Then spread the topping on before you bake it. You can let the butter get to room temper and then blend the topping without heat. You really don’t have to warm the butter on the stove. Next time I will be sure to flip the bread after a couple of hours and drain all remaining liquid before baking. This time it came out a little on the soggy side even though I drained out most of the egg mixture.
This is my third time making this recipe and it surely won’t be my last. (I did double this recipe and serve in a chafing dish, and it held up really well to being kept warm for about 2-3 hours. I really labored over all the previous reviews because so many had issues w/ it being soggy, but I will for sure make this again with the changes. The flavor was great, not too sweet as others had said. I found the texture was perfect, crispy on top, but not hard. This was for a brunch for about 15 ladies and it was a hit! Many requested the recipe. I put it in the oven covered for about 25 minutes and then removed the foil and poured the caramel mixture over (used maple syrup instead of corn syrup which gave it great flavor). There were a few pieces of bread that were dry (maybe b/c I used a little more bread than called for by accident), so I did up a little more of the egg and cream mixture and just drenched the dry ones. In the morning, I flipped all the pieces about 2-3 hours before it went into the oven. I then cut each thick slice of French bread into 4 pieces. I think that helped a lot, as would slicing it and letting it get stale on its own. In order to get my bread just right, I sliced it and then put it in the oven at 200 to dry it out a bit, flipping once while in there. I also added a lot more cinnamon, just my personal pref. This was delicious, but mainly because I made the modifications made by other reviewers. These are 14 ways to make shrimp scampi the perfect weeknight meal.
And here, we've gathered some simple, 5-star takes on the simple shrimp scampi theme. And yet, as with most things, there's room for a little tinkering. No wonder it's a go-to recipe for busy weeknight meals. At its most basic, shrimp scampi is shrimp bathed in garlicky butter and blasted under the broiler. Okay, so more than anything the term "shrimp scampi" is like saying "shrimp done in the style of prawns." In other words, with yummy garlic butter. They're not exactly what we'd call shrimpy. Specifically, the large Dublin Bay prawn, a.k.a., lobsterette, or langoustine if you prefer. The word "scampi" is Italian for the meaty tail portion of a prawn. 14 Great Ways to Make Shrimp Scampi Shrimp scampi, it's the dish so nice, they named it twice.
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