November 19, 2012

Creme Brulee French Toast

Enjoy Creme Brulee French Toast this Sunday, or any Monday, Tuesday, or Wednesday, get the point. :)

Creme Brulee French Toast 
adapted slightly from

1/2 c. unsalted butter
1 c. packed brown sugar
2 Tbs. corn syrup
6-8 slices thickly sliced french bread. (Leave the crusts on, it's too much work and it doesn't make a huge difference)
6 eggs
1 1/2 cups half and half
1 tsp. vanilla
3 Tablespoons Grand Marnier or Triple Sec (or orange juice if you'd rather)
1/2 tsp. salt

1. Spray a 9x13 pan well with Pam or other cooking spray. I have found that the french toast likes to stick to my glass pans, so I buy disposable pans to use for this recipe and the french toast will slide right out of those. You can wash them and reuse them later if you like. If you don't like to wash just throw them away. I won't tell anyone. I promise.

2. Melt the butter in a saucepan over medium high heat. Add the brown sugar and corn syrup. Stir until sugar is dissolved. Then pour the mixture in the disposable pan.

3. Place the bread in a single layer in the baking dish.

4. In a medium sized bowl, whisk the 5 eggs, half and half, vanilla, Grand Mariner/orange juice and salt. Pour over the bread.

5. Cover and place in the fridge for 8 or more hours.

6. The next morning, take the pan out of the fridge and let it sit for 30-40 minutes on the counter.

7. Preheat your oven to 350 degrees. 8. Bake 35-40 minutes in the oven until lightly browned and puffy. Serve this french toast by flipping each individual piece upside down onto the plate.