Crème Brulee French Toast
From THE SECRET BED & BREAKFAST1lb Challah Bread or King Hawaiin Bread
¼ lb Butter
1 cup light brown sugar
2 tbsp maple syrup
5 eggs
1 ½ cups half & half
1 tsp vanilla
1 tsp Grand Marnier or Triplesec
¼ tsp salt
Melt the butter, add brown sugar and maple syrup- simmer until smooth. Butter sides of a 9x13 inch pan. Pour above into the pan. Cut challah bread into 1 ½ inch slices – push bread into pan to fill all spaces.
Mix eggs, half & half, vanilla, Grand Marnier, and salt. Pour it over the bread, cover and refrigerate overnight. Bake at 350 degrees for approximately 40 minutes. Let it rest for 10 minutes, unmold onto a large platter. Serves six. (Note: this can be made without Grand Marnier, just increase vanilla to 2 tsp.)
Directions
1lb Challah Bread or King Hawaiin Bread
¼ lb Butter
1 cup light brown sugar
2 tbsp maple syrup
5 eggs
1 ½ cups half & half
1 tsp vanilla
1 tsp Grand Marnier or Triplesec
¼ tsp salt
Melt the butter, add brown sugar and maple syrup- simmer until smooth. Butter sides of a 9x13 inch pan. Pour above into the pan. Cut challah bread into 1 ½ inch slices – push bread into pan to fill all spaces.
Mix eggs, half & half, vanilla, Grand Marnier, and salt. Pour it over the bread, cover and refrigerate overnight. Bake at 350 degrees for approximately 40 minutes. Let it rest for 10 minutes, unmold onto a large platter. Serves six. (Note: this can be made without Grand Marnier, just increase vanilla to 2 tsp.)
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