Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Creme Brulee French Toast




Source of Recipe


Pam~lionlady


List of Ingredients




2 TBS corn syrup (light or dark)
1/2 Cup butter (stick)
1 Cup brown sugar, packed
1 Loaf French or white bread, thickly sliced - with the crust removed.
5 Eggs
1-1/2 Cups half & half
1 tsp vanilla
1 tsp Grand Marnier or orange baking liqueur, 70% alcohol (optional)
1/4 tsp salt



Recipe



In a small saucepan combine the syrup, butter and brown sugar; simmer until syrupy. Pour this mixture into a 9" x 13" baking pan that has been sprayed with Pam. Set aside.
Slice the loaf into thick slices, and place the syrup in the baking pan. Place the bread on top of the syrup.
In a large bowl, whisk together the eggs, cream, vanilla, Grand Marnier and salt. Pour evenly over the bread. Cover and refrigerate overnight.

In the morning, leave the casserole at room temperature while the oven preheats. Bake at 350ºF uncovered, for 45 minutes. Cut into squares and serve immediately.
Serves 6-8
Serve with maple syrup and butter. (Can be reheated)