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 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!!!