Monday, December 8, 2008

A Timeless Recipe for Christmas Morning.......

What could be more timeless and full of memories than a festive table setting and creme brulee french toast on Christmas morning.........

This is the table setting we did this week for the Holiday Tour 2008 of the Connecticut Governor's Residence. The theme, in keeping with our economic climate, was using your everyday dinnerware to create a wonderful holiday table. We added a few inexpensive elements, and a little creativity............. I think that might be Santa at the end of the table waiting for breakfast....

Dinnerware shown on table by Juliska.

This is a great recipe to make the day before and pop in the oven Christmas morning while the wrapping paper is flying about. It is one of my family favorites.

Creme Brulee French Toast

1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread or brioche
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt
In a heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, 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° F. and bring bread to room temperature.
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Serve hot French toast immediately. Top with berries and maple syrup.

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