Friday, June 1, 2012

Crème Brulee French Toast

Crème Brulee French Toast 
 All of our "dads" requests this first for our annual Father's Day brunch. Good thing it is so easy to make - but shhhhh.... we don't want them to know it was easy!!

1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 Tbl. corn syrup
1 (8-9”) round loaf Challah bread
 (or french bread)
5 large eggs
1 1/2 cups half and half
1 tsp. vanilla
1 tsp. Grand Marnier
1/4 tsp. salt

 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 6 (1” thick) slices from center portion of bread, reserving ends for another use, trim crusts (if desired).  Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.  

 In a bowl, whisk together eggs, half & half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread.  Chill, covered, at least 8 hours (preferably overnight).   

Preheat oven to 350° and bring bread to room temperature.  Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35-40 minutes.

I had even served this at a large wedding brunch that I knew the bride's father was a chef.  I was nervous about it, but still it got rave reviews!  Success!!!

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