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Creme Brulle French Toast make ahead
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Melanie McCoy
| 1/2 cup | unsalted butter, melted |
| 1 cup | packed brown sugar |
| 2 tablespoons | corn syrup |
| 10 slices | french bread, or your choice |
| 5 large | eggs |
| 1 teaspoon | vanilla |
| 1 teaspoon | Grand Marnier |
| 1/4 teaspoon | salt |
Spray 9x13 or jelly roll pan (you'll need 12 slices of bread) with cooking
spray. In a microwave safe bowl melt the butter in the microwave. Add the
brown sugar and corn syrup. Whisk together and pour into the pan. Arrange
bread slices over brown sugar mixture, squeezing them slightly to fit.
Mix the eggs, half-and-half, vanilla, Grand Marnier and salt. Pour egg
mixture over bread, cover and refrigerate if using with in 24 hours, or
freeze for later.
At Home: (or after freezing)
The night before baking, thaw in refrigerator. Preheat oven to 350° F.
Bake French Toast uncovered, in middle of oven, until puffed and edges are
pale golden, 45-60 minutes. Serve immediately.
Serving Suggestions: Enjoy with bacon or sausage and fresh fruit.
Wine Suggestions: Mimosas (equal parts of Orange Juice and your favorite
champagne) or Prosecco
Per serving: 482 Calories; 22g Fat (40% calories from fat); 9g Protein; 64g Carbohydrate; 223mg Cholesterol; 416mg Sodium
Food Exchanges: 1 1/2 Starch/Bread; 1 Lean Meat; 4 Fat; 2 1/2 Other Carbohydrates
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