CORN CHIP TREATS
- 1 bag corn chips
- 1 cup light corn syrup
- 1 cup sugar
- 1 cup creamy peanut butter
Spread the corn chips in 9×13 pan. In saucepan, bring corn syrup and sugar to a boil. Stir in peanut butter. When well combined, pour over chips. Cool and break apart.
CINNAMON RAISIN FRENCH TOAST CASSEROLE
- 12 to 14 oz. French Bread or Brioche or Challa Bread
- (Cinnamon Brioche works best)
- 2 tsp. vanilla
- 8 large eggs
- 2¼ cups whole milk
- 1 tsp. ground cinnamon
- ⅔ cup packed light brown sugar
Slice bread into 1 inch thick slices, then cut into 1 inch cubes. Let sit out overnight to become stale. Grease or spray a 9×13 inch pyrex baking dish. Spread the cubed bread into baking dish. Add raisins or chocolate chips or nuts, whatever you like.
Whisk the eggs, milk, cinnamon, brown sugar and vanilla together, making sure there are no brown sugar lumps in mixture. Pour evenly over bread; press bread down into custard mixture. Cover with plastic wrap and refrigerate overnight.
Crumb Topping
- ⅓ cup packed light brown sugar
- ⅓ cup all purpose flour
- ½ tsp. ground cinnamon
- 6 T. cold butter, cubed
Whisk dry ingredients together in a bowl. Cut in the cubed butter with a pastry blender or 2 forks.
Just before baking the casserole, sprinkle on the topping. Bake in a preheated 350 degree oven, uncovered, for 50 to 55 minutes or until golden brown. Serve with Cool Whip or maple syrup.
