Tuesday, December 26, 2006

Overnight Crème Brulee French Toast

1/2 cup unsalted butter
1 cup packed brown sugar
2 Tbs corn syrup
8 (1 inch thick) slices French bread
5 eggs
1 1/2 cups half and half cream
1 tsp vanilla extract
1 tsp brandy-based orange liqueur (Grand Marnier)
1/4 teaspoon salt

- Melt butter in a small saucepan over medium heat.
- Mix in brown sugar and corn syrup, stirring until sugar is dissolved.
- Pour butter/sugar mixture into a 9x13 inch baking dish.
- Remove crusts from bread, and arrange in the baking dish in a single layer.
- In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt.
- Pour egg mixture over the bread.
- Cover and chill at least 8 hours or overnight.
- Preheat oven to 350 degrees F.
- Remove the dish from the refrigerator and bring to room temperature.
- Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

Submitted by Amy

1 comment:

  1. I made this for a retreat this weekend, and everyone loved it! Yummy! We didn't have the orange liqueur on hand, but it still tasted good. Also, I lined the pans with foil to save on clean up time, and it worked great!



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