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Category: French Toast
Prep Time: Cook Time: Total Time:
1/2 cup sweet, unsalted butter
1 cup packed brown sugar (dark)
2 tbsp corn syrup
1 (8-9 inch) loaf diameter round style bread (may substitute Challah or Hawaiian)
5 large eggs
1 1/2 cup half and half
1 tsp vanilla
1 tbsp Grand Marnier Liqueur PLUS1 tsp Grand Marnier Liqueur
1/4 tsp salt
In a small heavy sauce pan, melt sugar, butter and corn syrup at moderate heat stirring until smooth. Pour this mixture into a 13x9 inch baking pan. Cut 1 inch thick slices from the center of the bread, saving the ends for another use. Trim the crust.
In a bowl, whip eggs, half and half, vanilla, Grand Marnier, and salt. Place butter, sugar, corn syrup mixture in the glass baking pan. Then fit bread slices tightly in baking pan. If bread does not fill pan add an extra slice to fill bottom of pan. Pour egg mixture over bread slices distributing evenly. Cover and place in refrigerator for at least 8 hours (may leave in refrigerator for up to 24 hours). Take pan out of refrigerator and let it come to room temperature.
Preheat oven to 350. Bake uncovered in middle of oven until puffed and edges pale golden brown approximately 35-49 minutes (may take longer depending on your oven). Cut into serving pieces and flip with spatula so dark side is up. Serve dark side up and spoon any remaining sauce over top. Serves 6
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CREME BRULEE FRENCH TOAST
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Category: French Toast
Prep Time: Cook Time: Total Time:
1/2 cup sweet, unsalted butter
1 cup packed brown sugar (dark)
2 tbsp corn syrup
1 (8-9 inch) loaf diameter round style bread (may substitute Challah or Hawaiian)
5 large eggs
1 1/2 cup half and half
1 tsp vanilla
1 tbsp Grand Marnier Liqueur PLUS1 tsp Grand Marnier Liqueur
1/4 tsp salt
In a small heavy sauce pan, melt sugar, butter and corn syrup at moderate heat stirring until smooth. Pour this mixture into a 13x9 inch baking pan. Cut 1 inch thick slices from the center of the bread, saving the ends for another use. Trim the crust.
In a bowl, whip eggs, half and half, vanilla, Grand Marnier, and salt. Place butter, sugar, corn syrup mixture in the glass baking pan. Then fit bread slices tightly in baking pan. If bread does not fill pan add an extra slice to fill bottom of pan. Pour egg mixture over bread slices distributing evenly. Cover and place in refrigerator for at least 8 hours (may leave in refrigerator for up to 24 hours). Take pan out of refrigerator and let it come to room temperature.
Preheat oven to 350. Bake uncovered in middle of oven until puffed and edges pale golden brown approximately 35-49 minutes (may take longer depending on your oven). Cut into serving pieces and flip with spatula so dark side is up. Serve dark side up and spoon any remaining sauce over top. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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