Crème Brûlée French Toast

Here’s another recipe I tried, and liked, recently—when Jim, Becky, and Blanche visited for Father’s Day, actually. Because you make the French toast at least eight hours before you bake it, I didn’t have to worry about getting up earlier than my guests to cook breakfast or about doing many dishes after we ate.

The original recipe calls for Grand Marnier or rum or crack cocaine, but I left this ingredient out and thought the French toast tasted great without it. Also, the dish is sweet and rich, so I suggest serving it with berries or peaches.

BTW, I have this recipe in a file on my computer, but I think I found it on epicurious.com.

Nikki

Crème Brûlée French Toast

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 degrees 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.