Creme Brûlée French ToastFrom BEACON HOUSE INN BED & BREAKFAST
Prep Time:15 minutes
Cooking Time:40 minutes
We have been getting rave reviews from our guests when we serve this dish! As an Innkeeper it is great to have some breakfasts that can be partially prepared in advance, especially when we have a house full.
Since so many of our guests have requested it, here is our recipe for our Beacon House Inn Creme Brulee French Toast. We hope you enjoy!
- 1 stick unsalted butter
- 1 cup packed brown sugar
- 2 Tablespoons corn syrup
- 1 loaf 8-9 inch round Challah bread
- 5 large eggs
- 1 1/2 cups half and half
- 1 teaspoon vanilla
- 1 teaspoon Grand Marnier
- 1/4 teaspoon salt
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat stirring until smooth.
Pour into baking dish. We use 13x9x2 size dish.
Cut six one inch thick slices from center of bread and trim crusts. Arrange bread slices in one layer in baking dish. You can squeeze 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 eight hours and up to one day.
Preheat oven to 350 degrees and bring bread mixture to room temperature. Bake uncovered in the middle of the oven until puffed and edges are pale golden. Approximately 35-40 minutes.