Type what you have

Ingredients

• ✓ corn syrup
• heavy cream
• brown sugar

Instructions

1. 1 Combine light corn syrup, heavy cream, and brown sugar in a saucepan over medium heat; cook and stir until sugar is dissolved and syrup is warmed through, about 5 minutes.

By ely123

Ingredients

• ✓ corn syrup
• brown sugar
• butter
• bread
• egg
• eggnog

Instructions

1. 1 Gather all ingredients and lightly grease a 9x13-inch baking dish.
2. 2 Heat brown sugar, butter, and corn syrup in a small saucepan over medium heat. Cook and stir until mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish.
3. 3 Place bread slices atop brown sugar mixture.
4. 4 Whisk eggs and eggnog together in a large bowl; pour over bread slices. Cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.
5. 5 Preheat the oven to 325 degrees F (165 degrees C). Remove the baking dish from the refrigerator.
6. 6 Bake in the preheated oven, covered, until custard has set, about 35 to 40 minutes. Increase heat to 375 degrees F (190 degrees C); remove the aluminum foil, and continue baking until the the top is golden brown, about 5 minutes more.

By Tillie'sHeadCook

Ingredients

• ✓ corn syrup
• apple
• honey
• maple syrup
• ground cinnamon
• brown sugar
• flour tortilla

Instructions

1. 1 Heat a large skillet over medium-low heat. Add apple, corn syrup, honey, maple syrup, ground cinnamon, and brown sugar; cook, stirring occasionally, until apple is slightly softened and caramelized, 8 to 10 minutes. Transfer mixture to a bowl.
2. 2 Place 1 tortilla in the same skillet over medium-low heat; spread apple mixture on tortilla. Top with remaining tortilla. Cook until bottom tortilla is golden brown, 1 to 3 minutes. Carefully flip quesadilla; cook until bottom tortilla is golden brown, 1 to 3 minutes more.

By Vera

Ingredients

• ✓ corn syrup
• biscuit dough
• brown sugar
• pecan
• cinnamon
• margarine

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease an 8-inch cake pan.
2. 2 Cut each biscuit in half and form each piece into a ball.
3. 3 Combine sugar, pecans, and cinnamon in a small bowl. Dip each biscuit half into margarine, then into the sugar mixture. Place in prepared cake pan. Mix remaining margarine and sugar mixture and spoon over biscuit balls. Drizzle corn syrup over top.
4. 4 Bake in the preheated oven for 10 to 12 minutes. Serve warm.

By Debbie Rowe

Ingredients

• ✓ corn syrup
• white sugar
• buttermilk
• butter
• baking soda
• vanilla extract

Instructions

1. 1 Combine sugar, buttermilk, butter, corn syrup, and baking soda in a saucepan; bring to a boil and cook for 7 minutes. Off heat, stir in vanilla.

By ALISSASMOM

Ingredients

• ✓ corn syrup
• butter
• brown sugar
• white bread
• egg
• milk
• vanilla extract
• salt

Instructions

1. 1 Combine light corn syrup, butter, and sugar in a saucepan; simmer until syrup-like. Pour mixture over the bottom of a 9x13-inch pan.
2. 2 Slice bread into 12 to 16 slices; place over the syrup. Layer as needed.
3. 3 Beat together eggs, milk, vanilla, and salt. Pour over bread. Cover with plastic wrap. Refrigerate 8 hours or overnight.
4. 4 Preheat the oven to 350 degree F (175 degrees C).
5. 5 Bake in the preheated oven for 45 minutes.
6. 6 Cut into squares. Invert and serve.

By MAMMABELLE

Ingredients

• ✓ corn syrup
• butter
• brown sugar
• french bread
• egg
• half-and-half
• vanilla extract
• orange liqueur
• salt

Instructions

1. 1 Melt butter in a small saucepan over medium heat. Add brown sugar and corn syrup; stir until sugar is dissolved. Pour into a 9x13-inch baking dish.
2. 2 Remove crusts from bread and arrange in the baking dish in a single layer. Whisk eggs, half and half, vanilla, brandy, and salt together in a bowl. Pour over the bread. Cover and chill at least 8 hours, or overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Meanwhile, remove baking dish from the refrigerator and bring to room temperature.
4. 4 Bake, uncovered, in the preheated oven until puffed and lightly browned, 35 to 40 minutes.

