11/19/2005: "Our new Christmas breakfast"
This recipe comes from a cookbook we had in our book club last year--it is fabulous!
Crème Brûlée French Toast
This french toast which is baked in the oven, melts in your mouth
one half cup butter (no substituting!)
one cup packed brown sugar
two tablespoons corn syrup
one loaf Texas toast bread (extra thick slices)
one and one half cups half-and-half cream
one quarter teaspoon salt
one teaspoon vanilla
One recipe Syrup Butter (recipe to follow directions)
In a small saucepan melt butter, brown sugar and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18x13x1-inch). Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. Mix together eggs, cream, salt and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350ºF for about 30 minutes. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan). Serve with Syrup Butter. Makes 12 servings.
one and one half cups butter
three cups maple syrup
Melt together and serve over toast.
From The Essential Mormon Cookbook, Julie Badger Jensen