“We proceeded to order; my mouth had been watering for their crème brûlée French toast since we had pulled up in front of the place. Laney opted for the “Eighteen-Wheeler” breakfast, complete with three eggs scrambled, two pancakes, bacon, hash browns, toast, and a side of grits.” ~Dictatorship of the Dress by Jessica Topper
Crème Brûlée French Toast
1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 (1-inch thick) slices French bread
1 1/2 cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon brandy-based orange liqueur
1/4 teaspoon salt
- Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9×13 inch baking dish.
- Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over bread. Cover, and chill at least 8 hours, or overnight.
- Preheat oven to 350 degrees F. Remove the dish from the refrigerator, and bring to room temperature.
- Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.