La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/4280/Creme_Brulee_French_Toast
Creme Brulee French Toast
Customer Rating:
4.5
1 Ratings
1
Yield: Serves 6
Ingredients
| 1 |
stick |
(1/2 cup) unsalted butter
|
|
|
| 1 |
cup |
packed brown sugar
|
|
|
| 2 |
tablespoons |
corn syrup
|
|
|
| 1 |
loaf |
Challah-this Jewish bread is often available on Fridays and Saturdays at stores
|
|
|
| 5 |
|
large eggs
|
|
|
| 1 1/2 |
cups |
half and half
|
|
|
| 1 |
teaspoon |
vanilla
|
|
|
| 1 |
teaspoon |
Grand Marnier
|
|
|
| 1/4 |
teaspoon |
salt
|
|
|
|
|
Berries for garnish
|
|
|
Directions:
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth. Pour into a 13- by 9-inch baking dish. Cut 1-inch-thick slices from center 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 degrees and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35-40 minutes.
To serve, invert on a large platter, dust with powdered sugar and garnish with strawberries or blueberries.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/4280/Creme_Brulee_French_Toast