By SANDIPANTS

Ingredients

• ✓ corn syrup
• french bread
• egg
• milk
• half-and-half
• vanilla extract
• cinnamon
• butter
• brown sugar

Instructions

1. 1 Butter a 9x13-inch baking dish; arrange slices of bread on the bottom.
2. 2 Beat eggs, milk, cream, vanilla, and cinnamon together in a large bowl. Pour over bread slices, cover, and refrigerate overnight.
3. 3 The next morning, preheat the oven to 350 degrees F (175 degrees C). Meanwhile, combine butter, brown sugar, and corn syrup together in a small saucepan; heat until bubbling.
4. 4 Pour over bread and egg mixture.
5. 5 Bake in preheated oven, uncovered, for 40 minutes.
6. 6 Serve with berries and syrup.

By Laura

Ingredients

• ✓ corn syrup
• egg
• milk
• vanilla extract
• cinnamon
• bread
• brown sugar
• butter
• walnut

Instructions

1. 1 Mix together eggs, milk, vanilla, and cinnamon in a large bowl until well combined.
2. 2 Place bread slices in a greased 9x13-inch dish. Pour egg mixture over the top of bread slices. Cover and refrigerate, 8 hours to overnight.
3. 3 Remove from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Beat together brown sugar, butter, and corn syrup in a medium bowl until creamy and very thick. Spread over bread, then sprinkle with walnuts.
5. 5 Bake in the preheated oven until golden brown, about 1 hour.

By jasonswife

Ingredients

• ✓ corn syrup
• milk
• brown sugar
• butter
• salt
• challah bread
• egg
• vanilla extract
• sugar
• cinnamon

Instructions

1. 1 Lightly grease a 9x13-inch baking dish.
2. 2 Combine 1/2 cup whole milk, brown sugar, butter, corn syrup, and 1/8 teaspoon salt in a saucepan over medium heat; cook, stirring constantly, until sugar dissolves and syrup is smooth, about 5 minutes. Pour syrup into the prepared baking dish.
3. 3 Arrange bread slices over syrup.
4. 4 Whisk remaining 2 1/2 cups milk, eggs, vanilla, and remaining 1/4 teaspoon salt in a bowl; pour over bread. Cover baking dish with plastic wrap; refrigerate 8 hours to overnight.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Remove casserole from refrigerator; uncover.
6. 6 Combine white sugar and cinnamon in a small bowl; sprinkle over casserole. Cover baking dish with aluminum foil.
7. 7 Bake in the preheated oven for 20 minutes. Remove foil; continue baking until casserole is cooked through and eggs are set, 25 to 30 minutes. The casserole will be syrupy and should thicken as it cools.

By Rebecca P

Ingredients

• ✓ corn syrup
• cooking spray
• bread
• half-and-half
• egg
• vanilla extract
• cinnamon
• salt
• banana
• brown sugar
• butter

Instructions

1. 1 Spray a 9x13-inch baking pan with cooking spray. Arrange bread slices in baking pan in a single layer. Whisk half-and-half, eggs, vanilla extract, cinnamon, and salt together in a bowl; pour over bread slices. Cover with plastic wrap and refrigerate, 8 hours to overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Remove plastic wrap and top bread slices with bananas. Combine brown sugar, butter, and corn syrup in a bowl; drizzle over bread slices.
4. 4 Bake in the preheated oven until golden brown and set in the center, about 40 minutes.

