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Monday, December 21, 2009

Crème Brûlée French Toast

This dish has become a tradition for us on Christmas morning. I love it because I prepare it the night before then take it out the following morning and pop it into the oven. So breakfast is taking care of itself, while we all enjoy our morning together. Oh, and it's delicious to boot!


1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8 to 9 inch round country style bread
5 large eggs
1 1/2 cups half & half cream
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 9x13x2 inch baking dish. Cut six 1 inch thick slices from centre portion of the loaf, 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 or up to 1 day.

Preheat oven to 350F and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 - 40 minutes.

Serve hot French Toast immediately.

Makes 6 servings.

This recipe is courtesy of Epicurious.com

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