Breakfast: Creme Brulee French Toast

By SharonE

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup packed brown sugar
• 2 tbsp. corn syrup
• 1 9" round loaf Challah bread
• 4 large eggs
• 1 1/2 cups half and half (or low fat milk and non-fat creamer)
• 1 tsp. vanilla
• 1 tsp. Grand Marnier
• 1/4 tsp. salt
• 1/4 tsp. cinnamon

Details

Servings 6

Preparation

Step 1

In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a 13x9x2 baking dish. Cut 6 1" thick slices from center portion of bread, reserving ends for another use. 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 and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.