By NIKNORMAN

Ingredients

• ✓ corn syrup
• ✓ corn syrup
• brown sugar
• butter
• pecan
• bread
• egg
• milk
• cinnamon
• vanilla extract
• nutmeg
• salt
• brown sugar
• butter

Instructions

1. 1 Combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup in a small saucepan. Cook over medium heat, stirring constantly, until thickened.
2. 2 Pour sauce into a 9x13-inch baking dish; sprinkle with 1/2 cup pecans. Place 6 bread slices on top; sprinkle with remaining pecans and cover with remaining 6 bread slices.
3. 3 Combine eggs, milk, cinnamon, vanilla, nutmeg, and salt in a blender; blend until smooth. Pour egg mixture evenly over bread slices. Cover baking dish with plastic wrap; refrigerate 8 hours or overnight.
4. 4 Remove French toast from refrigerator 30 minutes prior to baking. Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven until lightly brown, 40 to 45 minutes.
6. 6 Meanwhile, make the caramel sauce: Combine remaining 1/2 cup brown sugar, remaining 1/4 cup butter and remaining 1 tablespoon corn syrup; cook until thickened, stirring constantly.
7. 7 Drizzle sauce over French toast right before serving.

By HappyHousewife

Ingredients

• ✓ corn syrup
• water
• butter
• bread flour
• white sugar
• dry milk powder
• dry yeast
• salt
• brown sugar
• butter
• pecan
• butter
• cinnamon

Instructions

1. 1 Make dough: Combine water, butter, bread flour, white sugar, milk powder, yeast, and salt, in that order, in the bucket of a bread machine. Select the Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.
2. 2 Meanwhile, make sauce: Combine brown sugar, corn syrup, and butter in a saucepan over medium heat. Cook and stir until sugar is dissolved, about 3 minutes. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans and set aside.
3. 3 Fill dough: Turn dough out onto a floured surface, punch it down, and roll into an 8x12-inch rectangle. Dot with butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 9 equal pieces, about 1 1/3-inches thick; place cut-side down into the baking pan on top of pecans. Set aside until rolls are doubled in size, about 1 hour.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake rolls in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan for no more than 3 minutes; invert a serving platter on top of the pan, then turn over. Carefully remove the pan to release rolls and allow pecan sauce to flow over rolls.

By HungerGames12

Ingredients

• ✓ corn syrup
• brown sugar
• butter
• pecan
• french bread
• orange zest
• orange juice
• milk
• sugar
• cinnamon
• vanilla extract
• egg white
• egg
• confectioners' sugar

Instructions

1. 1 In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
2. 2 In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
4. 4 Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving.

By SR

Ingredients

• ✓ corn syrup
• milk
• butter
• active dry yeast
• white sugar
• all-purpose flour
• salt
• egg
• brown sugar
• cinnamon
• raisin
• vanilla extract
• confectioners' sugar
• half-and-half cream

Instructions

1. 1 Heat milk in a small saucepan over medium heat until bubbles form around the edge, but do not let it boil. Remove from heat. Add butter and stir until melted. Let cool until the mixture reaches 100 to 110 degrees F (38 to 43 degrees C)—warm to the touch but not hot.
2. 2 Pour cooled milk mixture into a large mixing bowl. Gently sprinkle yeast over warm milk and let stand until dissolved and foamy, about 5 minutes. Add sugar, 3 cups of flour, salt and eggs; stir well to combine. Gradually add remaining flour, 1/2 cup at a time, stirring well after each addition. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
3. 3 Lightly oil a large mixing bowl, place dough in bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Deflate dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle raisins and chopped nuts over dough. Roll up dough into a log and seal the seam.
5. 5 Cut dough into 12 equal pieces; place the pieces in a greased 9x13-inch baking pan, or 12-inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
6. 6 The next morning, preheat oven to 375 degrees F (190 degrees C). Take rolls out of the refrigerator and let stand at room temperature for 30 minutes.
7. 7 Bake rolls in the preheated oven for 25 to 30 minutes or until golden. Meanwhile, combine corn syrup with vanilla in a small bowl. Whisk in powdered sugar and enough cream to make a thick glaze; set aside. Drizzle glaze over warm cinnamon rolls before serving warm. Enjoy!

