This is just a teaser, for all of my friends but not Kosher Fer Sur!
Oh, sorry Lady GOP, austinTparty, not for you two, just talk amongst yourselves .......Ha!
NORMANDY TOAST au CREME BRULEE
Image two comfort foods rolled into one; ohhhmagoodness--be still my heart!
Imagine this on a crisp autumn morning along with a pot of steaming hot coffee or tea! Although large slices from a round loaf of bread (crust removed) are traditional, we also tried the recipe with a baguette, leaving the crust on, and found it just as delicious
- 1 stick unsalted butter
- 1 c light brown sugar, packed
- 2 tbs. corn syrup
- one 8- to 9-inch round loaf country-style bread
- 5 large eggs
- 1-1/2 c half-and-half
- 1 tsp. vanilla
- 1 tsp. Grand Marnier
- 1/4 tsp. salt
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 4 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 immediately. Makes 6 servings.