Creme Brulee French Toast
1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Challah (this Jewish bread is often available on
Fridays and Saturdays at grocery store bakeries)
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla extract
1 teaspoon Grand Marnier
1/4 teaspoon salt
Berries for garnish
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-inch baking dish. Cut 1-inch-thick slices from center 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 extract, 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 degrees 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.
To serve, invert on a large platter, dust with confectioners’ sugar and garnish with strawberries or blueberries.
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