By DENDES5238

Ingredients

• ✓ corn syrup
• bread
• egg
• half-and-half
• milk
• white sugar
• vanilla extract
• cinnamon
• nutmeg
• salt
• butter
• brown sugar
• pecan
• cinnamon
• nutmeg

Instructions

1. 1 Grease a 9x13-inch baking pan; add bread slices in a row.
2. 2 Beat eggs, half-and-half, milk, white sugar, vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and salt in a large bowl using an electric mixer until combined; pour over bread slices, making sure slices are evenly covered. Cover baking pan with aluminum foil; refrigerate, 8 hours to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Combine butter, brown sugar, pecans, corn syrup, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg in a bowl; spread over soaked bread slices.
5. 5 Bake in the preheated oven until puffed and lightly golden, about 40 minutes.

By Kathy Markman

Ingredients

• ✓ corn syrup
• milk
• margarine
• salt
• water
• white sugar
• active dry yeast
• egg
• all-purpose flour
• margarine
• white sugar
• cinnamon
• brown sugar
• margarine
• water
• pecan

Instructions

1. 1 Heat milk in a small saucepan over medium heat just until a skin starts to form on the top; remove from heat. Stir in ¼ cup margarine and salt. Cool until lukewarm.
2. 2 Place ⅛ cup warm water in a small bowl; stir in ½ teaspoon white sugar. Sprinkle yeast over surface; let stand until foamy, 5 to 10 minutes.
3. 3 Beat cooled milk and yeast mixtures together in a large bowl with an electric mixer on medium speed for 2 minutes. Add egg; beat well. Stir in flour, ½ cup at a time, using a large wooden spoon, mixing well after each addition until a dough forms; transfer to a floured surface. Knead dough until smooth and elastic, adding more flour if necessary, about 8 minutes.
4. 4 Place in an oiled bowl and turn to coat. Cover bowl; let rise until doubled in volume, 1 to 2 hours.
5. 5 Punch down dough and let rest on the counter while you prepare the caramel topping.
6. 6 Combine brown sugar, 3 tablespoons margarine, corn syrup, and 1 ½ tablespoons water in a medium bowl until smooth; spread an even layer in the bottom of a 9x9-inch baking dish. Top with pecan halves, placed in rows facing upside down. Set aside.
7. 7 Roll out dough on a lightly floured surface to a 9x12-inch rectangle; spread with 2 tablespoons margarine. Combine ¼ cup white sugar and cinnamon in a small bowl; sprinkle over margarine. Roll up dough to form a log, starting at one long end. Pinch seam together to seal. Cut roll into 1-inch rounds; place rounds into the prepared baking dish. Set in a warm place to rise until doubled in volume, about 30 minutes.
8. 8 Preheat the oven to 350 degrees F (175 degrees C).
9. 9 Bake in the preheated oven until golden brown, 20 to 25 minutes. Place a cutting board or a clean cookie sheet over baking dish and invert to release rolls while still warm so caramel topping is on top.

By Snuffles

Ingredients

• ✓ corn syrup
• milk
• active dry yeast
• water
• white sugar
• vegetable oil
• baking powder
• salt
• egg
• all-purpose flour
• brown sugar
• butter
• pecan
• butter
• white sugar
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Warm milk in a small saucepan until it bubbles; remove from heat and let cool until lukewarm. Dissolve yeast in warm water in a small bowl; let stand until creamy, about 10 minutes.
3. 3 Combine yeast mixture, milk, sugar, oil, baking powder, salt, egg, and 3 cups flour in a large bowl; beat until smooth. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4. 4 Lightly oil a large bowl, place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
5. 5 Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan.
6. 6 When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon.
7. 7 Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48.
8. 8 Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
9. 9 Bake uncovered in preheated oven until golden 30 to 35 minutes.
10. 10 Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.
11. 11 Serve and enjoy!

By ERIBERRY

Ingredients

• ✓ corn syrup
• raisin
• cinnamon
• white sugar
• butter
• walnut
• raisin
• honey
• butter
• brown sugar
• salt
• butter
• white sugar
• milk
• egg
• all-purpose flour
• water
• yeast

