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Click here for an alphabetical listing of all recipes.Crème Brulée French Toast
- 1 stick (1/2 cup) butter
- 1 c. packed brown sugar
- 2 TBS maple syrup
- 1/2 tsp. rum extract
- 1 loaf Italian bread (not too fresh)
- 6 eggs
- 1 3/4 c. half-and-half
- 1 tsp. vanilla extract
- 1 tsp. orange extract (or 2 tsp. Grand Marnier)
- 1/4 tsp. salt
Butter a 9 x 13-inch baking dish.
In a small saucepan over low heat, melt the butter with the sugar, maple syrup, and rum extract. Pour the mixture into the dish.
Slice the bread into 1 1/2 inch slices. Arrange the bread slices in one layer in the baking dish, squeezing them slightly so they fit.
In a bowl, whisk the eggs, half-and-half, vanilla, orange extract, and salt. Pour the mixture evenly over the bread. Cover with plastic wrap and chill at least 8 hours and for up to one day.
Let the dish sit at room temperature for 30 minutes. Set the oven at 350° F.
Uncover the dish and bake the French toast for 35 to 40 minutes or until puffed and golden. Serve at once.