Saturday, August 15, 2009

Bruleed Creme Caramel French Toast

This is a wonderful breakfast, but it is NOT creme brulee french toast! I have searched and searched for a recipe that was already written- somewhere- but, alas, it was not to be! I've taken my french toast casserole and used a flan-type caramel on the bottom. I upped it one more step by sprinkling the top with more brown sugar then browning it with my lil' torch! So delicious, it almost tastes illegal!!
  • 1 stick butter
  • 1 1/2 cups packed brown sugar - divided
  • 2 Tbs. light corn syrup
  • Lg. Loaf - French Country Bread
  • 6 lg. eggs
  • 1 - 1/2 cups half & half
  • 1 tsp. vanilla
  • 1 Tbs. Grand Marnier

  1. In a small heavy saucepan and over moderate heat, melt butter, 1 cup brown sugar and corn syrup.
  2. Stir until smooth and evenly pour the butter/sugar mixture into a 9”x13”x2” baking pan to cover the bottom of the pan.
  3. Slice bread into 1” cubes.
  4. Arrange the bread cubes in one layer to cover the bottom of the mixture you may need to squish the cubes together a little for everything to fit.
  5. In a mixing bowl, beat the eggs, half & half, vanilla, Grand Marnier and salt until combined.
  6. Pour or ladle the egg mixture evenly over the bread to ensure that all of the bread receives the egg mixture.
  7. Cover with plastic wrap and chill at least 8 hours or overnight in the refrigerator.
  8. In the morning, pre-heat the oven to 350°.
  9. Remove the bread mixture from the refrigerator and let sit on the counter for 20 minutes.
  10. Bake, uncovered, for 35 to 40 minutes or until puffed and the edges are golden brown.
  11. Sprinkle with remaining brown sugar. Either brown the top with a chef's torch or place in pre-heated broiler for 3-4 minutes until top is golden brown.

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