Serve this with fresh blueberries or other favorite berries.
Creme Brûlee French Toast
1 stick (½ cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
8 ounces country-style bread or Vienna bread
5 large eggs
1¼ cups half-and-half
1 teaspoon vanilla extract
1 teaspoon Grand Marnier, optional
¼ 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 9-inch-by-13-inch baking dish. Cut six 1-inch thick slices from the bread, reserving ends for another use, and trim crusts if desired. 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 the oven to 350 degrees and bring the French toast mixture to room temperature.
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, about 35 to 40 minutes.
Serve hot French toast immediately. Serves 6 (generously).
– Adapted from www.epicurious.com/.
530 calories (43% from fat), 26g fat (15g sat. fat), 65g carbohydrates, 11g protein, 438mg sodium, 234mg cholesterol, 127mg calcium, 1g fiber.