Creme Brulee French Toast
My friend Kathy Beamish made this for me back in 1999, after a trip she took to New Jersey. She stayed at the La Maison Bed and Breakfast Inn, and this is what they served for brunch.
2 tablespoons corn syrup
1/2 cup butter
1 cup brown sugar
1 loaf French bread, thickly sliced
5 eggs
1 1/2 cups half and half
1 teaspoon vanilla
1 teaspoon Grand Marnier, or grated orange peel
1/4 teaspoons salt
In a small saucepan combine the syrup, butter and brown sugar; simmer until syrupy and the sugar has been dissolved. Pour this mixture into a 9 x 12 baking pan. Set aside.
Slice the bread into thick slices and place on top of the syrup in the baking pan.
In a large bowl, beat together the eggs, cream, vanilla, Grand Marnier and salt. Pour evenly over the bread. Cover and refrigerate overnight.
In the morning, leave the casserole at room temperature while the over preheats. Bake at 350 degrees, uncovered for 35-45 minutes. Cut into squares and serve immediately. Serve with buttermilk syrup and butter.
2 tablespoons corn syrup
1/2 cup butter
1 cup brown sugar
1 loaf French bread, thickly sliced
5 eggs
1 1/2 cups half and half
1 teaspoon vanilla
1 teaspoon Grand Marnier, or grated orange peel
1/4 teaspoons salt
In a small saucepan combine the syrup, butter and brown sugar; simmer until syrupy and the sugar has been dissolved. Pour this mixture into a 9 x 12 baking pan. Set aside.
Slice the bread into thick slices and place on top of the syrup in the baking pan.
In a large bowl, beat together the eggs, cream, vanilla, Grand Marnier and salt. Pour evenly over the bread. Cover and refrigerate overnight.
In the morning, leave the casserole at room temperature while the over preheats. Bake at 350 degrees, uncovered for 35-45 minutes. Cut into squares and serve immediately. Serve with buttermilk syrup and butter.
