Sunday, October 29, 2006

Creme Brulee French Toast
This is a delicious breakfast French Toast which I made this morning. I prepared everything and essembled a night before and put it in the refrigerator. This morning I took it out and let it stay at room temperature for about a half hour and than baked it. I had a few friends and family over and even though I made a double batch it was finished in no time. Enjoy!

1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 (1 inch thick) slices Hallah
5 eggs
1 1/2 cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon brandy-based orange liqueur Grand Marnier
1/4 teaspoon salt

Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.

Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread.

Cover, and chill at least 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.


wheresmymind said...

This dish is beyond evil to eat for breakfast it looks so good

Suzanne Lieurance said...

Yum! What a delicious way to impress overnight guests.

Thanks for sharing. I love your blog.

Suzanne Lieurance
Three Angels Gourmet Co.