Creme Brulee French Toast
Creme Brulee French Toast
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 2 tbsp corn syrup
- 1 loaf French bread (cut into 1-inch cubes)
- 6 eggs
- 1 1/2 cups half & half
- 1 tsp vanilla extract
- 1 tsp Grand Marnier (or similar)
- 1.4 tsp salt
If baking right away, preheat oven to 325°F degrees.
Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into desired mold (I used the sunflower mold).
Place bread pieces on top of brown sugar mixture. In mixing bowl, whisk together eggs, half and half, vanilla extract, brandy, and salt. Pour over the bread. You may cover, and chill overnight, or let sit for 30 minutes so bread can soak up the egg mixture before baking.
If refrigerating overnight, sit the mold on the counter for 30-45 minutes and preheat the oven to 325°F degrees, before baking.
Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.
