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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 is from Cooking with Friends 2nd Edition, 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 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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