Instructions

1. 1 Make dough: Dissolve yeast in lukewarm water in a large bowl and set aside until foamy, about 5 minutes. Stir flour, beaten eggs, warm milk, white sugar, melted butter, and salt into yeast mixture until dough is moist and sticky.
2. 2 Put dough in a greased bowl and cover with a wet towel. Set aside in a warm place until dough doubles in size and holes poked into dough with a finger stay indented, 1 hour and 30 minutes to 2 hours and 30 minutes.
3. 3 Make topping: Stir together brown sugar, butter, honey, and corn syrup in a small saucepan over medium heat. Cook, stirring occasionally, over medium heat until sugar dissolves. Pour into the bottom of two 9x13-inch nonstick baking dishes. Sprinkle raisins and walnuts evenly over the top.
4. 4 Punch down dough and roll into a 1/4- to 1/2-inch-thick rectangle.
5. 5 Make filling: Brush melted butter over dough rectangle. Stir together white sugar and cinnamon in a small bowl until well combined; sprinkle over butter. Sprinkle raisins evenly over dough. Roll dough around filling into a cylinder; cut into 3/4-inch slices and arrange into the prepared baking dishes. Set aside to rest at room temperature for 20 minutes or in the refrigerator for 8 hours to overnight.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Bake in the preheated oven until buns are no longer doughy in the center, about 25 minutes. Remove from the oven and immediately flip onto a serving platter, transferring topping onto rolls. Serve warm.

By phalanx0

Ingredients

• ✓ corn syrup
• butter
• brown sugar
• bread
• egg
• milk
• vanilla extract
• salt

Instructions

1. 1 Combine the corn syrup , butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.
2. 2 Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight.
3. 3 The next morning, preheat oven to 350 degrees F (175 degrees C).
4. 4 Uncover the pan and bake for 45 minutes. Serve while hot or warm or the French toast will harden in the pan. It can be reheated.

By BOBSROAD

Ingredients

• ✓ corn syrup
• butterscotch chip
• butter
• all-purpose flour
• salt
• pecan
• crescent roll dough

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Melt butterscotch chips and butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and whisk in flour, salt and pecans. Set aside.
3. 3 Separate crescent roll triangles. On greased cookie sheet, arrange crescent rolls overlapping edges to form a circle. Long pointed ends of each roll should point outwards. Spread 2 rounded teaspoons of butterscotch mixture on each triangle. Roll up triangles, beginning with pointed end of roll. Slash inside half of each roll.
4. 4 Bake in preheated oven for 15 minutes, until golden. Remove from oven and let cool.
5. 5 While rolls bake, melt remaining butterscotch morsels and corn syrup; mix well. Drizzle over cooled rolls.

By Shannon Marie

Ingredients

• ✓ corn syrup
• dinner roll
• butter
• brown sugar
• pecan
• butterscotch pudding mix
• white sugar
• cinnamon

Instructions

1. 1 Arrange dinner roll dough in a grease tube pan.
2. 2 Heat butter and brown sugar in a small saucepan over medium-low heat until sugar is dissolved about 5 minutes; pour over rolls. Sprinkle with pecans and pudding mix. Mix white sugar and cinnamon in a bowl; sprinkle over pudding mix. Pour corn syrup evenly over cinnamon mixture. Cover tube pan with a sheet of greased aluminum foil and allow dough to rise overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Move rack to the lower half of the oven.
4. 4 Bake in preheated oven until golden brown, 35 to 40 minutes. Allow bread to rest for 10 to 15 minutes. Invert pan onto a baking sheet or large plate to serve.

By LadyJustice

Ingredients

• ✓ corn syrup
• brown sugar
• butter
• pecan
• apple
• bread
• egg
• milk
• vanilla extract
• almond extract
• salt

Instructions

1. 1 Grease a 9x13-inch baking dish.
2. 2 Heat brown sugar, butter, and corn syrup in a saucepan over medium heat until thickened, about 5 minutes. Pour mixture into prepared baking dish and sprinkle with pecans. Arrange apple slices over pecans. Layer bread slices over apple in two layers.
3. 3 Whisk eggs, milk, vanilla extract, almond extract, and salt in a bowl; pour over bread and allow to set for 1 hour at room temperature or cover and refrigerate overnight.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Uncover and bake in preheated oven until fluffy and golden brown, 40 to 45 minutes.

