Shelly's Recipe

CREME BRULEE FRENCH TOAST CASSEROLE WITH DRUNKEN STRAWBERRIES

Category: French Toast

French Toast
1 loaf Challah or Brioche Bread, sliced into 1 1/2-inch thick slices
1/2 cup butter, unsalted
1 cup packed brown sugar
2 tbsp corn syrup
5 large eggs
3/4 cup heavy cream
3/4 cup milk
1 tsp vanilla
1/4 tsp salt
2 tsp Grand Marnier or Cointreau
Powdered sugar (optional)

Drunken Strawberries
1 quart strawberries, hulled and sliced 1/4-inch thick (lengthwise)
1/4 cup sugar
1/4 cup Grand Marnier or Cointreau

Butter a 13x9 inch baking dish.

In a small pot, melt the butter with the brown sugar and corn syrup. Stir together until the sugar is completely melted. Pour mixture into the baking dish.

Place the bread slices on top of the butter and sugar mixture in one even layer. Squeeze the edges slightly to make the bread fit.

In a bowl, whisk together the eggs, cream, milk, vanilla, salt, and 2 tsp of Grand Marnier. Pour this mixture over the bread. Tightly cover baking dish with plastic wrap and refrigerate for 8 hours or overnight.

Let dish stand at room temperature for 20 minutes before placing in preheated oven at 350 degrees. Bake for 30-40 minutes until French toast is golden and puffed. Serve hot with drunken strawberries and powdered sugar sprinkled on top.

For Drunken Strawberries: Combine sliced strawberries, sugar, and Grand Marnier in a small bowl. Cover with plastic wrap and refrigerate for 2 hours up to 24 hours.