Cook Without Book

Yield:  10 servings (serving size: 1 piece)                Ingredients 1 cup   packed light brown sugar 1/2 cup   light-colored corn syrup 1/4 cup   butter Cooking spray 10  (1-ounce) slices French bread (soft bread such as Pepperidge Farm) 2 1/2 cups   1% low-fat milk 1 tablespoon   all-purpose flour 1 1/2 teaspoons   vanilla extract 1/4 teaspoon   salt 2  large eggs 2 tablespoons   granulated sugar 1 teaspoon   ground cinnamon Preparation Combine first 3 ingredients in a small saucepan. Cook over medium heat 5 minutes or until mixture is bubbly, stirring constantly. Pour mixture evenly into a 13 x 9-inch baking dish coated with cooking spray. Arrange bread slices in a single layer over syrup in dish. Combine milk and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over bread slices. Cover and refrigerate for 8 h...

Ingredients 1 / 2  cup  unsalted butter  ( plus more for pan ) 6 ozs  semisweet chocolate  ( or bittersweet, finely chopped ) 1 1 / 2  cups  flour  ( all-purpose, spooned and leveled, plus more for pan ) 1 1 / 2  tsps  baking powder 1 / 2  tsp  coarse salt 3  large eggs  ( room temperature ) 1 cup  sugar 1 / 2  cup  whole milk 1 tsp  pure vanilla extract 1 tbsp  light corn syrup 2 / 3  cup  heavy cream 1 1 / 2  cups  jam  ( thick fruit, such as raspberry ) 25  chocolate  ( Glazed Raspberry Cream Puffs, optional ) DIRECTIONS STEP 1 Make cake: Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan (2 inches deep). In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and sugar on high until pale and fluffy, 5 minutes. In a small saucepan, bring milk and but...