Crème Brulee French Toast | 107.9 The Mix

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Crème Brulee French Toast

6 Servings

1 stick (1/2 cup) unsalted butter
1 c packed brown sugar
2 tbsp corn syrup
8-9 inch round loaf country style bread
5 large eggs
1 ½ cup half-and-half
1 tsp vanilla
1 tsp Grand Marnier
¼ tsp salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 x 9 x 2 inch baking dish. Cut six 1 inch thick slices from the center portion 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, Grand Marnier and salt until combined well. Pour evenly over bread. Chill bread mixture, covered at least 8 hours, up to 1 day.

Preheat oven to 350 F and bring bread to room temperature.

Bake bread mixture, uncovered in middle of oven until puffed and edges are pale golden, 35-40 minutes.

Serve immediately.