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CREME BRULEE FRENCH TOAST Recipe

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This recipe for CREME BRULEE FRENCH TOAST, by , is from The MSSDAR Brunch to Punch Bunch, 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!

Contributor:  
Contributor:  
Cathy Higgins, Natchez Trace Chapter

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c unsalted butter
1 c packed light brown sugar
2 T corn syrup
6 slices of French bread (or Texas Toast or any bread you like)
5 large eggs
1-1/2 c half and half cream
1 tsp vanilla extract
1 tsp brandy-based orange liqueur such as Grand Marnier
1/4 tsp salt

Directions:
Directions:
Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish. ( I like glass)

Remove crusts from bread (I donít always do this), and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half cream, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.

Preheat oven to 350įF. Remove the dish from the refrigerator and bring to room temperature.

Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

 

 

 

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