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Creme Brulee French ToastFrom Nan Maziasz
This is far and away the most popular of all the things I have cooked for
family and guests.
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 or challah 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.
Makes 6 servings.
If this is not decadent enough add more eggs and half and half.
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