Crème Brulee French Toast
From THE SECRET BED & BREAKFAST1lb Challah Bread or King Hawaiin Bread
¼ lb Butter
1 cup light brown sugar
2 tbsp maple syrup
5 eggs
1 ½ cups half & half
1 tsp vanilla
1 tsp Grand Marnier or Triplesec
¼ tsp salt
Melt the butter, add brown sugar and maple syrup- simmer until smooth. Butter sides of a 9x13 inch pan. Pour above into the pan. Cut challah bread into 1 ½ inch slices – push bread into pan to fill all spaces.
Mix eggs, half & half, vanilla, Grand Marnier, and salt. Pour it over the bread, cover and refrigerate overnight. Bake at 350 degrees for approximately 40 minutes. Let it rest for 10 minutes, unmold onto a large platter. Serves six. (Note: this can be made without Grand Marnier, just increase vanilla to 2 tsp.)
Directions
1lb Challah Bread or King Hawaiin Bread
¼ lb Butter
1 cup light brown sugar
2 tbsp maple syrup
5 eggs
1 ½ cups half & half
1 tsp vanilla
1 tsp Grand Marnier or Triplesec
¼ tsp salt
Melt the butter, add brown sugar and maple syrup- simmer until smooth. Butter sides of a 9x13 inch pan. Pour above into the pan. Cut challah bread into 1 ½ inch slices – push bread into pan to fill all spaces.
Mix eggs, half & half, vanilla, Grand Marnier, and salt. Pour it over the bread, cover and refrigerate overnight. Bake at 350 degrees for approximately 40 minutes. Let it rest for 10 minutes, unmold onto a large platter. Serves six. (Note: this can be made without Grand Marnier, just increase vanilla to 2 tsp.)
Our Favorite Recipes
Blackeyed Pea Salsa
1 can shoepeg corn 2 cans blackeyed peas drained and rinsed 1 jar Red pepper relish 8 oz Italian Dressing 1/2 Green Bell Pepper 1/2 Onion Mix together. It is better after refrigeration but not necessary....Read More