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Creme Brulee French Toast




Source of Recipe


CJ on KTT


List of Ingredients




Chill bread mixture, covered, at least 8 hours and up to 1 day.

1 stick (1/2) c. unsalted butter
1 c. packed brown sugar
2 Tbs corn syrup
8 or 9 inch round loaf of country style bread--challah or brioche
5 large eggs
1 1/2 cup half-and-half
1 tsp vanilla
1 tsp Grand Marnier (or the cheaper Triple Sec, or orange flavoring, or orange juice)
1/4 tsp salt


Recipe



In a small heavy saucepan melt butter w/brown sugar and corn syrup over moderate heat, stirring until smooth, and pour into a 13X9X2" baking dish. Cut six 1" thick slices from center portion of bread reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl, whisk together eggs, half and half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill 8 hours or overnight.

Preheat oven to 350 degrees and bring bread mixture to room temp.
Bake, uncovered, in middle of oven until puffed amd edges are pale golden, 35 to 40 mins.

Flip each serving piece over so caramel topping shows off. Serve with Canadian Bacon or thick bacon slices and fresh fruit.

Serves 6.