Creme Brulee French Toast
Natalie Fredrick (wife of Jared)
One of Jeanne Hall's famous breakfast recipes. While serving in YW together we often went to Jeanne's house for breakfast and a lesson - this was one of the girl's favorites.
2 sticks butter
2 cups packed brown sugar
4 Tbsp. corn syrup
1 loaf Challah Bread (I sometimes use Grandma's White bread)
5 large eggs
1 1/2 cups half and half
1 tsp. vanilla
1 tsp. Grand Marnier (I use 1/2 tsp. orange extract)
Melt butter. Add brown sugar and corn syrup. Stir constantly. Heat until smooth. Pour in 9 x 13 pan.
Cut 6 slices of bread one inch thick. Arrange bread slices in one layer. Whisk eggs, half and half, vanilla, Grand Marnier, and salt. Pour mixture over bread. Chill for 8 hours or overnight.
Bring French toast to room temperature. Bake at 350 degrees for 35-40 minutes or until puffed. Serve hot.
One of Jeanne Hall's famous breakfast recipes. While serving in YW together we often went to Jeanne's house for breakfast and a lesson - this was one of the girl's favorites.
2 sticks butter
2 cups packed brown sugar
4 Tbsp. corn syrup
1 loaf Challah Bread (I sometimes use Grandma's White bread)
5 large eggs
1 1/2 cups half and half
1 tsp. vanilla
1 tsp. Grand Marnier (I use 1/2 tsp. orange extract)
Melt butter. Add brown sugar and corn syrup. Stir constantly. Heat until smooth. Pour in 9 x 13 pan.
Cut 6 slices of bread one inch thick. Arrange bread slices in one layer. Whisk eggs, half and half, vanilla, Grand Marnier, and salt. Pour mixture over bread. Chill for 8 hours or overnight.
Bring French toast to room temperature. Bake at 350 degrees for 35-40 minutes or until puffed. Serve hot.
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