Crème Brûlée French Toast

Lori Heddinger

By
@howudoing

Every year my husband and I throw a big New Year's Day brunch. We wear our favorite pajamas and serve some Hair-of-the-Dog and lots to eat, including this crowd-pleaser. And the best part is it's assembled the night before and cooked just before the guest arrive.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

6 - 8

Prep:

15 Min

Cook:

40 Min

Ingredients

1 stick
unsalted butter
1 c
packed brown sugar
2 Tbsp
corn syrup, light
1
french baguette
5 large
eggs
1 1/2 c
half-and-half
1 tsp
real vanilla extract
1 tsp
grand marnier
1/4 tsp
salt

Directions Step-By-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. 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.
2
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.
3
Preheat oven to 350° F. and bring bread to room temperature.
4
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
5
Serve hot French toast immediately.

About this Recipe

Course/Dish: Other Breakfast