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Baked Creme Br�l�e French Toast




Source of Recipe


Chef Mark Tansey


List of Ingredients




1 stick butter
1 cup brown sugar, packed
2 tbsp maple syrup
1 loaf soft Italian bread
5 large eggs
1 1/2 cups Half & Half
1 tsp pure vanilla essence
1/4 cup Grand Marnier


Recipe



Melt the butter with the brown sugar in a small heavy saucepan over a medium heat, stirring constantly until smooth. Pour into a 13x9x2 glass baking dish.

Cut six 1" thick slices of bread from the center of the loaf, reserving the ends for another use. Arrange the slices in a single layer in the bottom of the baking dish, over the caramel sauce.

In a mixing bowl, whisk together the eggs, Half & Half, vanilla essence and Grand Marnier until well blended; pour evenly over the bread slices. Chill, covered, for at least 8 hours or up to one day.

Preheat the oven to 350 degrees. Bring the bread mixture to room temperature and bake in the middle of the oven until puffed and the edges are golden brown in color (35-40 minutes). Serve immediately.