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Creme' Brulee' French Toast #2 Recipe

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This recipe for Creme' Brulee' French Toast #2, by , is from The Elliott Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
April Elliott

Category:
Category:

Ingredients:  
Ingredients:  
5 large eggs plus 2 yolks (or 6 whole eggs)
2 cups whole milk
cup heavy cream (or use more milk)
3 tablespoons dark rum or orange juice (apple pie liquer)
2 teaspoons vanilla extract
teaspoon grated nutmeg
teaspoon kosher salt
1 loaf challah bread, sliced 1 inch thick, preferably stale (about 1 pound)
1 cup packed light brown sugar
8 tablespoons unsalted butter, melted

Directions:
Directions:

In a bowl, whisk together eggs, milk, cream, rum, vanilla, nutmeg and salt. Spread bread out in 1 layer on a large rimmed baking sheet (about 11 by 17 inches). Pour custard over bread, cover with plastic wrap, and let soak in the refrigerator for at least 4 hours or preferably overnight. Flip bread slices over once while they soak. This can be halfway through the soaking, or about an hour before baking, whichever is more convenient.
Heat oven to 375 degrees. In a medium bowl, whisk together brown sugar and butter. Pour mixture onto another large rimmed baking sheet, using a spatula if necessary to spread into an even layer.
Transfer soaked bread to sugared baking sheet, placing slices on top of the brown sugar mixture. Bake for about 25 minutes, or until tops are golden brown and sugar is bubbling.
Serve immediately while still hot, with the crunchy brown sugar side up, spooning more of pan syrup over the top.

Personal Notes:
Personal Notes:
*****I didn't have any Challah bread on had so I used a thick French Loaf and it was amazing********

 

 

 

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