"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

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Creme Brulee French Toast Recipe

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This recipe for Creme Brulee French Toast, by , is from Katie's Cookbook, May 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
carolyn tierney
Added: Monday, May 11, 2009
Category:
Category:
Ingredients:  
Ingredients:  
1 stick butter
1 c. brown sugar
3 tbsp. corn syrup
1 loaf French bread
5 lg eggs
11/2 half and half
1 teas. vanilla
2 teas. Grand Marnier or Triple Sec
¼ teas. salt
confectioner’s sugar
cinnamon sugar (optional)
Directions:
Directions:
Melt butter with brown sugar and corn syrup in a heavy sauce pan. Stir until smooth syrup forms. Lightly grease a 9x13 pan. Pour and spread the syrup mixture on the bottom of the pan.

Cut the bread in thick slices. Arrange the slices in one layer in the baking dish, squeezing them slightly to fit.

Whisk or lightly beat the eggs, half and half, Grand Marnier and salt until combined well. Pour evenly over the bread. Chill, covered, at least 8 hours or overnight.

Preheat oven to 350 degrees. Bake uncovered until puffed and edges are lightly browned. Approximately. 35-40 mins.

Sprinkle with confectioner’s sugar and cinnamon sugar if desired.

Serve hot.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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