Creme Brulee French Toast

Yield: 6 servings

Ingredients

• 1 stick (1/2 cup) unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• 1 loaf Challah*
• 5 large eggs
• 1 1/2 cups Half-and-Half
• 1 teaspoon vanilla extract
• 1 teaspoon Grand Marnier
• 1/4 teaspoon salt
• Berries for garnish

Instructions

1. In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth. Pour into a 13 x 9-inch baking dish.
2. Cut 1-inch-thick slices from center of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
3. In a bowl, whisk together eggs, Half-and-Half, vanilla extract, Grand Marnier and salt until combined well and pour evenly over bread.
4. Chill bread mixture, covered, at least 8 hours and up to 1 day.
5. Heat oven to 350 degrees F and bring bread to room temperature.
6. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
7. To serve, invert onto a large platter, dust with confectioners' sugar and garnish with strawberries or blueberries.

Notes

* This Jewish bread is often available on Fridays and Saturdays at grocery store bakeries.

Nutrition

Per serving: 667 calories; 30 g fat (16 g saturated fat; 40 percent calories from fat); 87 g carbohydrates; 244 mg cholesterol; 605 mg sodium; 13 g protein; 2 g fiber