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Monday, March 24, 2008
8:54 AM

Creme Brulee French Toast Recipe

Good morning all. We hope everyone had a wonderful Easter. For those of you who were able to join us yesterday, thanks again for coming. It was great to see everyone.

For those of you who asked, here is the recipe for the 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 (optional)
1/4 teaspoon salt

Preparation:
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. 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.

I would have posted a picture, but to be honest, this dish isn't the prettiest you will make. It's all about the taste.

Have a good one!

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