Creme brulee French toast
Method
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The day before serving, gently cook the melted butter, sugar and corn syrup in a heavy-bottomed pot until smooth, stirring now and again. Then evenly pour into a large oven tray (or baking dish).
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Cut 6 slices of bread and remove the crusts. Then neatly arrange in one layer on the sauce, squashing it in if necessary.
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Whisk the cream, milk, eggs, vanilla essence and Grand Marnier until well combined. Then pour the mixture over the top of the bread and refrigerate overnight.
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When ready, preheat oven to 180°C fan forced (200°C normal) and cook the pudding in the oven for about 35-40 mins until puffed and the edges are pale golden.
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Serve with a sprinkling of icing sugar on top and a good dollop of ice cream on the side.
- (from La Maison Inn, New Jersey, USA)
Ingredients
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½ cup melted unsalted butter
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1 cup packed brown sugar
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2 tbsp corn syrup
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1 x 20-23 cm round loaf country-style bread (not sourdough)
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¾ cup cream
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¾ cup milk
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5 large eggs
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1 tspn vanilla essence
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1 tspn Grand Marnier or another orange liqueur (optional)
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a good pinch of salt
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icing sugar
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.