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"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 Brûlée French Toast Recipe

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This recipe for Creme Brûlée French Toast is from The Lanham/Sheets Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick butter
1 C packed light brown sugar
2 T Karo syrup light
5 large eggs
1 1/2 C half and half
1 tsp vanilla
1 tsp (or more lol) Grand Mariner
1/4 tsp salt
1 loaf french bread
slivered almonds
Directions:
Directions:
In small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and sugar is melted and pour into a 13 x 9 x 2 baking dish. Sprinkle with slivered almonds. Slice bread into 1-2" thick slices and lay on top of above mixture.

In a bowl whisk together eggs, half and half, vanilla, Grand Mariner and salt until combined well and pour evenly over bread. Chill covered overnight or at least 8 hours.

Preheat oven to 350 and Bake uncovered in the middle of the oven until puffed and edges are pale golden brown 35-40 minutes

For a prettier presentation flip over when serving
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
this was a hit and served every Sunday when we owned the Bed and Breakfast.

 

 

 

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