By mikeandjenn

Ingredients

• ✓ corn syrup
• all-purpose flour
• sugar
• salt
• baking powder
• cinnamon
• egg
• milk
• butter
• vanilla extract
• confectioners' sugar
• vanilla extract
• milk

Instructions

1. 1 In a medium bowl, combine flour, sugar, salt, baking powder and cinnamon.
2. 2 In a separate large bowl, beat together eggs, milk, corn syrup, butter and vanilla extract. Stir in the flour mixture.
3. 3 Heat a lightly oiled griddle or frying pan over medium low heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
4. 4 While pancakes are cooking, mix the icing. Combine confectioners' sugar, vanilla extract and enough milk to make a liquid frosting. Drizzle frosting on hot pancakes before serving.

By Emily C

Ingredients

• ✓ corn syrup
• butter
• baguette
• half-and-half
• milk
• egg
• vanilla extract
• cinnamon
• nutmeg
• brown sugar
• pecan
• margarine

Instructions

1. 1 Butter a 9x13-inch baking pan. Place baguette slices into the bottom of the prepared pan.
2. 2 Combine half-and-half, milk, eggs, vanilla extract, cinnamon, and nutmeg in a bowl. Pour over bread slices, cover the baking pan, and store in the refrigerator, 8 hours to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Uncover pan. Combine brown sugar, pecans, margarine, and corn syrup in a bowl and spoon over bread mixture, making sure to touch each slice.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 40 minutes.

By Dylan Sarsany

Ingredients

• ✓ corn syrup
• active dry yeast
• water
• milk
• butter
• white sugar
• salt
• egg
• all-purpose flour
• butter
• brown sugar
• white sugar
• cinnamon
• butter
• heavy cream

Instructions

1. 1 Dissolve the yeast in warm water in a large mixing bowl. Let stand until creamy, about 10 minutes. Lightly grease the inside of another large mixing bowl, and set aside.
2. 2 Meanwhile, heat the milk and 1/2 cup butter in a pan over medium heat. Stir in 1/2 cup white sugar and salt. Remove from heat, and cool to room temperature. Stir the milk mixture into the yeast mixture until blended. Mix in the eggs, and gradually stir in the flour, 1 cup at a time, to make a soft dough. Turn the dough out onto a clean, lightly floured surface; knead until smooth and elastic, about 10 minutes. Place the dough into the greased bowl, turning to coat the surface. Cover with a damp cloth, and set in a warm place until dough doubles in size, 1 to 2 hours.
3. 3 Lightly grease a 9 inch tube pan with a solid bottom. Make the syrup by mixing 1/3 cup butter, brown sugar, and corn syrup in a small pan over medium heat. Stir until the butter melts and sugar dissolves. Pour evenly into the bottom of the prepared tube pan.
4. 4 Punch down the dough, and turn out onto a lightly floured surface. Cover with a clean cloth, and let rise 10 minutes.
5. 5 Meanwhile, make the topping by mixing 3/4 cup white sugar with the cinnamon in a shallow bowl. Pour 1/4 cup melted butter into a second bowl.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Divide the dough into 1 inch balls. Roll each ball first in the melted butter, then in the cinnamon-sugar mixture. Arrange balls side by side around the bottom of the tube pan. Cover with a cloth, and set in a warm place until the dough doubles in size, about 1 hour. Drizzle1 tablespoon heavy cream over each ball.
8. 8 Bake until tops are golden brown, 45 to 55 minutes. Remove pan from oven and immediately invert onto a large serving plate.

By aimbone

Ingredients

• ✓ corn syrup
• egg
• half-and-half
• milk
• white sugar
• vanilla extract
• cinnamon
• nutmeg
• salt
• bread
• pecan
• brown sugar
• butter
• cinnamon
• nutmeg
• confectioners' sugar

Instructions

1. 1 Generously butter a 9x13-inch baking dish.
2. 2 Whisk eggs, half-and-half, milk, white sugar, vanilla extract, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and salt together in a bowl. Dip each bread slice into egg mixture and arrange in overlapping rows in the prepared baking dish. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Mix pecans, brown sugar, butter, corn syrup, 1 teaspoon cinnamon, and 1 teaspoon nutmeg together in a bowl; spread evenly over bread in the baking dish.
5. 5 Bake in the preheated oven until cooked through and golden brown, about 45 minutes. Generously top French toast with confectioners' sugar.

