CRÈME BRULEE BAKED FRENCH TOAST
Serves 8
This is a very yummy baked bread dish with carmel on the
bottom. It's a favorite with the guests.
CARMEL ON BOTTOM OF DISH:
1 stick (1/2) cup butter
1 cup packed brown sugar
½ cup dry vanilla pudding (not instant!)
1 - 2 Tbsp half and half
BREAD:
8 - 9 inch round loaf country-style bread (we use our homemade
bread)
SAUCE:
6 large eggs
2 ½ cups half-and-half
1 ½ tsp vanilla
1 Tbsp Grand Marnier Liquor (we use Triple Sec)
¼ tsp salt
In a small heavy saucepan, put ingredients for caramel and
stir over med-low heat until smooth. Pour into a 13 X 9 X
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
sauce ingredients until combined well and pour evenly over
bread. Chill bread mixture, covered, at least 8 hours and
up to 1 day. Preheat oven to 350 degrees and bring bread to
room temperature (if you don't, just bake a little longer).
Bake bread mixture covered with a tent of foil for 45 minutes.
Remove foil tent and bake until puffed and edges are a pale
golden brown (about 15 minutes longer). Serve immediately.
