10X15 BAKING DISH RECIPES

Name: Crème Brûlée French Toast
Yield: Makes 6 servings
Ingredients: 1 stick (½ cup) unsalted butter; 1 cup packed brown sugar; 2 tablespoons corn syrup; an 8- to 9-inch round loaf country-style bread; 5 large eggs; 1½ cups half-and-half; 1 teaspoon vanilla; 1 teaspoon Grand Marnier; ¼ teaspoon salt

CRèME BRûLéE FRENCH TOAST RECIPE | EPICURIOUS

Crème Brûlée French Toast Recipe | Epicurious image

There's no torch required for this crème brûlée French toast–this breakfast casserole gets its name from the sweet, fragrant custard base used to make it.

Provided by The Gourmet Test Kitchen

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1 stick (½ cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread
5 large eggs
1½ cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
¼ teaspoon salt

Steps:

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, Grand Marnier, 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.

CRèME BRûLéE FRENCH TOAST RECIPE | EPICURIOUS

Crème Brûlée French Toast Recipe | Epicurious image

There's no torch required for this crème brûlée French toast–this breakfast casserole gets its name from the sweet, fragrant custard base used to make it.

Provided by The Gourmet Test Kitchen

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1 stick (½ cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread
5 large eggs
1½ cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
¼ teaspoon salt

Steps:

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, Grand Marnier, 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.

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CRèME BRûLéE FRENCH TOAST RECIPE | EPICURIOUS

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