Crème Brûlée French Toast
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 cup packed brown sugar
- 5 large eggs
- 2 tablespoons corn syrup
- 1 1/2 cups half-and-half
- 1 teaspoon grand marnier
- 1 stick (1/2 cup) unsalted butter
- Carbohydrate 76 g(25%)
- Cholesterol 218 mg(73%)
- Fat 28 g(44%)
- Fiber 3 g(10%)
- Protein 14 g(28%)
- Saturated Fat 16 g(79%)
- Sodium 523 mg(22%)
- Calories 609
Preparation 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 ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. 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. Preheat oven to 350° F. and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serve hot French toast immediately.
Preparation 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 ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. 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. Preheat oven to 350° F. and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serve hot French toast immediately.
