Cream Brûlée French Toast
by Cindi Sutter, Founder & Editor - Recipe from Carol Dancey with a giant hug from Barbara Morrison - This is a longstanding family favorite in our home.
“I’ve known Carol Dancey since I was 12 and her Mom Barbara was like a second mother to me growing up. Her family heritage of great recipe treasures is long and varied. Thanks, Gran!”
This dish requires at least 8 hours in the refrigerator and may be left in for up to 24 hours & you could also serve it as a dessert.
Ingredients
1 stick (1/1/4 cup) sweet, unsalted butter
1 cup packed brown sugar (dark)
2 Tbsp corn syrup
1 loaf 8-9” diameter round style bread (like Challah)
5 large eggs
1 1/2 cups half and half
1 tsp vanilla
1 Tbsp + 1 tsp Grand Marnier Liqueur (or up to 1/8 cup)
1/4 tsp salt
Instructions
Preheat oven to 350°.
In a small heavy saucepan, melt sugar, butter, and corn syrup at moderate heat stirring until smooth. Pour mixture into a 13x9x2 glass baking pan.
Cut 6-1” thick slices from the center of the bread, saving the ends for another use. Trim the crust. Place butter, sugar, and corn syrup mixture in the glass baking pan. Then fit bread slices tightly in baking pan. If bread does not fill pan add an extra slice to fill the bottom of pan. Pour egg mixture over bread slices, distributing evenly.
Cover and place in refrigerator for at least 8 hours (may leave in for up to 24 hours). Take pan out of refrigerator and let come to room temperature. Bake uncovered in middle of oven until puffed and edges pale golden brown approximately 35-49 minutes (may take longer depending on your oven).
Cut into serving pieces and flip with spatula so dark side is up. Serve dark side up and spoon remaining sauce over the top.
Can also be served as a dessert topped with your favorite ice cream.