Creme Brulee French Toast

Brunch with friends or family is one of my favorite ways to spend a Sunday.  And one of my favorite recipes is Creme Brulee French Toast.  This recipe comes from the Inn at Sunrise Point in Camden, Maine.  I've made it more than a few times, and always to wide acclaim.  If you want an impressive way to wow your brunch guests, this is it.  The recipe makes six generous servings.  I always make a large round loaf of homemade bread, but you can use a bakery loaf. One caveat--make it a day ahead, or at least the night before--this dish needs time to let the flavors combine before baking. And remove from the refrigerator 30-60 minutes before baking to take the chill off the baking dish.

Preheat oven to 350 degrees F.

Ingredients:

1 stick (1/2 cup) unsalted butter

1 cup packed brown sugar

2 tablespoons corn syrup

an 8-to 9-inch round loaf of 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 buter 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 slices 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 another 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. Remove from the refrigerator 30 to 60 minutes prior to baking and preheat oven to 350 degrees F.

Bake bread, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Sunday brunch with friends

Serve hot French toast immediately.  The 'topping' is on the bottom of the pan. You can use a spoon to drizzle the extra caramel topping on this delicious toast.  It is wonderful served with fresh fruit and whipped cream. Champagne adds a delightful touch to Sunday brunch. Enjoy!