Recipe of the Week: Creme Brulee French Toast

This recipe I made just barely today to celebrate Valentine's Day. It makes an excellent breakfast, but is so simple to make. I halved it since only Sheldon and I were eating and it turned out excellent. Make sure you use quality bread, not the cheap 99 cent french bread.

Creme Brulee French Toast

INGREDIENTS

• 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 (I substituted Orange Juice)
• 1/4 teaspoon salt

DIRECTIONS

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 (I didn't and I think I like it better with crusts on). 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.

*So good and so easy!