Crème Brûlée French Toast

This is the dish that Michele and Dave frequently prepare for Christmas morning. Although the original recipe calls for using large slices from a round loaf of bread and removing the crust, we also tried the recipe with a baguette, leaving the crust on, and found it just as delicious. At La Maison, challah is often the bread of choice.

Ingredients

1 stick (1/2 cup) unsalted butter 1 cup packed brown sugar 2 table spoons corn syrup an 8- to 9-inch round loaf country-style bread 5 large eggs 1 1/2 cups half-and-half 1 teaspoon vanilla 1 teaspoon Grand Marnier 1/4 teaspoon salt

Directions

1. In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish.  Cut six 1-inch thick slices from center portion of bread, reserving the ends for another use, and trim crusts.  Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
2. In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread.  Chill bread mixture, covered, at least 8 hours and up to 1 day.
3. Preheat oven to 350 deg F an bring bread to room temperature.
4. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
5. Serve hot French Toast immediately.

Preparation Time Estimates

Total:  1 hour but needs to be started the day before

Notes

Source:  Michel Sliwa

Suggested Course:  Breakfast, Brunch

Servings/Yield:  6

Nutrition Estimates

Calories: [You don’t want to know]