Creme Brulee French Toast
Nadine Miller Smeyne
Bread of any kind may be used. I prefer Chalah, thinly sliced. I’ve made with or without the crust. One’s as good as the other.
ingredients
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons corn syrup
- 8“ - 9” loaf of bread
- 5 large eggs
- 1 1/2 cups half and half
- 1 teaspoon vanilla
- 1 teaspoon grand marnier/orange juice
- 1/4 salt
directions
- 1
In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth. Pour into a 13“ x 9” baking dish. Cut six 1" thick slices from center portion of bread, reserving ends for another use, and trim crusts, if you want. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
- 2
In a bowl whisk together eggs, half and half, vanilla, grand marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
- 3
Preheat oven to 350°F. bringing bread to room temperature.
- 4
Bake bread mixture, uncovered, in the middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
- 5
Serve hot French toast immediately.
Source: Gourmet Magazine
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