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Creme Brulee French Toast Recipe

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This recipe for Creme Brulee French Toast, by , is from The Lombardo/SaglibeneFamily Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Claire Saglibene Thompson
Added: Saturday, October 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 stick unsalted butter
1 c. packed brown sugar
2 T. corn syrup
1 loaf Challah
5 large eggs
1 1/2 c. half and half
1 tsp. vanilla
1/4 tsp. salt
Berries for garnish

Directions:
Directions:
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth. Pour into a 13 x 9 inch baking dish. Cut into 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 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 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.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
You can use splenda, egg beaters or fat free half and half in this recipe.

 

 

 

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