Caramel base, Coat 13x9 inch pan with cooking spray. In pot mix brown sugar, butter, sugars, syrup and espresso. cook until sugars dissolve about 4 min...pour into baking dish, sprinkle with pecans and then top with French bread...
Caramel layer, drizzle butter over bread in pan. sprinkle with brown sugar and pecans. top with even layer of French bread.
Custard. In large bowl beat custard ingredients. pour mixture over bread. Press down on bread with spatula so all of bread absorbs egg mixture. cover, refrigerate 8-24 hours. When ready to bake preheat oven to 350. uncover and bake 25 -40 min until puffed and lightly browned. Let stand 5-10 minutes before serving
Originally Submitted
1/19/2014
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You can add this Upside down caramel latte bake recipe to your own private DesktopCookbook.
