May 14, 2006

Creme Brulee French Toast

Happy Mother's Day! We had family over today, and I made this easy recipe from the old Sara Moulton show on Food Network, Cooking Live. It was a huge hit, as always (except with Alex - oh well). I've copied the original recipe with my variations in parentheses - I can never leave well enough alone ;)

Creme Brulee French Toast
Serves 8 to 10

1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 (8 to 9) inch round loaf Challah bread (I used a large loaf of brioche)
5 large eggs (I used 6 eggs, since I felt I was using more bread than the recipe called for)
1 1/2 cups half and half (I used about 1 3/4 cups)
1 teaspoon vanilla (I used 2 teaspoons)
1 teaspoon Grand Marnier (I left this out)
1/4 teaspoon salt

1. In a small heavy saucepan melt butter with 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.
2. Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. (I trimmed the ends but left the crust on.) Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
3. 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.
4. Preheat oven to 350 degrees and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.


Anonymous said...

This recipe sounds delicious!

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