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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Creme Brulée French Toast Recipe

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This recipe for Creme Brulée French Toast, by , is from What's Cookin' ?, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carole Colannino


1 stick (½ cup) unsalted butter
1 cup packed brown sugar
2 Tbsp corn syrup
1 (8-9 inch) round challah bread
8 large eggs
1 ½ cups half and half
1 tsp vanilla
1 tsp Grand Marnier or Bailey's Irish Cream
¼ tsp salt

1. In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth, and pour into a 13" x 9" x 2" baking dish.
2. Cut 6 (1") thick slices from center portion of bread, reserving ends for another use, and trim crusts.
3. Arrange bread slices in one layer in dish, squeezing them slightly to fit.
4. In a bowl, whisk together eggs, half and half, vanilla, Grand Marnier or Bailey's, and salt until combined well and pour evenly over bread.
5. Chill bread mixture, covered, at least 8 hours and up to 1 day.
6. Preheat oven to 350º and bring bread to room temperature.
7. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.




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