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Crème Brulee French Toast




Source of Recipe


Posted by Woodie at the ths.com Cooking Forum


Recipe Introduction


Woodie's notes: This is a tried and true recipe I've made numerous times. I usually have to give my guests the recipe; they all love it. I think this recipe has been floating around for several years. I got it from Arthur's radio show one day. It looks beautiful and puffy when it comes out of the oven and then it sinks down real quick, but still tastes great! Because it’s so rich and sweet, bacon is a good accompaniment.

Courtesy of Arthur Schwartz, WOR Radio


List of Ingredients




1 stick butter (8 Tblsp.)
1 cup brown sugar
2 Tblsp. Corn Syrup
8-10 inch round country loaf, or 1 lb. French bread or 1 Challah
5 eggs
1-1/2 cups half and half
1 tsp. Vanilla
1 tsp. Grand Marnier (optional)
1/4 tsp. salt


Recipe



1. Melt butter, sugar and corn syrup in saucepan over moderate heat. Pour into 9 X 13 pan.
2. Slice bread into 6 slices and place on top of the sauce in the 9 X 13 pan, press together to fit.
3. Whisk together eggs, half and half, Vanilla, Grand Marnier and salt. Pour over bread.
4. Cover and chill 8 to 24 hours.
5. Bake at 350° F. for approximately 40 minutes, until puffy and brown. Serves 4-6.