Steve’s Incredible: CREME BRULEE FRENCH TOAST

by Karen on January 12, 2009

If I could have one last breakfast before I died, this would be it. It is just one of those things that you know is going to make your pants come out of the dryer smaller, but even if you have to lay down on your bed to zip the zipper, this is SO worth it!

Challah is the bread of choice cause it is kind of soft and doughy.  We’ve tried others, and crust removed, they are okay but this is the best!

1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 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 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 350° F. 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.

(The trick with this is flipping the French Toast over when you put it on the plate so the topping seeps over the toast. You can serve it with maple syrup, but honestly, it’s amazing just the way it is!)

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