Upside-Down Caramel Latte Bake

By kayjayjohnson

Ingredients

• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1/2 cup butter or margarine
• 1/4 cup maple syrup
• 1 tablespoon instant espresso powder
• 1/2 cup chopped pecans
• 10 slices (1/2 inch thick) French bread
• 1/2 cup packed brown sugar
• 1/2 cup chopped pecans
• 10 slices (1/2 inch thick) French bread
• 6 eggs
• 2 teaspoons vanilla
• 3/4 cup whipping cream
• 3/4 cup milk
• 1/4 cup granulated sugar
• 1/2 cup whipping cream
• 1 tablespoon sugar
• 1/4 cup butter or margarine, melted

Details

Servings 1
Cooking time 550mins
Adapted from bettycrocker.com

Preparation

Step 1

Spray 13x9-inch (3-quart) baking dish with cooking spray.


In 2-quart saucepan, mix 3/4 cup brown sugar, 1/4 cup granulated sugar, 1/2 cup butter, the maple syrup and espresso. Cook 4 to 6 minutes over medium heat until sugars dissolve and mixture is smooth. Pour into baking dish. Sprinkle with 1/2 cup pecans. Top with 10 slices French bread, cutting slices in half if necessary to fit in baking dish in single layer.


Drizzle 1/4 cup melted butter over bread in pan. Sprinkle with 1/2 cup brown sugar and 1/2 cup pecans. Top with 10 slices French bread.


In large bowl, beat custard ingredients with wire whisk. Slowly pour mixture over French bread. Press down on bread with spatula so all of bread absorbs egg mixture. Cover; refrigerate 8 to 24 hours.


When ready to bake, heat oven to 350°F. Uncover; bake 35 to 40 minutes until puffed and lightly browned. Let stand 5 to 10 minutes before serving.


Meanwhile, in medium bowl, beat whipped topping ingredients with electric mixer on high speed until stiff peaks form. Serve each piece upside down with a dollop of whipped topping.