Creme Brulee French Toast
This is a highly anticipated dish at family brunch gatherings that we do on Christmas and Palm Sunday mornings. I love this dish because all of the prep is done the day before and you just pop it in the oven prior to everyone arriving. It also travels well to events that are held at someone else's house.
- 1 stick unsalted butter
- 1 cup backed brown sugar
- 2 tbsp. corn syrup
- 1 long loaf French bread
- 5 large eggs
- 1 ½ cups half and half
- 1 tsp. vanilla
- 1 tsp. Grand Marnier or orange juice
- ¼ tsp. salt
- ¼ tsp. orange zest
- In a heavy sauce pan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into 9x13 inch baking dish.
- Cut bread into 20 1"" slices. Arrange bread slices in one layer in baking dish on top of the sugar mixture, squeezing them slightly to fit.
- In a bowl whisk together eggs, half and half, vanilla, Grand Marnier, salt and orange zest until well combined. Pour evenly over bread.
- Chill bread mixture, covered at least 8 hours and up to one day.
- Preheat oven to 350 degrees and bring bread to room temperature. Bake uncovered in middle of oven until puffed and edges are pale golden, 35-40 minutes.
- Sprinkle with cinnamon (my preference), or powdered sugar.