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Creme Brulee French Toast Recipe
Presented by La Maison Inn and Gallery, Spring Lake, New Jersey
Serves 6-8
2 TBS corn syrup (light or dark)
1/2 Cup butter (stick)
1 Cup brown sugar, packed
1 Loaf French or white bread, thickly sliced - with the crust removed.
5 Eggs
1-1/2 Cups half & half
1 tsp vanilla
1 tsp Grand Marnier or orange baking liqueur, 70% alcohol (optional)
1/4 tsp salt
In a small saucepan combine the syrup, butter and brown sugar; simmer until syrupy. Pour this mixture into a 9x13" baking pan that has been sprayed with Pam. Set aside. Slice the loaf into thick slices, and place the syrup in the baking pan. Place the bread on top of the syrup.
In a large bowl, whisk together the eggs, cream, vanilla, Grand Marnier and salt. Pour evenly over the bread. Cover and refrigerate overnight.
In the morning, leave the casserole at room temperature while the oven preheats. Bake at 350°F uncovered, for 45 minutes. Cut into squares and serve immediately.
Serve with maple syrup and butter. (Can be reheated)
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