Cookbook

Crème Brûlée French Toast *PIC*

Crème Brûlée French Toast

Gourmet | July 1998
90% would make it again
4 forks
A Sweet Start to the Day
yield: Makes 6 servings
Editor's Note: This recipe was requested by a Gourmet reader who stayed at the Inn at Sunrise Point in Camden, Maine
Epicurious*
Ingredients:

1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 Tablespoons corn syrup
1 (8 to 9-inch) round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

Instructions:

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.

Posted by Sass

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