Crème Brûlée French Toast
Adapted from The Inn at Sunrise Point in Camden, Maine
|1 stick (1/2 cup) unsalted butter|
|1 cup brown sugar, packed|
|2 Tbsp corn syrup|
|1 loaf DLM Rustic Country Artisan Bread|
|5 large eggs|
|1½ cups 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 13x9x2 inch baking dish. Cut (6)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, Grand Mariner, 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 350ºF and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are golden pale, 35 to 40 minutes.
Serve hot French toast immediately.
Makes 6 servings