Saturday, May 23, 2009

Crème Brûlée French Toast

When I was a kid, my Dad used to make the best french toast on the planet. And I really felt loved when he (or my Mom) would make 'breakfast for dinner'. I mean, what could possibly be better than breakfast for dinner as a kid? That's like staying up until 10 o'clock on a school night!

There are a million variations of this sweet tooth staple and Crème Brûlée French Toast should rank close to the top. Strawberries are in season so I would highly suggest that you grab a couple freshies and serve them with some homemade whipped cream on the side.

Crème Brûlée French Toast
  • 1 stick (1/2 cup) unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons corn syrup
  • an 8- to 9-inch round loaf country-style bread
  • 5 large eggs
  • 1 1/2 cups half-and-half
  • 1 teaspoon vanilla
  • 1 teaspoon Grand Marnier
  • 1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

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.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.


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