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Baked (Make Ahead) Creme Brulee French Toast Recipe

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This recipe for Baked (Make Ahead) Creme Brulee French Toast, by , is from Cooking with Friends 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Keri Youngner
Added: Monday, October 31, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 stick unsalted butter
1 cup packed brown sugar
2 T corn syrup
1 round, county style (course) loaf
5 large eggs
1 1/2 cups half-and-half
1 teasp vanilla extract
1 teast grand marnier (orange liqueur) or kirsche (cherry liqueur) -- optional
1/4 teast salt

Directions:
Directions:
Melt butter with brown sugar and corn syrup in a small heavy sauce pan over moderate heat, stirring until smooth. Pour into a 13x9" baking dish.

Cut six generous, 1" thick slices from center portion of bread, and trim off crusts. Arrange break in one layer in baking dish, squeezing slices to fit into a single layer.

Whick together eggs, half-and-half, vanilla, liqueur (if using), and salt in a bowl until well combined and pour evenly over bread. Refrigerate, covered for at least 8 hours.

Put a rack in middle of oven an dpreheat oven to 350 degrees. Bring soaked break to room temp.

Bake until toast is puffed and edges are pale golden (35-40 minutes).

With spatula, transfer French toast to plates, turning over with syrup side up.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes + 8 hours chilling time
Personal Notes:
Personal Notes:
This doesn't need syrup... syrup is self made in bottom of pan. Also, great make ahead for company and holiday breakfasts.

 

 

 

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