Crème Brûlée French Toast

Crème Brûlée French Toast

Here is one of the best French Toast recipes that I have personally ever tasted - courtesy of our good friends - Sue & Mark Abrahams. Now this isn't one of our traditional southern recipes but we made an exception in this case because it really is easy and inexpensive to make - and it tastes so darn good! Be sure to pour warm Aunt Jemima or Mrs. Butterworth's maple syrup over it! Goes great with a nice Prosecco. Yum, Yum!

• 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. Serve hot French toast immediately. 

Serves 6.