Creme Brulee French Toast
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This recipe came from a good friend of mine and it is delicious, not that hard to make and a very elegant dish. If you want to impress someone, serve this. She usually serves it with bacon or sausage and potatoes on the side.
1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 cup (more if desired) chopped pecans
1 loaf (10 ounces) French baguette bread, cut into 1-inch slices
5 large eggs
1 1/2 cups half-and-half cream
1 teaspoon vanilla
1 teaspoon Grand Marnier or 1 teaspoon orange juice
1/4 teaspoon salt
Grease with cooking spray a 9x13x2-inch pan.
In a small, heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and melted completely together.
Pour mixture into greased baking dish. Sprinkle pecans over melted mixture. Place cut slices of French baguette bread on top of melted mixture and press down lightly with hands to ensure bread soaks up melted mixture. Set aside.
In a bowl, whisk together eggs, half-and-half cream, vanilla, Grand Marnier (or orange juice) and salt until well combined. Pour mixture evenly over top of bread and melted mixture. Chill, covered, over night at least eight hours and up to one day--that's very important.
Preheat oven to 350 degrees and bring bread mixture to room temperature. Bake, uncovered in middle of oven 40 to 45 minutes until puffed and edges are pale golden. Watch carefully so it doesn't burn. Sprinkle with powder sugar. Serve immediately.
Serves 4 to 8 depending on serving size.
Joan Holmes, Moline