"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creme Brulee French Toast Recipe

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This recipe for Creme Brulee French Toast, by , is from Ahart llFamily Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

2007 Minnesota Aharts' Cookbook
Added: Thursday, October 25, 2007


1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 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

1. In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13x9x2-inch baking dish.
2. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts.
3. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
4. In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread.
5. Chill bread mixture, covered, at least 8 hours and up to 1 day.
6. Preheat oven to 350 F. and bring bread mixture to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
7. Serve hot French toast immediately.

Personal Notes:
Personal Notes:
This is great for a brunch. You assemble it the night before and then pop it in the oven the day of the brunch.




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