Crème Brulee French Toast

By mmcspencer

Ingredients

• 2 Tablespoons Corn Syrup (light or dark)
• 1/2 Cup Butter (1 stick)
• 1 Cup Brown Sugar, packed (light or dark)
• 1 Loaf French or Country White Bread, thickly sliced - with the crust removed. **
• 5 Eggs
• 1-1/2 Cups Half & Half
• 1 Tsp Vanilla
• 1 Tsp Grand Marnier (optional)
• 1/4 tsp salt

Preparation

Step 1

In a small saucepan combine the syrup, butter and brown sugar; simmer until melted and syrupy. Pour this mixture into a 9” x 13" baking pan that has been sprayed with Pam (or an alternative). Set aside.
Slice the loaf into thick slices, and pour the syrup in the baking pan. Place the bread on top of the syrup.

In a large bowl, whisk together the eggs, cream, vanilla, Grand Marnier and salt. Pour evenly over the bread. Cover and refrigerate overnight.

Remove the casserole from the refrigerator for about 20 min prior to baking, to bring to room temp.
Bake at 350°F uncovered, for 45 minutes. Cut into squares and serve immediately.