Friday, August 28, 2009

Creme Brulee French Toast

I have eaten this recipe twice before making it myself for the first time. It is so delicious and I was surprised just how easy it was to make.

Creme Brulee French Toast (via Epicurious.)
  • 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.

Some notes:
*Several reviewers said to skip the corn syrup.
*My friend uses the Round Chullah Bread from Atlanta Bread Co. I used 2 loaves from Jimmy Johns (2 loaves fit in a 9X13).
*You can substitute Orange Juice for Grand Marnier


Meredith said...

Sounds so yummy!

And did you just get the long baquette type of bread from JJ's? (Eric is kind of obsessed with that place and I'm sure any recipe that I use that bread for would be right up his alley!)

Jeppson Clan said...

i made this again on saturday morning. so yum and a hit with the fam.

Whitneys said...

Mine was just okay. Three out of six liked it. I won't try to double it in one pan ever again. Use two pans! It turned out very similar to pull-aparts.
Maybe I just need you to make it for me Carie.

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