By DaniDee

Ingredients

• ✓ corn syrup
• heavy cream
• confectioners' sugar
• vanilla extract
• cinnamon
• white sugar
• brown sugar
• butter
• canola oil
• all-purpose flour
• egg
• vanilla extract
• white sugar
• potato
• butter
• active dry yeast
• milk

Instructions

1. 1 Stir milk in a heavy saucepan over medium-high heat until milk starts to show small bubbles, steams, and reaches 85 to 100 degrees F (30 to 38 degrees C). Cool. Stir yeast into cooled milk.
2. 2 Melt 6 tablespoons butter in a saucepan over high heat; cook until butter is slightly browned, 2 to 3 minutes. Remove from heat and stir 2 tablespoons butter into melted butter. Stir mashed potatoes and 2/3 cup white sugar into butter until well combined.
3. 3 Beat eggs in a small bowl; add to mashed potatoes mixture and stir well. Pour milk-yeast mixture into mashed potato mixture and stir with a wooden spoon.
4. 4 Stir flour into potato mixture 1/2 cup at a time, stirring well with a wooden spoon after each addition, until a dough comes together. Turn dough out onto a floured work surface and knead until soft, 1 to 3 minutes. Lightly oil dough with canola oil, place dough in a bowl, cover the bowl with a clean, damp towel, and let rise in a warm place until doubled in size, at least 1 hour.
5. 5 Melt 1/2 cup butter in a large saucepan over high heat; cook until browned, 2 to 3 minutes. Pour butter into a bowl. Add remaining butter, brown sugar, 1/2 cup white sugar, and cinnamon; mix until filling is well combined.
6. 6 Roll 1/2 of the dough into a 1/4-inch thick rectangle. Spread 1/2 of the filling over dough rectangle. Cut dough width-wise into 12 equal strips. Roll up each strip and place in a greased 9x13-inch baking dish. Repeat with remaining dough and filling. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.
7. 7 Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
8. 8 Place rolls 4-inches apart on prepared baking sheets.
9. 9 Bake in the preheated oven, rotating the baking sheets once, until golden and set, 11 to 13 minutes.
10. 10 Whisk 2 teaspoons vanilla extract and corn syrup together in a bowl. Whisk confectioners' sugar and cream into corn syrup mixture until desired glaze consistency is reached. Drizzle glaze over cinnamon rolls.

By Bob

Ingredients

• ✓ corn syrup
• cooking spray
• cinnamon bread
• milk
• egg
• vanilla extract
• cinnamon
• chocolate-hazelnut spread
• half-and-half
• cocoa powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray it with cooking spray.
2. 2 Cut each slice of bread into three sticks. Whisk together milk, egg, vanilla extract, and cinnamon in a large shallow dish. Dip each bread stick in the egg mixture quickly to avoid soaking the bread, yet coating it on all sides; shake off excess. Arrange bread sticks on the prepared baking sheet without them touching.
3. 3 Bake in the preheated oven for 8 minutes, flip them, spray lightly with cooking spray, and return to the oven until cooked through and golden brown, about 8 more minutes.
4. 4 Meanwhile, whisk together hazelnut spread, half-and-half, cocoa powder, corn syrup, and salt in a small saucepan on medium-low heat. Bring to a boil and immediately remove pan from the heat, whisking until smooth.
5. 5 Remove French toast sticks from the oven and serve warm with the chocolate dipping sauce.

By lutzflcat

Ingredients

• ✓ corn syrup
• egg
• milk
• all-purpose flour
• butter
• white sugar
• buttermilk
• butter
• baking soda
• vanilla extract

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan with the melted butter.
2. 2 Place eggs, milk and flour in a blender and whip until smooth. Pour into prepared pan.
3. 3 Bake in preheated oven for 20 minutes, or until golden.
4. 4 In a small saucepan, combine sugar, buttermilk, butter, corn syrup, baking soda; boil for 7 minutes. Remove from heat and stir in vanilla. Spoon over slices of pancake.

By Penny Chmura