Creme Brûlée French Toast - Overnight single pan
This recipe is made the night before it will be served, with a single pan to bake in the morning before service. This dish serves 4-8 people.
Ingredients
1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 tablespoons maple syrup
1 loaf of Challah 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 or maple syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish.
- Cut 6 to 8 slices, 1-2 inches thick from center portion of bread, reserving ends for another use (bread pudding!) 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 degrees F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Notes:
Trim bottom from Challah bread
Try soaking the bread in batter before placing on caramel layer, especially if doing thicker slices (2”)
The Grand Mariner can be replaced with something else, from another teaspoon of vanilla to a favorite Torani syrup.
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