Saw this recipe on T.V. the other day and wanted to share it here.
Crème brûlée French toast
From Epicurious.com
This highly rated recipe from Epicurious.com is a cinch to prepare — and one of the tastiest breakfasts you’ll ever eat.
Why not marry two of the most delicious dishes of all — crème brûlée and French Toast? This easy and extremely popular recipe can be prepared the night before and baked in the oven the next morning. You can spice it up even more by cutting the bread with heart-shaped cookie cutters and then serving it to your loved one on Valentine’s Day.
Although the Diehls use large slices from a round loaf of bread and remove the crust, we also tried the recipe with a baguette, leaving the crust on, and found it just as delicious. At La Maison, challah is often the bread of choice.
INGREDIENTS
• 1 stick (1/2 cup) unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• An 8- to 9-inch round loaf country-style bread
• 5 large eggs
• 1 1/2 cups half-and-half
• 1 teaspoon vanilla
• 1 teaspoon Grand Marnier
• 1/4 teaspoon salt
DIRECTIONS
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and 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° F and bring bread to room temperature.
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Serve hot French toast immediately.
