Creme Brulee French Toast
Recipe: #17227
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."
Original recipe yields 6 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
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.
Step 2
Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts.
Step 3
Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
Step 4
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread.
Step 5
Chill bread mixture, covered, at least 8 hours and up to 1 day.
Step 6
Preheat oven to 350F and bring bread to room temperature.
Step 7
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Step 8
Serve hot French toast immediately.
Tips & Variations
No special items needed.
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