Creme Brulee French Toast

Creme Brulee French Toast

1 stick (1/2 cup) butter

1  C. packed brown sugar

2 T. maple syrup

1/2 t. rum extract

1 country-style bread (an 8- to 9-inch round)

6 eggs

1 3/4 C. half-and-half

1 t. vanilla extract

2 teaspoons Grand Marnier

1/4 t. salt

Butter a 9 x 13-inch baking dish.

In a small saucepan over low heat, melt the butter with the sugar, maple syrup, and rum extract. Pour the mixture into the dish.

Cut six 1 1/2-inch thick slices from the center of the bread. Arrange the bread slices in one layer in the baking dish, squeezing them slightly so they fit.

In a bowl, whisk the eggs, half-and-half, vanilla, Grand Marnier, and salt. Pour the mixture evenly over the bread. Cover with plastic wrap and chill at least 8 hours and for up to one day.

Let the dish sit at room temperature for 30 minutes. Set the oven at 350° F.

Uncover the dish and bake the French toast for 35 to 40 minutes or until puffed and golden. Serve at once.


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