Recipe

Clauser's Bed & Breakfast Creme Brulee French Toast Recipe

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Ingredients

Directions

Step #1 In a small heavy saucepan or skillet, melt butter with brown sugar & corn syrup over moderate heat, stirring & cooking until smooth & glossy.
Step #2 Pour into a 13 x 9 x 2-inch baking dish.
Step #3 Cut bread into 1-inch slices.
Step #4 For the first layer, arrange about ten bread slices on top of the sugar mixture, squeezing them down to slightly fit.
Step #5 (I say about because it depends on how big your french loaf is).
Step #6 In a mixing bowl, vanilla, half & half, whisk together eggs, Grand Marnier & salt until mixd well.
Step #7 SLOWLY pour about half of the mixture over the first layer of bread slices.
Step #8 Place the final layer of bread slices over the first, matching the slices, sandwich style.
Step #9 SLOWLY pour the remaining egg mixture over the top layer of bread, letting mixture soak into the entire surface of each slice of bread.
Step #10 Chill, covered at least 8 hrs & up to one day (I like to make the night before, put in the fridge & pop in the oven in the morning).
Step #11 Remove bread mixture from refrigerator about 1 hr before baking.
Step #12 Preheat oven to 350 degrees.
Step #13 Bake uncovered in the middle of the oven until puffed edges are golden - about 45 mins.
Step #14 Serve as soon as possible.
Step #15 Be sure to serve both layers together as the yummy part is on the bottom of the pan.
Step #16 (No need for table syrup).
Enjoy the Clauser's Bed & Breakfast Creme Brulee French Toast recipe