Sunday, December 24, 2006

Creme Brulee French Toast




1 stick butter
1 cup brown sugar
2 T. corn syrup
1 8-9" round loaf country style bread
5 large eggs
1.5 cups half and half
1 t. vanilla

In small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into 9 x 13 pan. Cut 6 1-inch slices of bread from center of bread and arrange bread slices in one layer in baking dish, squeezing them to fit.

In bowl wisk together eggs, half and half, vanilla and combine well and pour evenly over bread. Chill for at least 8 hours and up to 1 day. Preheat oven to 350 and bring bread to room temperature. Bake, uncovered in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Makes 6 servings.

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