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This recipe for CREME BRULEE FRENCH TOAST, by , is from The Willie Ruth Forrester and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Evans
Added: Monday, November 3, 2008


1/2 cup butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 slices French bread
5 eggs
1 1/2 cups half and half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

MELT butter in a saucepan. Mix brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 baking dish.
SLICE French bread, cutting the crust off the edges. Put in the baking dish on top of the sugar mixture.
In a small bowl, whisk together the eggs, half and half, vanilla, Grand Marnier and salt. Pour over the bread.
COVER and put in the refrigerator OVERNIGHT.
PREHEAT oven to 350 degrees and bake uncovered for 35-40 minutes until puffed and lightly browned on top.

Personal Notes:
Personal Notes:
This is delicious and so easy to make for your family or for company. Always lots of compliments!




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