Creme Brulee French Toast
Tags: Breakfast
Yield: 6
- 1 cup packed brown sugar
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons corn syrup
- 6 to 8 slices French or Challah bread
- 1½ cups half and half cream
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon Grand Marnier
- 1/4 teaspoon salt
- powdered sugar and warm syrup, for serving (as desired)
- In a medium saucepan, heat the brown sugar, butter and corn syrup over medium heat until well blended, stirring frequently. Pour the syrup into a 9x13-inch baking dish, tilting the dish to cover. Arrange the bread slices in a single layer over the syrup. Just squish the bread pieces in so that they all fit in there. There should be an even layer of bread slices that cover the bottom of the pan.
- In a medium bowl, whisk the half and half, eggs, vanilla, liqueur and salt until well blended. Pour over the bread layer. Cover with plastic wrap, press the plastic wrap down so it's touching the top of the bread, and chill for 8 to 24 hours. You can place a book on top of the plastic wrap, if you'd like, to keep the bread submerged in the egg mixture.
- Preheat the oven to 350 degrees F. Remove the dish from the refrigerator and let stand at room temperature for 30 minutes. Bake on the middle rack for 35 to 40 minutes or until the edges are golden brown and puffed. Serve with a sprinkle of powdered sugar, and/or syrup, if desired.
- If you do not wish to use Grand Marnier (a liqueur), you can add orange juice in its place.
- Serve with fresh berries.
- Garnish each serving with a sprig of mint.
