Creme Brulee French Toast
February 07, 2015
"From the 'You Asked For It' column in Gourmet (July 1998); Inn at Sunrise Point, Camden, Maine. Plan ahead. This needs to 'meld' for at least 8 hours."
- Serving Size: 1 (256.1 g)
- Calories 681.6
- Total Fat - 30.6 g
- Saturated Fat - 16.9 g
- Cholesterol - 237.3 mg
- Sodium - 585.5 mg
- Total Carbohydrate - 87 g
- Dietary Fiber - 2.5 g
- Sugars - 47.6 g
- Protein - 15.2 g
- Calcium - 298.5 mg
- Iron - 3.9 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.4 mg
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 350F 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.
Tips & Variations
No special items needed.