I love that all the prep is done the night before and then refrigerated until the next morning. I'm pretty sure this recipe is pretty popular but just in case there is someone out there who hasn't tried it...you have to.
Anyways, here's the recipe...
Creme Brulee French Toast
INGREDIENTS
• 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 1/2 cups half-and-half
• 1 teaspoon vanilla
• 1 teaspoon Grand Marnier or Orange Juice
• 1/4 teaspoon salt
DIRECTIONS
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 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, Grand Marnier, 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° F 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.
(Ben likes his with a little bit of warm real maple syrup. Not the fake stuff. You know the goodness from a tree stuff).
