Crème Brûlée French Toast
1 1/2 cups half-and half
1 teaspoons vanilla extract
1 teaspoon Grand Marnier
1/4 teaspoon salt
Cut 6 1-inch thick slices from the center portion of bread, reserving ends for another use. Trim crusts. Arrange the slices in one layer in the baking dish, squeezing them slightly to fit.
In a bowl, beat together the eggs, half-and half, vanilla, Grand Marnier and salt until well mixed. Pour evenly over the bread.
Chill bread mixture, covered, at least 8 hours and up to 1 day.
Uncover and bring the bread to room temperature before baking - about 2 hours ahead of time.
Bake on the center rack of a preheated 350-degree oven, until puffed and the edges are pale golden, 35 to 40 minutes. Serve immediately.
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