Tuesday, February 19, 2008

Crème brûlée French Toast

Makes six servings

This highly rated recipe from Epicurious.com is a cinch to prepare — and one of the tastiest breakfasts you’ll ever eat!Why not marry two of the most delicious dishes of all — crème brûlée and French toast? This easy and extremely popular recipe can be prepared the night before and baked in the oven the next morning.

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 or Orange Juice
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

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