Crème Brulee French Toast

Creme Brulee French Toast

Creme Brulee French Toast

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.

Serves 6.

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