"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Creme Brule French Toast Recipe

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This recipe for Creme Brule French Toast, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Warta Family


1 cup packed brown sugar
1/2 cup (1 stick) unsalted butter
2 Tbsp corn syrup
1 loaf Texas toast THICK SLICE, crust trimmed
1 cups half and half
5 eggs
1 tsp Vanilla
1 tsp Grand Marnier
teaspoon salt
Powdered sugar

Heat the brown sugar, butter and corn syrup in a heavy saucepan over medium heat until blended, stirring frequently. Pour into a 9x13 baking dish, tilting the dish to ensure even coverage. Arrange the bread slices in a single layer over the syrup to cover the whole pan. Whisk the half-and-half, eggs, vanilla, liqueur, and salt in a bowl until blended. Pour over the
prepared layers. Chill, covered, for 8-24 hours.

Preheat oven to 350. Let the bread stand until room temperature. Bake on the middle rack for 35-40 minutes or until the edges are golden brown and puffed. Sprinkle with powdered sugar if desired. Serve with fresh berries, sausage links, and/or bacon.




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