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Creme Brulee French Toast Recipe

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This recipe for Creme Brulee French Toast, by , is from Cooking With Paula Jean, 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!

Terry Stubblefield


6, 1" thick slices of Challah bread (or 1 small loaf of French or Italian bread), cut into cubes, There should be enough to fit tightly in the
bottom of a 9 x 13 oven dish.
1 stick salted butter
1 c. of packed brown sugar
2 tbsp. light corn syrup
6 eggs
1-3/4 c. half 'n half
1 tsp. vanilla
1/4 tsp. salt
1 tbsp. orange liquor, such as Grand Mariner, Triple Sec or even 1 tsp. of orange zest
2 tsp. cinnamon for sprinkling over the top before baking

Melt butter in a saucepan over med-low heat. Add brown sugar and corn syrup and stir until sugar is dissolved, Pour sugar mixture into pan. Put bread cubes on top, squeezing together if necessary to fit in one layer. IN a large bowl whisk eggs. Add half 'n half, vanilla, salt, and orange liquor or zest. Slowly pour over bread cubes. Sprinkle with cinnamon. Cover tightly with plastic wrap and refrigerate 5 hours or overnight.

Remove casserole from the refrigerator one hour before cooking. Preheat oven to 350 and bake for 35 minutes, until puffed and golden. Optional: spread a small amount of butter over top when it comes out of the oven to make it glisten, cut into cubes and servie upside down for creme brulee topping to show. Service with or without maple syrup on the table.




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