Creme Brulee French Toast

By Wollygator

For a variation, you may sprinkle about 1/2 cup of toasted, sliced almonds over the surface of the French toast before baking.

Ingredients

• 1 stick (1/2 cup) unsalted butter, plus more for the dish
• 1 cup brown sugar, packed
• 2 tablespoons corn syrup
• 1 8-9 inch round loaf country-style bread or challah*
• 5 large eggs
• 1-1/2 cup half-and-half
• 1 teaspoon vanilla extract
• 1 teaspoon Grand Marnier, Kahlua or amaretto (optional)**
• 1/4 teaspoon salt
• Challah or a brioche loaf makes the best dish, but thickly cut white bread will do in a pinch.
• You may omit the liquor and use 1 teaspoon orange extract instead, or double the vanilla extract to 2 teaspoons.

Preparation

Step 1

1. Grease a 13x9x2 baking dish with butter.

2. In a small heavy saucepan set over moderate heat, melt the butter with the brown sugar and corn syrup, stirring until smooth. Pour into baking dish.

3. Cut 6 1-inch-thick slices from the center portion of the bread, reserving ends for another use, and trim the crusts, if you want (it's not necessary). Arrange the bread slices in one layer in the baking dish, squeezing them slightly to fit.

4. In a bowl, whisk together eggs, half-and-half, vanilla, liquor (if using) and salt until combined well and pour evenly over bread. Chill the bread mixture, covered, at least 8 hours and up to 1 day.

5. When ready, preheat oven to 350 degrees and bring the dish to room temperature.

6. Bake, uncovered, in the middle of the oven until the French toast is puffed and the edges are pale golden, 35-40 minutes. Serve immediately; this is sweet enough that no syrup is needed, but you can serve it on the side, if you wish.