Christmas breakfast!!
Creme Brulee French Toast
From epicurious.com, Gourmet Magazine, 1998
1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350° F. and bring bread to room temperature.
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Serve hot French toast immediately.
Subscribe to:
Post Comments (Atom)
I threw this together friday afternoon and let it sit in the fridge overnight. It was quite good! I will be the first to admit the orange liqueur really made this dish. I'm sure you could sub orange extract if you don't want to drop a few dollars on a little shooter bottle of Grand Marnier (especiallly when it only calls for a teaspoon!), or even fresh-squeezed orange juice. I think if you had a little orange zest to grate over the top that would be a nice touch. The amount of brown sugar called for made it a tad sweet though. I think reducing it by as much as half won't kill the recipe. If you're not using a non-stick pan, be sure to spray it well with cooking spray. I used my Pampered Chef 13" baker and it came out fine.
ReplyDelete