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!!!