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Crème Brulee French Toast
2 tablespoons corn syrup (light or dark)
½ cup butter
1 cup brown sugar, packed
1 loaf French or white bread, thickly sliced with the crust removed
1 ½ cups half and half
1 teaspoon vanilla
1 teaspoon Grand Marnier or orange baking liqueur (optional)
¼ teaspoon salt
In a small saucepan combine the syrup, butter and brown sugar; simmer
until syrupy. Pour this mixture into a 9" x 13" baking pan that has been
sprayed with Pam. Set aside. Slice the loaf into thick slices, and place
the syrup in the baking pan. Place the bread on top of the syrup.
In a large bowl, whisk together the eggs, half and half, vanilla, Grand Marnier
and salt. Pour evenly over the bread. Cover and refrigerate overnight.
In the morning, leave the casserole at room temperature while the oven
preheats. Bake at 350 uncovered, for 45 minutes. Cut into squares,
flip over (syrup side up) and serve immediately. Serve with maple syrup
and butter. Can be reheated.
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