Creme Brulee French Toast -- Quad-Cities Online Recipe Book
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Creme Brulee French Toast

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Ingredients

1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup corn syrup
8 or 9-inch round-style purchased bread
5 large eggs
1-1/2 cups half & half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

Instructions

Melt butter with brown sugar and corn syrup in saucepan, stirring until smooth. Pour butter mixture into a 9x13-inch baking dish. Cut 6 (1-inch) thick slices from center of bread, discarding ends; trim crust. Arrange slices in one layer in baking dish, squeezing them slightly to fit. Combine eggs, half & half, vanilla, Grand Marnier and salt. Whisk well until blended. Pour evenly over bread slices. Chill coverd for 8 to 24 hours. Preheat oven to 350 degrees. Bake uncovered for 35-40 minutes or until puffed and edges are pale golden brown. Serve immediately.

Jodie Williams
Eldridge, Iowa



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  Today is Tuesday, Sept, 30, the 273rd day of 2014. There are 92 days left in the year.

1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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