CRÈME BRULEE BREAKFAST BAKE
CRÈME BRULEE LAYER:
1/2 cup unsalted butter
1 cup packed light brown sugar
Sign Up and Save
Get six months of free digital access to Belleville News-Democrat
2 tablespoons light corn syrup
1 cup Bisquick Heart Smart mix
1 cup reduced-fat milk
6 eggs, slightly beaten
1/2 cup sugar
1 teaspoon vanilla
1. Grease 13-by-9-inch (3-quart) glass baking dish with butter. Set aside.
2. In 1-quart saucepan, cook layer ingredients over medium heat 4 to 6 minutes, beating with whisk, until it becomes a smooth liquid. Pour into baking dish.
3. In medium bowl, beat batter ingredients with whisk until well-combined. Pour over the layer. Cover and chill at least 8 hours, but no longer than 24 hours.
4. Heat oven to 350 degrees. Bake 45 to 50 minutes, or until golden brown and center is set. Cut into 6 squares, and enjoy.
Tips: Loosen breakfast bake from edges of baking dish with butter knife before cutting.