Creme Brulee French Toast

The sun is up, it's time for breakfast! I have completely lost track of the number of Socials I've prepared this for, after snatching it from Epicurious in '99 or so.



1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 (1 inch thick) slices French bread
5 eggs
1 1/2 cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon brandy-based orange liqueur (Grand Marnier)
1/4 teaspoon salt


Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.

Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.

Preheat oven to 350 degrees F. Remove the dish from the refrigerator, and bring to room temperature.


Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.