Meg’s Famous Creme Brulee French Toast

This was the main for the Bicycles for Humanity Christmas brunch the other day. If I ever opened another restaurant it would be a diner/brunch type place.

Once I travelled to Miami, and went for brunch with a friend to my dream brunch restaurant, huge spread of breaky and smoothies, a DJ, and the drinks flowing. I’m not sure that type of place would work in Saskatoon, but it was be rad none the less. I guess it didn’t hurt that the Miami brunch spot only had 3 walls with 4th opening to a big patio with huge shade trees, 25 degrees in January and I was on vacation.  

But the other reason to open a brunch joint was, it was so easy.  Everything was prepped the night before after dinner service slowed down, and it all went into the oven a half hour before service.  We served 10 people with no effort at all.  If Jamie could cook,(or I could serve) we wouldn’t even need a second worker.

Ingredients:

  • 1 stick (1/2 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
  • 1 1/2 cups half-and-half
  • 1 teaspoon vanilla
  • 1 teaspoon Grand Marnier
  • 1/4 teaspoon salt
  •  

    Preparation

    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.

    1 Comment

    1. nicole says:

      David made this for me for breakfast today and it was awesome! Way better than shitty dip-your-bread-in-egg-then-fry versions
      Thanks! More recipes!

    Sorry, the comment form is closed at this time.

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