Creme Brulee French Toast Casserole
This is what we make on Christmas morning to go with the Frittata...They go hand in hand....It is great when you can make it the night before and pop it in the oven and there it is....Who has time to do the breakfast cooking and then the Christmas Meal you have to cook too...I love French Toast and I love Creme Brulee so why not put it together....I didn't have a picture handy so used a free stock picture...
- 2 Tbsp
- corn syrup, dark
- 1 stick
- 1 c
- brown sugar, packed
- loaf french bread
- 5 large
- 1 1/2 c
- heavy whipping cream
- 1 tsp
- maple extract
- 1 tsp
- grand marnier (opt) or cointreau
- 1/4 tsp
THICKLY SLICED, WITH THE CRUST REMOVED
CREME BRULEE SAUCE
IN PLACE OF GRAND MARNIER USE ORANGE JUICE
OR ANY OTHER ORANGE-FLAVORED LIQUEUR
1In 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.
2Slice the loaf into thick slices, and place the syrup in the baking pan. Place the bread on top of the syrup.
3In a large bowl, whisk together the eggs, cream, maple extract, Grand Marnier and salt. Pour evenly over the bread. Cover and refrigerate overnight.
4In 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.
5Serve with maple syrup and butter. Sprinkle with Powdered Sugar...You may garnish with fresh berries upon serving...