(There really should be little accents in the title, but it's too early to try to remember how to get them over those "e"s and the "u"...so just know that I know they should be there. My French degree is safe!)
::imagine a picture::
I wish I had a picture to share, but we ate it all too quickly yesterday, so you'll just have to use your imagination and trust that yours looks perfect.
Creme Brulee French Toast
1 cup packed brown sugar
1/2 cup (1 stick) unsalted butter
2 tbsp. corn syrup
1 loaf French bread or challah or even sourdough, sliced (I like thick slices)
1 1/2 cups half and half (I used the fat free kind yesterday and it was fine)
1 tsp. vanilla extract
1/4 tsp. salt
Melt butter, brown sugar, and corn syrup together until blended. Pour in the bottom of a 9 x 13 casserole dish, making sure the bottom is covered. (I was in a hurry the other night and melted the butter right in the casserole pan in the microwave and then stirred in the sugar and corn syrup. It worked perfectly and saved me from washing a saucepan.)
Arrange the bread slices in the pan over the syrup. (Mine don't usually end up in a single layer, but more overlapping each other a little. I like it this way, because then the bottom of the bread is all gooey and yummy and the top is a little more crunchy.)
Whisk together the eggs, half and half, vanilla, and salt. Pour over the top.
Cover with plastic wrap, pressing down to make sure the bread soaks up all the cream mixture. Refrigerate for 8-24 hours.
Bring to room temperature and bake at 350 for 40 minutes.
Serves 6. (Or 4!)
I've put it in the freezer instead of the fridge and baked it from there--turns out perfectly. I've also added peaches or blueberries to the recipe. And I suppose you could sprinkle the whole thing with powdered sugar and raspberry sauce too. It's best served with lots of bacon, in my opinion. Because, well, who doesn't love bacon?! And it's a nice salty contrast to the sweetness of the caramel in the French toast.