Friday, August 31, 2007

Creme Brulee French Toast

Although the recipe calls for large slices from a round loaf of bread and remove the crust, you can use a regular uncut loaf of French bread, leaving the crust on or off, and it will be just as delicious… Cut slices about 1 inch thick.


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
5 large eggs
1 ½ cups half and half
2 teaspoons vanilla
¼ teaspoon salt


In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a 13 x 9 x 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 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 degrees 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

(This is better than “Mimi’s” famous French toast!) (by Becky)

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