As mentioned in the last post, the loaf of bread made from the eggy sourdough dough was intended for an Overnighter. Usually I make it the same way with a layer of fat challah slices and the custard soak with a bit of cinnamon sugar. Tonight I put it together in old-fashioned, white bread way, meaning thinner slices, but two stacked instead of a fat slice. However, instead of sprinkling a lot of cinnamon sugar over the first layer for a filling, I spread it with the leftover cinnamon-sugar-butter goop from the Inside-Outers, then topped it with another slice, then poured the fixed-up custard soak over the second slice. It’s in the fridge now, waiting for morning. We’re going to find out if goop works in this dish. Fingers are crossed. Innovation!
It’s a winner as far as I’m concerned because of the filling. Takes maybe 10 minutes to put together the night before and then the strength to turn on the oven to 350 in the morning, put it in covered with foil for 30 minutes, uncovered for 15 minutes and serve in 5 more. Doesn’t need butter since there’s butter in the cinnamon goop.
Me and the leaves, can’t help myself. Just a few minutes ago, I saw these on the way home from errands before the next storm hits later today. Grabbed camera just as the rain started and got a few for art’s sake.
Recipe for the Cinnamon-Sugar-Butter Goop to use inside cinnamon rolls, French toast casserole and even to spread on a toasted English muffin. It keeps in fridge.
Mix to a paste: 1 cube room temperature butter, 3/4 cup brown sugar, 1/2 cup granulated sugar, 3 Tablespoons half-and-half or milk, 4 teaspoons cinnamon.
Ms Chef in Seattle 
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