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Wednesday, June 21, 2017

Creme Brulee French Toast

1/2 cup/114g unsalted butter
1 cup/220g packed brown sugar
2 tablespoons corn syrup
6 (1 inch thick) slices French bread
5 eggs
1 1/2 cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon orange brandy
1/4 teaspoon salt

Melt butter in a small saucepan over medium heat. Mix in brown sugar 
and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 
inch baking dish. 
Remove crusts from bread, and arrange in the baking dish in a single 
layer. In a small bowl, whisk together eggs, half and half, vanilla 
extract, orange brandy, and salt. Pour over the bread. Cover, and 
chill at least 8 hours, or overnight. 
Preheat oven to 350F. Remove the dish from the refrigerator, and 
bring to room temperature. Bake uncovered 35 to 40 minutes in the 
preheated oven, until puffed and lightly browned. 

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