Creme Brûlée French Toast
This is the perfect dish to prep ahead of time and pop in the oven for about 40 minutes as you visit with company or enjoy your first cup of coffee, though it doesn’t necessarily have to be done the night before. It’ll be just fine sitting for just about 15 - 30 minutes or so. This one can be served for breakfast, brunch, dessert, or my favorite, Breakfast for Dinner!
As with all recipes, you can change up the ingredients to suit your taste or what you have on hand. You can use about 1/2 t orange extract in place of the Grand Marnier, or a little orange zest and bourbon. Tweak it, and make it yours! Bon appetit!
1 C packed Brown Sugar
½ C Unsalted Butter
2 T Corn Syrup
6 to 8 slices French or Challah Bread
1 ½ C Half and Half
5 lg Eggs
1 t Vanilla Extract
1 t Grand Marnier
¼ t Kosher Salt
Powdered Sugar and warm Syrup, for serving (as desired)
In a medium saucepan, heat the Brown Sugar, Butter and Corn Syrup over medium heat until well blended, stirring frequently.
Pour the syrup into a 9x13-inch baking dish, tilting the dish to cover. Arrange the bread slices in a single layer over the syrup. Just squish the bread pieces in so that they all fit in there. There should be an even layer of bread slices that cover the bottom of the pan.
In a medium bowl, whisk the Half and Half, Eggs, Vanilla, Liqueur and Salt until well blended. Pour over the bread layer. Cover with plastic wrap, press the plastic wrap down so it's touching the top of the bread, and let it sit for at least 15 minutes, or chill for up to 24 hours. You can place a book on top of the plastic wrap, if you'd like, to keep the bread submerged in the egg mixture.
Preheat the oven to 350 degrees F. of chilled, remove the dish from the refrigerator and let stand at room temperature for 30 minutes.
Bake on the middle rack for 35 to 40 minutes or until the edges are golden brown and puffed.
Serve with a sprinkle of Powdered Sugar, and/or Syrup, if desired.