This was originally posted February 18th, 2003 on the now retired maggle of meese...
Trust me.
CREME BRULEE FRENCH TOAST
Prepare this a day ahead and bake just before serving. Serves about 12.
1 stick (1/2 cup) butter
1 cup packed brown sugar
2 tablespoons maple syrup
1/2 teaspoon rum extract
1 country-style bread (an 8- to 9-inch round)
6 eggs
1 3/4 cups half-and-half
1 teaspoon vanilla extract
2 teaspoons Grand Marnier
1/4 teaspoon salt
1. Butter a 9- by 13-inch baking dish.
2. In a small saucepan over low heat, melt the butter with the sugar, maple syrup, and rum extract. Pour the mixture into the dish.
3. Cut six 1 1/2-inch thick slices from the center of the bread. Arrange the bread slices in one layer in the baking dish, squeezing them slightly so they fit.
4. In a bowl, whisk the eggs, half-and-half, vanilla, Grand Marnier, and salt. Pour the mixture evenly over the bread. Cover with plastic wrap and chill at least 8 hours and for up to one day.
5. Let the dish sit at room temperature for 30 minutes. Set the oven at 350 degrees.
6. Uncover the dish and bake the French toast for 35 to 40 minutes or until puffed and golden. Serve at once.
Posted by Michelle Perera at February 18, 2003 03:49 PM
Comments
Ah, you *always* think that, Paul.
Posted by: Michael Chase at February 19, 2003 06:36 PMMike, what are you saying? Are you saying that we *shouldn't* use more Grand Marnier?
Posted by: Paul at February 20, 2003 11:47 AMExactly! I'm thinking we use *exactly* that much Grand Marnier, and then twice as much Cointreau, and cut out some of that 'bread' stuff, whatever that is.
Posted by: Michael Chase at February 21, 2003 12:15 PMHas anyone actually made this recipe?
Posted by: YoDeb at February 25, 2003 04:29 PMWell, except for the eggs, and the bread, and the syrup, and the half and half...okay, well, I have in the past had Grand Marnier.
Does that count?
Posted by: Paul at February 26, 2003 07:38 AMI admit it, I haven't actually made this recipe. However, I did have it at a friend's house for brunch recently. Andrew's comment was, "This is the best french toast I've ever had in my life." I had no comment. I was too busy eating.
I haven't made this recipe, but I will. I tried another last weekend -- also an overnight French toast recipe, but from a recent issue of the Boston Globe Magazine -- which to-date was the best French toast we've ever had. It didn't have Grand Marnier in it, though. I'd ordinarily prefer that in my coffee, but I suppose I can add it to the French toast too... twist my arm....
Posted by: Sean Polay at April 15, 2003 10:59 PMComments to this entry have been closed.
I think you should use more Grand Marnier.
Posted by: Paul at February 18, 2003 04:00 PM