Ingredients
- 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
Directions
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 F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
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By bnbhost
Oregon
on January 27, 2013
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I did not have Grand Marnier but added vanilla bean paste for a more classic Creme Brulee but it was not needed. I used 1" thick Brioche loaf slices. Once you put the bread on the brown sugar syrup, you can't move it. The egg mix ran off faster than was soaking in so I ended up spooning the rest on the bread. Adjust process depending on what bread you use. Next time, I will soak both sides in a separate pan THEN lay those over the brown sugar syrup. When baking, the top was a little crisp but probably because I used a slightly bigger pan. Flip the bread when serving so the sugar is on the top side and the rest don’t get stuck in the pan. For me, it’s not creme brulee unless you have a layer of bruleed sugar so I used turbinado sugar and bruleed it. All agreed that the extra step of bruleed sugar was far better and truly made it Creme Brulee French Toast. Otherwise, it’s just sweet, vanilla French toast. Reduce brown sugar if you want.
By jayne10371_11433438
Bristol, PA
on January 06, 2013
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I've been making this recipe for every family holiday or birthday brunch for years. It's so simple but it's so yummy. I've never enjoyed Grand Mariner so I have always left it out. And I always use regular salted better (I used to buy unsalted specifically for this recipe but honestly I don't taste the difference. Also, I spinkle the top with cinnamon before I put in the refrigerator. Every now and then I slice the challah bread thinner and add a layer of apple pie filling, cream cheese and cinnamon suger between layers of bread before I pour the egg mixture. I made it yesterday morning and it only sat in the fridge for 5 hours before I baked it and it was still perfect.
By thisgurlluvs2cook
san luis obispo, CA
on January 01, 2013
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This was really tasty. Made it last night for todays New Year's breakfast. I followed the recipe but added a bit more Grand Marnier and used maple syrup instead of the corn syrup. Also ended up with about 9 slices of bread instead of the 6 it asks for. It puffed up beautifully at 45 mins. I also topped the french toast with fresh raspberries. YUMMY
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