Friday, August 6, 2010

Brigitte's Crème Brûlée French Toast

I first had this recipe at a baby shower given by my friend Brigitte. Needless to say, it is fabulous. Recently, I made it for a family reunion. It was very well received. I like to make it after spaghetti night. There is always leftover bread, so it is perfect. Also, I have successfully halved the recipe using a smaller pan, and it was just as great!

Brigitte's Crème Brûlée French Toast
adapted from Gourmet July 1998

1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 1" slices of French bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. 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 hot French toast immediately.