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Category: French Toast
Prep Time: Cook Time: Total Time:
1/2 cup unsalted butter
1 cup packed brown sugar
2 tbsp corn syrup
an 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 tsp vanilla
1 tsp Grand Marnier
1/4 tsp salt
In a small heavy saucepan and over moderate heat, melt butter, brown sugar and corn syrup. Stir until smooth and evenly pour the butter/sugar mixture into a 9”x13”x2 inch non-stick baking pan - cover the bottom of the pan.
Remove the crust from the bread and slice into 1 inch slices. Arrange the bread slices in one layer to cover the bottom of the pan (butter-sugar mixture) - you may need to fit the slices together or cut pieces to fit the spaces between.
In a mixing bowl, beat the eggs, half & half, vanilla, Grand Marnier and salt until combined. Pour or ladle the egg mixture evenly over the bread to ensure that all of the bread receives the egg mixture. Cover with plastic wrap and chill overnight in the refrigerator.
In the morning, pre-heat the oven to 350°. Remove the bread mixture from the refrigerator and bring up to room-temperature. Bake the bread mixture, uncovered, for 35 to 40 minutes or until puffed and the edges are golden brown. Serve upside-down immediately !
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CREME BRULEE FRENCH TOAST
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Category: French Toast
Prep Time: Cook Time: Total Time:
1/2 cup unsalted butter
1 cup packed brown sugar
2 tbsp corn syrup
an 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 tsp vanilla
1 tsp Grand Marnier
1/4 tsp salt
In a small heavy saucepan and over moderate heat, melt butter, brown sugar and corn syrup. Stir until smooth and evenly pour the butter/sugar mixture into a 9”x13”x2 inch non-stick baking pan - cover the bottom of the pan.
Remove the crust from the bread and slice into 1 inch slices. Arrange the bread slices in one layer to cover the bottom of the pan (butter-sugar mixture) - you may need to fit the slices together or cut pieces to fit the spaces between.
In a mixing bowl, beat the eggs, half & half, vanilla, Grand Marnier and salt until combined. Pour or ladle the egg mixture evenly over the bread to ensure that all of the bread receives the egg mixture. Cover with plastic wrap and chill overnight in the refrigerator.
In the morning, pre-heat the oven to 350°. Remove the bread mixture from the refrigerator and bring up to room-temperature. Bake the bread mixture, uncovered, for 35 to 40 minutes or until puffed and the edges are golden brown. Serve upside-down immediately !
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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