In honor of the Chic Brûlée, I had to blog about Crème Brûlée French Toast – a rich and satisfying dessert-like indulgence. My favorite recipe is from Gourmet Magazine and is so easy to prepare! The french toast can be prepared the night before and baked in the oven the next morning. The Gourmet magazine recipe included below was published after a reader wrote in about a spectacular Crème Brûlée French Toast they had at the Inn at Sunrise Point in Camden, Maine, prepared by innkeepers Rich and Jackie Diehl.
Although the Diehl’s recipe calls for large slices of soft Challah bread with the crusts removed, I also like the dish made with a baguette, leaving the crust on, for a different, more rustic take on french toast – both scrumptious!
Crème Brûlée French Toast
Courtesy of Gourmet Magazine
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
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.
Drizzle with maple syrup. Serve hot French toast immediately.