Creme Brulee French Toast

Recipes from Heartstone Inn & Cottages
Eureka Springs, Arkansas.

Yield: 6 servings

1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 Tbsp corn syrup
8 to 9-inch round loaf country-style bread or French bread or baguette
5 large eggs
1 1/2 cup half and half
1 tsp vanilla
1 tsp Grand Marnier
1/4 tsp salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a greased 13X9X2 inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. (Baguettes can leave crust on). Arrange bread slices in one layer in baking dish, squeezing slightly to fit. In a bowl, whisk together eggs, half and half, vanilla, Grand Marnier, and salt until combined well and ladle evenly over bread. Chill bread mixture, covered overnight. Preheat oven to 350 degrees and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serve upside down immediately.
 

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