Admittedly, the notion of crème brûlée might seem a bit much in the morning, but when coupled with French toast, it creates a whole new dish that is nothing short of brunch brilliance. Originally from the Inn at Sunrise Point in Camden, Maine, it makes for the ideal breakfast treat or a potluck pleaser of a dessert (one that can be assembled the night before). To make it kid-friendly, replace the Grand Marnier with the same amount of orange juice. And for a slightly healthier take, substitute whole-wheat challah and use 2% milk. Even then, you’ll have a hard time sharing it with others.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
In a small heavy saucepan, melt the butter with the brown sugar and corn syrup over moderate heat, stirring, until smooth. Pour into a 13 by 9-inch baking dish. Cut 6 (1-inch-thick) slices from the center portion of the bread, reserving the ends for another use, and trim the crusts. Arrange the bread slices in one layer in the baking dish, squeezing them slightly to fit.
Step 2
In a bowl, whisk together the eggs, half-and-half, vanilla, liqueur, and salt until combined well and pour evenly over bread. Chill the bread mixture, covered, at least 8 hours and up to 1 day.
Step 3
Preheat the oven to 350°F and bring the bread mixture to room temperature.
Step 4
Bake the bread mixture, uncovered, in the middle of the oven until puffed and edges are pale golden, 35 to 40 minutes. Serve hot French toast immediately.
