Saturday, November 21, 2009

Creme Brulee French Toast

Creme Brulee French Toast
1/2 c butter
1 c packed brown sugar
2 T corn syrup
1 loaf Texas toast bread (thick bread)
5 eggs
1 1/2 c half and half cream
1/4 t salt
1 t vanilla

In a small sauce pan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto a large, greased jelly roll pan (18x13x1-inch). Spread to cover surface. Place 12 slices bread in a single layer to cover pan. Mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread . Cover and refrigerate overnight. Bake uncovered at 350 for about 30 minutes. Remove from pan and serve. (If not serving immediately, turn each slice of bread over to prevent it from sticking) Serve with syrup and butter (we skipped the syrup and butter as they are already very sweet...)

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