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March 17, 2005
Two Great Tastes that Taste Great Together
Have you ever had friends over for a party or a meal and ended up serving something so delicious that people were e-mailing you months after the fact to get the recipe? Ladies and Gentlemen, I give you Creme Brulee French Toast. This stuff is essentially one of those "make ahead" morning casserole things, which most really serious cooks eschew. Fortunately, I am not a serious cook.
It's not a whole lot like Creme Brulee (one of my all-time favorite desserts), but it IS a lot like baked French Toast doused a sauce of heavy cream with a layer of melty brown-sugar syrup on the bottom. I suppose you could cut out the middle man and just strap plastic bags of the stuff directly to your waistline, but we're in it for the love, aren't we?
I found this recipe on the exceedingly wonderful Food Network website, so visit there, pick an ingredient and watch the amazing list of recipes appear. I leave out the Grand Marnier, but you could replace it with Orange extract, or even orange or lemon zest. Here's how to make it, courtesy of Sara Moulton and her now-defunct Food TV show, Cooking Live:
CREME BRULEE FRENCH TOAST
Prep Time: 8 hours 15 minutes
Cook Time: 40 minutes
1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 (8 to 9) inch round loaf Challah bread
5 large eggs
1 1/2 cups half and half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt
In a small heavy saucepan melt butter with 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 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 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 degrees 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.
Posted by kyle at March 17, 2005 10:56 PM
Comments
That sounds delicious!
Posted by: jenny at March 18, 2005 7:08 AM
Can I eat it AND strap it directly onto my waist? That would be the best of both worlds.
Posted by: ET at March 24, 2005 9:01 AM
Are you just leaving this here to torture me into making this? Because I will if I have to.
Posted by: Nicole at March 25, 2005 4:36 PM
I NEED MORE KYLE POSTS! I CHECK EVERY DAY.
Posted by: Harold at April 12, 2005 4:41 PM