Wednesday, December 21, 2011

Christmas Morning.....Creme Brulee French Toast

It's that time of year and I must share this Christmas morning breakfast with you. I was given this recipe by a dear friend, who has shared many of her wonderful holiday secrets with me. This has now become one of our family traditions.

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's favorites. Although most of my family will not be with us this Christmas morning we will still let the wrapping paper fly and have double helpings while missing you all.

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.

enjoy....and thank you Liz!

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