Jane's Favorite Tested Recipes
09/24/2007
Last Update
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Jane's Favorite Tested Recipes
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Crème Bruelee French Toast
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1 stick unsalted butter |
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1 cup packed brown sugar |
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2 tablespoons corn syrup |
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1 loaf French bread OR 8"-9" round loaf country-style bread |
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5 large eggs |
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1 ½ cups half and half |
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1 teaspoon vanilla |
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1 teaspoon Grand Marnier |
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¼ teaspoon salt |
In a small saucepan, melt the butter with the brown sugar and corn syrup over medium heat, stirring until smooth. Pour into 13 x 9 baking dish. Cut bread in about one inch thickness and put one layer down in the pan.
In a bowl, whisk together the eggs, half and half, vanilla, Grand Marnier, and salt until combined well and pour evenly over the bread. Refrigerate at least 8 hours and up to one day.
Preheat oven to 350 and bring bread to room temperature. Bake, uncovered, 35-40 minutes. Scoop out and turn over, so the brown sugar topping is up and top with fresh fruit.
NOTE: This is from Gourmet 1998 and my daughter sent it to me. The note in Gourmet (found at www.epicurious.com) states that "At La Maison, challah is often the bread of choice." I did use French bread and fit nine slices into the 13 x 9 pan I used. She topped hers with fresh raspberries and blueberries and I used fresh strawberries and blueberries. It is VERY sweet, so nothing further is really needed. I did fix bacon to go with it and that, for me, cut the sweetness. It would be great to fix at Christmas, along with a strata, to have while opening presents!