Crème Brûlée French Toast
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
43
Spice
47
Sweetness
56
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cup
Unsalted Butter1 cup
Brown Sugar (packed)2 tbsps
Corn Syrup5 large
Egg1.5 cups
Half-And-Half1 tsp
Vanilla1 tsp
Grand Marnier1 tsp
SaltDirections:
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
2
Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts
3
Arrange bread slices in one layer in baking dish, squeezing them slightly to fit
4
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread
5
Chill bread mixture, covered, at least 8 hours and up to 1 day
6
Preheat oven to 350° F
7
And bring bread to room temperature
8
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes
9
Serve hot French toast immediately
10
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
11
Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts
12
Arrange bread slices in one layer in baking dish, squeezing them slightly to fit
13
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread
14
Chill bread mixture, covered, at least 8 hours and up to 1 day
15
Preheat oven to 350° F
16
And bring bread to room temperature
17
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes
18
Serve hot French toast immediately