Saturday, February 20, 2010

Weekend Breakfast Series: Creme Brulee French Toast


It may not seem it to look at it, but this recipe is perfect for when you have company.

This is another result of my research of breakfast recipes when I worked at a Bed and Breakfast. We were always looking for elegant recipes that worked for large groups.

And breakfast was always a zoo on the weekends. If we could make our lives easier we definitely took the opportunity.

I continue to use this recipe when I have company stay with us for the weekend. Because you never want to be stuck in the kitchen. You want to have the chance to visit with them and still make a great breakfast/brunch. Just make it the night before and all you have to do is place it in the oven while you all have your morning coffee

Its that easy.

Creme Brulee French Toast (Adapted from a Epicurious Recipe)

Ingredients
1 stick unsalted butter
1 cup packed brown sugar
2 tbsp corn syrup
8-9 inch country loaf style bread
5 large eggs
1 1/2 cups half and half
1 tsp vanilla
1 tsp Grand Marnier
1/4 stsp salt

In a small heavy saucepann melt butter with brown sugar
 and corn syrup over moderate heat, stirring, until smooth and pour into a 13 x 9 by 2 inch baking dish. Cube the bread and add then to the baking dish.  In a bowl whisk together eggs, half and half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill overnight.

Preheat oven to 350 degrees and bring bread casserole to room temperature. Bake the casserole for 35-40 minutes. Serve immediately.

Cut out rounds with a large biscuit cutter for presentation and serve with thick cut bacon.

3 comments:

  1. This sounds very good!! I'm bookmarking now. Can't wait to try it.

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  2. Looks so good! Am always looking for move variations on overnight French Toast (I made Tres Leches a few weeks ago). Am bookmarking this for future reference as well!

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  3. I'm excited....I had bookmarked this, and now I am finally getting a chance to make it for my upcoming Mops meeting (mothers of preschoolers). Can't wait to try it!!!

    Denise @ Creative Kitchen

    ReplyDelete

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