|
|
BRUNCH
& BREAKFAST MAIN DISHES:
Creme Brulee French Toast
|
Creme
Brulee French Toast |
|
|
|
Rich and
delicious... your guests will rave about this one!
|
|
1
cup |
|
brown sugar, packed |
|
|
½
cup |
|
unsalted butter (1 stick) |
|
|
2
Tbs |
|
corn
syrup |
|
|
1
loaf |
|
French toast bread or challah, sliced
and crusts trimmed |
|
|
1 ½
cups |
|
half
and half |
|
|
5
large |
|
eggs |
|
|
1
tsp |
|
vanilla extract |
|
|
1
tsp |
|
Grand Marnier |
|
|
¼
tsp |
|
salt |
|
|
|
|
|
|
1 |
Heat brown
sugar, butter and corn syrup in a heavy saucepan
over medium heat until well blended, stirring
frequently. Pour the syrup into a 9x13" baking
dish, tilting the dish to cover. Arrange the
bread slices in a single layer over the syrup. |
|
2 |
Whisk half
and half, eggs, vanilla, liqueur and salt in
bowl until well blended. Pour over the prepared
layers. Chill, covered, for 8-24 hours. |
|
3 |
Preheat oven
to 350 degrees F. Let bread stand until room
temperature. Bake on middle rack for 35-40
minutes or until edges are golden brown and
puffed. |
|
|
|
|
Servings: 6 |
|
|
|
Cooking Tips |
|
*Serve with fresh
berries. |
|
*Garnish each
serving with a sprig of mint.
Source:
Junior League of San Diego's
Cookbook:
California Sol Food
|
|
|
|
|
|
PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality- would
make it again. "I can't say enough about this recipe- it's
rich and flavorful and, although I'm sure it's full of calories, it's a
must-have for a brunch. Very, very good, and the best part is that
you can have it in the refrigerator overnight and it's ready to bake in
the morning."
-Minneapolis, MN
|
|
