars, butter, syrup and espresso powder into a pot over medium heat. Stir a lot while you grease a 9×13 pan (use the butter wrapper!). Cook the caramel until it’s smooth and the sugars are dissolved, about 6 minutes. Stir in the pecans and then dump it in your greased pan, spreading it out well. Top with a single layer of bread, pressing down carefully (that caramel’s hot!).

Sprinkle the brown sugar and pecans for the internal caramel layer atop the first layer of bread, and then top with more bread. Mix all the custard ingredients well and pour that over the bread in the pan. Cover it and tuck it in the fridge overnight.

Eating day:

Preheat the oven to 350. Remove the casserole from the fridge, uncover it, and let it start warming up a bit while the oven is preheating. Once the oven is ready, bake for 35-40 minutes until it’s puffy and golden brown. Let it sit for 10 minutes post-ovenation before serving.

Serve it with whipped cream, if you like, or just as it is. It’s pretty tasty either way.

Advertisements

~ by iliadawry on 28 May 2012.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: